Ingredients:1 1/2 pounds ground beef1 cup finely diced onion2 to 3 teaspoons Lawry's Seasoning salt 1/2 teaspoon of black pepper14 oz. can petite diced tomatoes with juice2 cups chicken stock2 cups water2 1/2 cups uncooked macaroni4 ounces cream cheese, cut into 1" cubes3 to 4 cups shredded cheddar cheese1 cup each diced pickles (optional)1 cup diced tomatoes (optional) 1/4 cup diced scallionsDirections:In a large skillet brown ground beef with onion. Cook until crumbly and no longer pink. Season with seasoning salt and black pepper. Add tomatoes, chicken stock, water, and macaroni. Bring to a boil. Cover and simmer, stirring occasional, about 8 minutes or until pasta starts to get tender. When pasta is done and most of liquid is absorbed, stir in cream cheese and half of the cheddar cheese until melted and creamy sauce has formed. Sprinkle remaining cheese on top. Remove from heat and cover. Let sit a few minutes until cheese is melted. Serve with chopped scallions, diced tomatoes and pickles on top if you like.
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