Sunday, September 28, 2008
1 lb ground beef
1/2 cup chopped onions (or 2T dehydrated onions)
1 cup barbecue sauce (I use Montgomery Inn brand)
1 T mustard
Brown ground beef and onions together until cooked. Drain off grease.
Add sauce and mustard and simmer for 30 minutes. Add salt and pepper to taste.
Serve on buns.
Rich Macaroni and Cheese
1 lb penne
6 T butter
6 T flour
4 c milk
1 cup mozzarella
1 c parmesan
3 c cheddar (reserve 1 cup for topping)
1 c Velveeta
(note: may substitute other kinds of cheese but do use at least half cheddar. I have also used gruyere, havarti, swiss, etc.)
2 t Worcestershire
2 t mustard
2 t hot sauce
Grease 4 quart casserole. Cook penne. Melt butter; whisk in flour. Add milk and cook, stirring until thickened. Sir in cheeses; add Worcestershire sauce, hot sauce, and mustard. Mix pasta with sauce. Top with remaining cheddar. Bake at 350 for 45 minutes.
I usually make this in two pans and stick one in the freezer (before baking)