Macaroni and Beef
Cheese gets enough credit and fame. So I decided to give this classic a twist, and create something that is both delicious, hearty, and that hits that kid-heart of yours along with all your protein needs. Feel free to sprinkle cheese and melt it on top of each portion.
Cook pasta elbows as indicated by the box. Save ¼ cup of the starchy water.
Drain pasta over a colander and return elbow to the same pot. Sprinkle a small splash of olive oil into the pasta and mix to coat all elbows. Cover with lid and keep warm.
Crumble Trifecta Beef by hands into a bowl and keep on the side until needed.
In a large saute pan, heat oil over medium heat until the oil is slightly smoking, quickly for about 30 seconds, saute garlic and then immediately add the beef. Add tomato sauce, Worcestershire sauce, honey, broth. Mix to fully incorporate. Add the ¼ cup starchy water along with cherry tomatoes and the macaroni elbows. Mix, and bring to a light simmer, and cook for 2-3 minutes, or until warmed through. Taste for seasoning and adjust as needed. Be careful not to burn yourself when tasting food. Remove from heat if sauce has thickened up. Keep warm until needed.
Get ready 4 plates. Carefully and evenly portion the macaroni and beef on the four plates.
Garnish with chives and cheese of preference. Enjoy!
Servings: 4 | Calories Per Serving: 530