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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The men in my family love this hearty, filling, cheesy pasta dish. It is basically a Hamburger Helper type of meal, only better! This recipe makes about 4 hungry-man servings. I serve it with tossed salad, and homemade bread and butter. Ingredients:
1 lb ground beef |
1 (10 1/2 ounce) can cheddar cheese soup |
2 1/2 cups corkscrew macaroni |
1/4 cup ketchup |
minced onion, if desired |
salt, pepper, garlic powder, garlic salt, as desired |
1 pinch chili powder |
3 ounces velveeta cheese |
additional shredded cheddar cheese, if desired |
Directions:
1. Crumble ground beef in Dutch oven. Break apart and cook over medium heat until fully cooked.
2. Add entire can of cheddar cheese soup.
3. Add 2 full soup cans of water. Stir to combine. Bring to boil.
4. Add all the pasta. Stir to combine and cover with tight-fitting lid. Stir every few minutes, reducing heat as necessary.
5. When pasta is about half tender, stir in ketchup and desired seasonings.
6. Once pasta is done, stir in the Velveeta until melted.
7. Top with shredded cheddar cheese, if desired.
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