Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings
If you want the best dish for today, then, you have got to give this recipe a try! Oh, man, you are so in for a treat! The rich flavours in this dish are superb! Feel free to add more ingredients if you want to take this simple recipe to the next level! Don’t forget to share this with your peers as well! Have a great day, friends. Enjoy!
Ingredients:
1-lb large elbow macaroni
1-lb lean ground beef
2 tbsp butter
1 small yellow onion diced
1 small green bell pepper diced
8 oz brown mushrooms minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
½ tsp Kosher salt
½ tsp fresh ground black pepper
1 tbsp cornstarch
2 c beef broth
8 oz Provolone Cheese Slices chopped
¼ c mozzarella cheese shredded
Directions:
Refer to the directions provided on the package of the elbow macaroni on how to cook it. Drain and set aside.
Place a skillet on the stove and turn the heat to medium.
Add ground beef and cook until crumbly and brown.
Remove the ground beef from the skillet.
In the same skillet, add butter and allow it to melt.
Add the onions, mushrooms, and bell peppers. Sauté until translucent.
Put the ground beef back to the skillet and stir until well mixed.
Mix 1 cup of beef broth and cornstarch, then pour it into the skillet. Stir until well mixed and the texture becomes thick.
Add the cooked elbow macaroni and stir everything until well combined.
Remove the skillet from the heat and add the provolone cheese on top.
Sprinkle mozzarella cheese over each serving.
Serve and enjoy!
Nutrition Facts:
Yield: 8 servings, Amount per serving: Calories: 452g | Carbohydrates: 49g | Protein: 29g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 762mg | Potassium: 596mg | Fiber: 3g | Sugar: 4g | Vitamin A: 435g | Vitamin C: 13.4g | Calcium: 265g | Iron: 2.6g
[penci_recipe]