Here is a recipe I whipped up with the last of my Spicy Paprika Rub (see Sauces, Dips & Rubs category). I prefer using extra lean (4% fat) ground beef and skip draining. This is a grown-up version of Beef & Mac from a can, but lower in sodium and much, much tastier. If you don’t have macaroni, use another shaped pasta like shells, corkscrew, or small penne.
1 lb extra lean ground beef
1 small onion, diced
3 cups uncooked macaroni
3 (8 oz) cans tomato sauce with roasted garlic
1 heaping tbsp Spicy Paprika Rub, or to taste
fresh ground black pepper
1 cup shredded cheese, such as Monterey Jack or Cheddar
Bring a large pot of water to boil. Cook macaroni until al dente. Drain and add tomato sauce. Keep warm.
Meanwhile, brown and beef over medium-high heat until it crumbles and is no longer pink. Mix in paprika rub, coating beef. Saute 3-5 minutes or until beef mixture is mostly dry. Remove from pan and keep warm.
Saute onion until tender and translucent, about 3 minutes. Fold onion and beef into macaroni. Season with pepper as desired.
Serve in bowls topped with shredded cheese. Make it colorful by adding your favorite vegetables, such as sauteed mushrooms, zucchini, corn, or diced tomatoes.
