1 1/2 pounds ground beef
1 cup finely diced onion
3 teaspoons Lawry’s Seasoning Salt
1 can (14 ounces) diced tomatoes with juice
2 cups chicken stock
2 cups water
2 1/2 cups uncooked macaroni
8 ounces Velveeta cheese, cut in cubes
3 to 4 cups shredded cheddar cheese, divided
1/2 cup each diced pickles (optional)
1/2 cup diced tomatoes (optional)
In a large skillet brown ground beef with onion. Cook until crumbly and no longer pink. Season with seasoning salt. Add tomatoes with juice, chicken stock, water, and macaroni. Bring to a boil. Cover and simmer, stirring occasional, about 8 minutes or until pasta starts to get tender. When pasta is done and most of liquid is absorbed, add Velveeta cubes and half of the cheddar cheese. Stir until melted and a creamy sauce has formed. Sprinkle remaining cheese on top. Remove from heat and cover. Let sit a few minutes until cheese is melted. Serve with diced tomatoes and pickles on top if you like.
I like to make this dish in my 12-inch non-stick casserole pan.This makes a big batch and it all fits in there. I serve it right out of the pan. Just one pan to wash and clean up is a breeze!