- 2 cups [500 mL] boiled drained macaroni elbows
- 1 sweet green pepper, membranes removed and seeded, chopped
- 2 small onions, chopped
- 2 pounds [1 kg] semi-lean ground beef
- 3 cheese slices
- 2 [28-ounce / 796-mL each] cans stewed tomatoes
- 1 tablespoon [15 mL] liquid beef broth concentrate
- Thyme, basil, savory and/or other fine herbs or spices, to taste
- Salt and pepper, to taste
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- Boil macaroni noodles into salted boiling water for approximately 8 minutes, until 'al dente'.
- Drain and cool slightly under cold water; drain and reserve into casserole.
- Melt together sweet green pepper and onion dices stirring into a frypan.
- Add and brown ground beef stirring to crumble the meat until no longer pink.
- Drain excess melted fat before mixing into reserved drained macaroni.
- Add cheese slices, stewed tomatoes and liquid beef broth concentrate to macaroni.
- Season to taste with thyme, basil savory and/orr any other desired fine herbs or spices.
- Stirring, bring mixture almost to a boil to completely melt the cheese.
- Serve immediately.
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