Macaroni and Cheeses

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5 Cups dry elbow macaroni
1 Tbsp. Better then bouillon beef base
1 LB ground lean beef
½ Tbsp. Hot Chili powder
½ Tbsp. Salt
½ Tbsp. black pepper
1 cup of sour cream
3 cups of whole milk
2 cups of Nacho Cheese
2 Tbsp. olive oil
1 Cup Shredded Mozzarella cheese
2 Tbsp. Margarine




Cook elbow macaroni in boiling water for 7-8 min or until fully cooked.

In a large sauce pan on medium heat sauté the meat with olive oil until its fully cooked, add Chili powder, salt, black pepper and better than bullion paste cook for 1 minutes, add milk, butter, both chesses and stir until all melted, add Elbow Macaroni, butter and sour cream, stir together until well combined.


Active Time:  45 Minutes
Total Time:  1 Hour
Yield:  4 Servings

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