Sloppy Joe Mac And Cheese Recipes

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, tomato paste and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. , Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until smooth. Gradually add cream and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 3 cups cheese until melted. Add macaroni; mix well., Spread two-thirds of the macaroni mixture in a greased 13x9-in. baking dish. Spread beef mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges. Cover and bake at 375° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-6 minutes longer or until cheese is melted.

Steps:

• Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish.
• Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes.
• Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese.
• Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
• Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
• Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the turkey, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, tomato paste, water and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. , Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard, salt and pepper until smooth. Gradually add milk and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the process cheese until melted. Add macaroni and 1 cup cheddar cheese; mix well., Spread two-thirds of the macaroni mixture in a 13x9-in. baking dish coated with cooking spray. Spread turkey mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges of pan. Cover and bake at 375° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese; cover and let stand until cheese is melted.

Steps:

• Preheat oven to 375°F
• Coat 2-qt. baking dish with 1 Tbs. butter.
• Cook pasta according to package directions; drain.
• Meanwhile, in large skillet, heat 1 Tbs. butter over medium heat.
• Add onion; cook until softened.
• Add beef; cook until lightly browned, 3 minutes.
• Stir in sauce, 1 cup water and seasoning mix; cook 5 minutes.
• Combine milk and mustard; bring to boil.
• Reduce heat to low and whisk in flour; cook, whisking, until smooth and slightly thickened.
• Stir in 2 cups cheese and pasta.
• Spread meat mixture in baking dish; top with pasta mixture, then remaining cheese.
• Melt remaining butter; stir in breadcrumbs.
• Sprinkle over cheese.
• Place baking dish on baking sheet.
• Bake until golden, 25-30 minutes.

Steps:

• Brown meat in large nonstick skillet on medium-high heat; drain.
• Add Macaroni, water and barbecue sauce; stir. Bring to boil; cover. Simmer on medium heat 8 min, stirring occasionally.
• Stir in Cheese Sauce Mix and tomato sauce; cook until heated through, stirring frequently. Top with lettuce and tomatoes.

Steps:

• Cook macaroni according to package directions.
• Meanwhile, in a large nonstick skillet, cook the turkey, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain.
• Add the tomatoes, tomato paste, water and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
• Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard, salt and pepper until smooth. Gradually add milk and Worcestershire sauce.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
• Stir in the process cheese until melted. Add macaroni and 1 cup cheddar cheese; mix well.
• Spread two-thirds of the macaroni mixture in a 13-in. x 9-in. baking dish coated with cooking spray. Spread turkey mixture to within 2 inches of edges. Spoon remaining macaroni mixture around edges of pan.
• Cover and bake at 375 degrees F for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheddar cheese. Cover and let stand until cheese is melted.