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This souped up version of the all-time favorite macaroni and cheese includes ground beef and spicy sauce. Best of all, it's on the table in just 35 minutes.
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the broth and water in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
Stir in the soup and picante sauce and cook until the mixture is hot and bubbling.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.