Cheese and Macaroni casserole is my favorite casserole of all time. Â This recipe is from my grandmother, and as a child I always looked forward to this delicious casserole being served. Â Don’t miss out on this delicious casserole. Â The name really doesn’t do the casserole justice. It is wonderful! This recipe is by Ethel Eynard. Jefferson City, Mo. 1967.
Cheese and Macaroni Casserole
Cheese and Macaroni Casserole
Ingredients
- 1 cup Provolone cheese
- 1 cup shredded Cheddar cheese
- 12 ounces macaroni
- 1/4 pound diced bacon
- 3/4 cup chopped onion
- 1 pound ground beef
- 1 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 teaspoon oregano
- 4 ounces mushrooms
- 16 ounces tomato sauce
Instructions
- Brown ground beef, drain and set aside. Brown bacon, and add onion. Drain. Mix in beef, sauce, seasoning, mushrooms and cooked macaroni. Simmer 15 minutes, stirring frequently. Pour 1/2 of the mixture in a large greased casserole dish. Cover with 1/2 of the cheeses. Add remaining macaroni mixture and add the rest of the cheese. Bake for 20 to 25 minutes at 375 degrees.
Kathy
I made this for dinner and it was soooo good and very easy. The “hardest” part was grating the cheese. I served it to company including a 10 year old, 17 year old and 22 year old and EVERYONE loved it. Definitely a keeper.