At some point in our marriage, DearDR mentioned a dish that his mother used to make that he really liked. He called it Beefy Cheesy Macaroni. From his description, it sounded a lot like a dish my mother used to make that we called goulash. (It was not true goulash, which I know is an Eastern European recipe. That’s just what we called it for some reason — we are not Eastern European in heritage, so I’m not really sure where we picked it up.) I asked if he would mind if I tried a vegetarian version of it. He said go ahead.
After a few tries, I got it down, and it is another favorite of the house. I’m probably going to make it this week, with the cold rainy weather settling in.
We now call it “Beefy” Cheesy Macaroni
1 pound elbow macaroni
3 cloves garlic, chopped
1 package soy crumbles (I use Morningstar Farms)
1 28 ounce can crushed tomatoes
Dried basil and oregano to taste
2 cups shredded cheddar cheese
1. Prepare the elbow macaroni according to package directions.
2. While the macaroni is boiling, in a skillet saute the garlic in the olive oil. Add soy crumbles and saute until warmed through.
3. Add crushed tomatoes and herbs to taste. Let simmer on low for about 15-20 minutes.
4. Drain the macaroni and set aside, or put into serving bowl. Add cheddar cheese to “beefy” tomato sauce and cook another 5 minutes. Spoon the cheesy tomato sauce over the macaroni. Toss and serve hot!
This is definitely an under-30-minute recipe, which is another reason it’s a favorite of mine. If you want to try it with ground meat, I’m sure it will be just as tasty.
I got almost 13 hours of sleep last night, so I am a functional human being again. I have a ton to do in the next four hours, and Bella has the girls, so I better scoot!