Sloppy Joe Macaroni 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:

• 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:

• 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:

• 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:

• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the ground beef, garlic, bell pepper and onion. Season with the chili powder and some salt and pepper. Cook, crumbling the beef as you go, until cooked through, 6 to 8 minutes. Add the beef broth, macaroni, ketchup, mustard, brown sugar and hot sauce. Stir to combine and bring to a simmer. Cover and cook until the macaroni is soft and the sauce is thick, 9 to 10 minutes.
• Remove the pan from the heat, add the cheese and stir until melted. Serve garnished with parsley.

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. x 2-in. baking dish coated with nonstick cooking spray. Spread turkey mixture to within 2 inches of edges. Spoon remaining macaroni mixture around edges of pan. Cover and bake at 375° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheddar cheese. Cover and let stand until cheese is melted.

Steps:

• In a large skillet, over medium heat, cook and stir ground beef, celery seed, onion powder, garlic powder and salt until browned and crumbly. Stir in soup, chili sauce, Worcestershire sauce, white vinegar and brown sugar. Reduce heat to low and simmer until heated through, stirring frequently to prevent sticking. Meanwhile, cook and prepare macaroni and cheese dinner as directed to package. Add to skillet, stir to combine and simmer until heated through.

Steps:

• BROWN meat in large nonstick skillet on medium-high heat.
• Drain.
• ADD Macaroni, water and barbecue sauce. Bring to boil.
• Reduce heat to medium; cover.
• Simmer 8 min, stirring twice.
• STIR in Cheese Sauce Mix and tomato sauce; cook until heated through.
• Sprinkle with lettuce and tomatoes.
• Serve immediately.