Cheese and Pasta in a Pot

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (16 ounce) package elbow macaroni
• 1 1/2 pounds ground beef
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 (14 ounce) can stewed tomatoes, undrained
• 1 (16 ounce) jar spaghetti sauce
• 1 (12 ounce) can mushroom stems and pieces, undrained
• 2 cups sour cream
• 1 pound Colby-Monterey Jack cheese, shredded

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the elbow macaroni, and cook until just tender, about 8 minutes. Drain well and set aside.

2. Heat the vegetable oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until no pink remains and it reaches 160°F (71°C), about 10 minutes. Drain off excess fat.

3. Add the chopped onion and garlic to the beef and cook over medium heat, stirring, until softened, about 5 minutes.

4. Stir in the stewed tomatoes with their juice, the spaghetti sauce, and the mushrooms with their liquid. Bring to a simmer, reduce heat to low, partly cover, and cook 30 minutes, stirring occasionally.

5. Remove the pot from the heat. Stir in the sour cream until smooth, then fold in the drained macaroni and half of the shredded cheese.

6. Spread the mixture in a 9x13-inch baking dish and sprinkle the remaining cheese over the top.

7. Bake at 350°F (177°C) for about 20 minutes, until the cheese is melted and bubbling. Let stand 5 minutes before serving.