14.5 oz. petite diced tomatoes, with juice
1 1/4 C. uncooked elbow macaroni
1 C. shredded cheddar cheese
1/2 lb. hot breakfast sausage
1 T. worcestershire sauce
1/2 tsp. smoked paprika
1 tsp. italian seasoning
1 med. onion, chopped
2 cloves garlic, minced
8 oz. tomato sauce
1 lb. ground beef
2 C. beef broth
1/4 tsp. pepper
1/4 tsp. cumin
1/2 C. water
In a large, deep sided skillet brown the ground beef and the sausage, breaking it up as it cooks. Drain off the grease and lower the heat to medium. Add in the onion and garlic and cook for 5 minutes. Stir in the worcestershire, tomato sauce, diced tomatoes with juice and seasonings. Add the broth, water and uncooked elbow macaroni. Stir to combine, cover and cook till noodles are tender, about 7-8 minutes. Turn off the heat, uncover and top with the cheese. Cover back up and let it sit till the cheese is nice and melted.
recipe from jane’t page


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