Jeanine Levy's Steak Macaroni and Cheese
CATEGORIES
INGREDIENTS
  • 1 lb elbow macaroni
  • 1 lb round steak
  • 1 lb Velvetta cheese
  • 1 med onion, diced
  • 1 lg can of died tomatoes (or 2 small cans)
  • Oil
DIRECTIONS
  1. Cut up steak into small pieces
  2. Dice the onion
  3. Cut up the Velveeta into smallish size pieces
  4. Put water in a large pot for macaroni, add tsp of salt
  5. Put in a little oil in a large frying pan and fry steak and onion together (keep stirring so the onion does not burn)
  6. Add macaroni to boiling water
  7. When steak and onion is cooked, add the tomatoes and heat thoroughly - keep warm until macaroni is done
  8. Drain macaroni when done
  9. Add the cheese to the macaroni and stir until cheese melts
  10. Add the hot steak mixture to the macaroni and stir
  11. Serve
RECIPE BACKSTORY
If you have any leftovers, put in a little milk in the macaroni before you warm it up and will be creamy again