Woolworth’s Creole Macaroni

Yield: 8–10 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Calories: 425 per serving

Ingredients

• 1 lb lean ground beef

• 1 cup chopped onion

• 1 cup sliced mushrooms

• 2 stalks celery, diced

• 1 green bell pepper, seeded and diced

• 10 oz uncooked elbow macaroni

• Salt and pepper, to taste

• 1 tablespoon sugar

• ½ teaspoon dried Italian seasoning

• ¼ teaspoon garlic powder

• 1 (14.5 oz) can stewed tomatoes, undrained

• 8 oz tomato paste

• 1 cup vegetable stock

• 1½ cups shredded sharp cheddar cheese, divided

• Preparation

  1. Preheat oven to 350˚F.

  2. Cook macaroni according to package directions. Drain and set aside.

  3. In a large skillet over medium heat, cook ground beef, onion, mushrooms, celery, and green pepper until beef is browned (about 10 minutes). Season with salt and pepper.

  4. In a blender or food processor, combine stewed tomatoes (with juice), tomato paste, vegetable stock, sugar, Italian seasoning, garlic powder, and a bit of salt and pepper. Blend until smooth. Stir in ½ cup of the shredded cheese.

  5. In a 9×13-inch baking dish, mix together the cooked macaroni, beef mixture, and blended sauce. Stir well to combine.

  6. Top with remaining 1 cup of shredded cheddar cheese.

  7. Bake uncovered for 30 minutes, or until golden brown and bubbling.