Ingredients
-
2 lbs ground beef
-
1 -2 teaspoon seasoning salt or 1 -2 teaspoon salt
-
black pepper
-
1 tablespoon minced fresh garlic
-
1 large onion, chopped
-
2 -3 stalks celery, finely chopped
-
2 (225 g) boxes macaroni & cheese dinner mix (I use Kraft)
-
2 (10 ounce) cans mushrooms, drained
-
1 dash Tabasco sauce
-
1 (10 ounce) can tomato soup, undiluted
-
2 (10 ounce) cans cream of mushroom soup, undiluted
-
1 -2 tablespoon Worcestershire sauce
-
2 tablespoons grated parmesan cheese
-
milk (to thin sauce) or half-and-half cream (to thin sauce)
-
1 green bell pepper, chopped
-
2 tablespoons HP steak sauce (or to taste)
Instructions
- Cook the pasta from the Kraft dinner until firm-tender (do not over cook, leave firm!) drain and rinse under cold water, set aside the cheese packages and the cooked macaroni.
- In a large frypan or Dutch oven brown the ground beef with onion, garlic and celery until beef is no longer pink; drain fat.
- Add in the mushrooms and the cooked macaroni to the ground beef; mix to combine.
- In a bowl, mix together mushroom soup, tomato soup, HP steak sauce, Tabasco sauce (if using) green pepper, Parmesan cheese (if using) and the two packages of cheese mix; mix well to combine.
- Add the mixture to the ground beef in the pan and stir to combine.
- Simmer on medium heat for 10 minutes; reduce heat to low and simmer for 30-35 minutes, stirring occasionally, adding in milk to thin sauce (I use about 1/4-1/3 cup).
- Delicious!