Serves 4 - 6
Print Recipe
- 1/2 lb. Ground Beef
- 1 lb. box Elbow Macaroni Pasta
- 1 bag Frozen Corn
- 1 1/2 cups Cheddar Cheese, shredded
- 1/2 cup Cream Cheese, softened
- 1/4 cup All-Purpose Flour
- 2 cups Milk
- 14 oz. can Tomato sauce
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1 tbsp Parsley Flakes
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- Cook pasta according to package directions, drain and set aside.
- Meanwhile, cook meat over medium-high heat in large skillet till browned, drain and return to pan.
- Add all dry seasonings and flour, stir till combined.
- Add milk, tomato sauce and corn, bring to a boil stirring constantly.
- Reduce heat to a low simmer, cover and cook 2 minutes.
- Add macaroni pasta, toss well to coat.
Followed you over from 'zaar! (Over there I am cookfromscratch!) Looking forward to reading more of your recipes! My kids follow Feingold for ADHD and we do not eat a lot of processed foods. Thanks for some great recipes and the work you do for those of us who like to cook from scratch! :)
ReplyDeletePS Love your name! It was the one we chose for our firstborn. He turned out to be a boy though so we did not use Lacey! :)