Description
Woolworth’s Creole Macaroni is a mouthwatering baked pasta dish that combines savory ground beef, colorful vegetables, and gooey cheese for a comforting meal that’s sure to please a crowd. Ideal for family gatherings or busy weeknights, this one-pot wonder bursts with flavor from a blend of fresh ingredients and spices. Whether you’re serving it as a main course or a side, its versatility and ease of preparation make it an excellent choice for any occasion. Plus, you can easily make it ahead of time—just prepare it in advance and pop it in the oven when you’re ready to serve.
Ingredients
Scale
- 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
- 14.5 oz can stewed tomatoes (undrained)
- 8 oz tomato paste
- 1 cup vegetable stock
- 1½ cups shredded sharp cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a large skillet over medium heat, brown the ground beef with chopped onion, sliced mushrooms, diced celery, and green bell pepper for about 10 minutes. Season with salt and pepper.
- In a blender or food processor, combine sugar, Italian seasoning, garlic powder, stewed tomatoes (with juice), tomato paste, vegetable stock, salt, and pepper; blend until smooth. Stir in half of the cheddar cheese.
- In a baking dish (9”x13”), combine the cooked beef mixture and elbow macaroni; pour sauce over the top and mix well. Top with remaining cheddar cheese.
- Bake for about 30 minutes or until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg