Berbere skillet cheesy beef and veggie macaroni

Back in the day my grandma always used to cook macaroni for me, so I thought it’d be inspirational for me to come up with a similar recipe but with a little change to it to include the berbere spice, so that’s when it came to me to make a skillet cheesy beef and veggie macaroni.

I showed this Recipe to Noel and he loved it, he suggests that on a special weekday you might want to check out this amazing berbere skillet macaroni. With a layer of cheddar cheese, tomato sauce, beef and macaroni you can achieve this delicious masterpiece.

Recipe by Taika and Neil

Yield - 6 servings

Prep time: 5 min

Cook time: 30-40 min

Tools & Equipment

-frying pan

-measuring cups

-spoons

-rolling pin

-knife

-bowls

-spatula

-cutting board

INGREDIENTS:

• 1 pound ground beef
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
•  ¾ teaspoon salt
• 1 3/4 cups milk
• 1 1/2 cups beef broth
• 1 (8 oz.) can tomato sauce
• 2 cups uncooked macaroni
• 2 cups frozen mixed vegetables (carrots, corn, peas, green beans…)
• 2 cups shredded cheddar cheese

Instructions: 

1. Preheat oven to 360
2. Saute ground beef and onion in a 12-inch skillet over medium heat. Drain grease.
3. Add garlic powder, paprika, parsley, chili powder, salt, and pepper
4. Stir in the milk, broth, tomato sauce, macaroni and frozen mixed vegetables. Bring to a boil, cover and reduce heat to a simmer. Cook for 8-10 minutes or until pasta is al dente, stirring occasionally.
5. Mix in 1 1/2 cups of the cheddar cheese until melted. Top with ½ cup cheddar cheese.
6. Transfer the whole skillet to the oven and bake for 15-20 minutes until the cheese is bubbling and starting to brown.
7. can be serve on its own or with garlic bread.