Cheeseburger Macaroni


1 1/2 – 2 lbs. ground beef.
1 small onion, diced.
1 Tbsp. Emeril’s Essence original seasoning  (You can buy a jar or make your own with this recipe.)
1 box elbow macaroni pasta.
1 29-oz. can tomato sauce.
salt and pepper to taste.
2 c. shredded cheddar cheese.


Add ground beef and onion to a large skillet or pot, along with Emeril’s Essence, a pinch of salt, and a few grinds of fresh pepper.  Cook until meat is no longer pink.  Drain meat mixture, if necessary, to get rid of any extra grease.  In the meantime, bring a pot of salted water to a boil and cook macaroni according to package directions.
When pasta is done, drain; then add pasta and tomato sauce to beef mixture.  Turn temperature to low-medium and cook until sauce is heated.  Add cheddar cheese and stir until melted and combined.



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