Beefy Macaroni

Ooooh baby, it’s cold outside and this is the perfect quick hot dish for a cold Saturday (or any) night during the winter. I think our clocks fall back this weekend, so you’ll have an extra hour to prepare this.

Grandma was always big on quick fixes on a weekend and this was a favorite of hers. It also freezes very well and makes a delicious meal in a pinch served with a salad of greens and maybe some of that Roman Meal Bread from a couple days ago!

Beefy Macaroni

2 cups elbow macaroni, uncooked

1 lb lean ground beef

1 cup onion, chopped

2 8 oz cans tomato sauce

1 tsp celery salt

1/4 tsp pepper

1/2 cup beef broth

1 8 oz pkg cream cheese, softened

1 cup cottage cheese

1/2 cup sour cream

Cook macaroni in boiling, salted water for 2 minutes less than shortest time recommended on package. Drain. Brown ground beef with onion. Remove from heat.  Add macaroni, tomato sauce, celery salt, pepper and broth. In a separate bowl, beat together cream cheese, cottage cheese and sour cream. In a greased foil baking pan, make two layers each of beef and pasta mixture, then cheese mixture. Cover and bake for 1 hour at 350F. 8 servings.

NOTE: Once this is assembled, you can cover it with heavy duty foil and freeze it. When you're ready to use it for a meal, thaw and bake as noted.