Ingredients
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2 tablespoons butter
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1 lb lean ground beef
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3/4 cup onion, chopped
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1/2 cup celery, chopped
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1/4 cup green pepper, chopped
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1 (28 ounce) can tomatoes
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1 teaspoon salt
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1/4 teaspoon pepper
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1 cup elbow macaroni, uncooked
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1/2 cup parmesan cheese, grated
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3/4 cup cheddar cheese, shredded
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fresh parsley, chopped
Instructions
- Melt butter in a large skillet with cover add beef, onion, celery and green pepper and saute until meat is browned.
- Add tomatoes, salt, pepper and bring to boil.
- Add macaroni, cover and cook over low heat, stirring occasionally, for 10 minutes or until macaroni is tender. (Watch close as you may need to add 1/2 cup of water to finish cooking macaroni.).
- Another way is to cook the macaroni to al dente (or less) then add it in at step 3.
- Stir in Parmesan cheese.
- Sprinkle with Cheddar cheese, cover and allow to stand for 5 minutes.
- Sprinkle with parsley and serve.