SummerSimo Travel Troubles Notes and The Purring Page

Ingredients:

• 1 lb ground chuck
• 1 medium onion, chopped
• 1/3 cup red or green bell pepper, chopped
• 2 cups elbow macaroni, uncooked
• 1 can (15 oz) stewed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups water
• 1 tbsp sugar
• 1 tbsp Italian seasoning
• 1 tbsp Worcestershire sauce
• 1 tsp seasoning salt
• 1 tsp garlic salt
• 1 tsp black pepper
• 1/2 tsp Cajun seasoning (optional, like Tony Chachere’s)
• 1/2 cup grated Parmesan cheese
• A dash of Tobasco sauce
• 2 cups shredded cheddar cheese

Directions:

1. Brown the Meat:

• In a large skillet, cook the ground chuck along with the chopped onion and bell pepper until browned.

1. Add Tomatoes and Seasoning:

• Stir in the stewed tomatoes, tomato sauce, sugar, Italian seasoning, Worcestershire sauce, seasoning salt, garlic salt, black pepper, and Cajun seasoning (if using).

1. Cook the Macaroni:

• Add the uncooked elbow macaroni and water to the skillet.
• Bring the mixture to a boil, then reduce heat to low, stirring well to prevent sticking.
• Cover and simmer until the macaroni is tender and most of the water has been absorbed, adjusting water as needed to reach the desired consistency.

1. Add Cheese:

• Just before serving, stir in the Parmesan cheese and top with shredded cheddar cheese.
• If your skillet is oven-proof, you can place it under the broiler for a few minutes to melt and slightly brown the cheese, or cover with a lid on the stove until the cheese melts.
  Prep Time: 35 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 5 minutes Servings: 4-6 servings