Meat-Macaroni Dish

Macaroni and beef, sans bechamel.

While there are many macaroni and beef references, here’s one from the Feb. 21, 1932 edition of the St. Joseph (Missouri) Gazette.

Be sure to check out the related posts at the bottom of the sidebar for more variations on the theme!

From the box of L.S. from Joplin, Missouri.

Meat-Macaroni Dish

2 lbs. of ground chuck beef
2 small cans of Hunt’s Tomato Sauce
2 Tabelspoons of chili powder
1 medium sized onion, chopped
1 cup of macaroni (measured before being cooked)
salt and pepper to taste
8 to 10 slices Cheddar cheese


Put beef in skillet without adding grease.

Cook over medium heat until no longer red. Add chopped onion and cook a few minutes more.

If too greasy-looking, pour off grease. Gradually add tomato sauce, chili powder and salt and pepper.

Cook macaroni in slightly salted boiling water until tender. Drain and add to meat in skillet. Put meat mixture in buttered pan 14″ x 11″. Place cheddar cheese slices on top of mixture in pan. Put in moderate oven until cheese is melted.

Cut in squares and serve hot. Will make 12 good sized squares.

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