Here is an alteration I made to a mashed sweet potato recipe I discovered online for plank grilling.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ½ cups elbow macaroni
- ¾ pound ground beef
- 1 cup frozen pearl onions
- 1 cup canned corn kernels, drained
- 1 ½ teaspoons Italian seasoning, or more to taste
- 1 (26 ounce) jar chunky spaghetti sauce (such as Del Monte®)
- salt to taste
- ⅓ cup shredded Cheddar-Monterey Jack cheese blend
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
- Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
- Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.
Nutrition Facts
| Calories | 660 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 9 g |
| Protein | 30 g |
| Saturated Fat | 8 g |
| Sodium | 982 mg |
| Sugars | 18 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I added some parmesan cheese, sour cream and crushed red peppers just before serving.
It’s okay. Needs a lot of customization to make it flavorful. I turned it into a chili Mac and it was pretty good.
It was really good. I added garlic powder, onion powder and ground black pepper. The kids loved it.
I used this as a guide. I had left over deer cube steaks and needed to use it up. While reheating meat I added the Italian season and the pearl onions simmered until onions became soft. Then added a 1/2 can dice tomatoes season with onion and garlic then 10 mins later added 3/4 c Chunky spaghetti sauce simmered until warm (all while adding garlic paper salt garlic and onion powder) added birds eyes steam corn and cooked down.. Covered and Let it sit for hr. boiled elbow macaroni for 8 mins, drained. Reheated meat mixture on low heat. Threw macaroni rest of Spaghetti sauce, diced tomatoes and meat together in large pot and summer low for another 15 mins ..(stirring constantly ) turned off.. Let it sit with top shredded mozzarella.. Kids loved it. Ages 4-8-9.. My husband and I thought it was ok.. Definitely a kid friendly meal:-)
Hubby loves these kinds of foods and really liked this one. Wasn’t too crazy about the onions but I will make this for him again and leave them out. I used parmesan instead of cheddar just as a personal preference.
It was just great! Would make again. Added a little red pepper flakes. Yum!