Recipe for the week of October 24-28, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield4 to 6 servings 10minutes
Cook Time
30 minutes
Servings Prep Time
Yield4 to 6 servings 10minutes
Cook Time
30 minutes
  • 2tablespoons olive oil
  • 1 yellow oniondiced
  • 3 garlic cloveschopped
  • 1 ½pounds ground beef
  • 115 oz. can vegetable broth
  • 115 oz. can tomato sauce
  • 2 roma tomatoesfinely diced
  • 1tablespoons Worcestershire sauce
  • ½cup water
  • 1teaspoon Seasoned Salt
  • 2teaspoons italian seasoning
  • 1tablespoon paprika
  • ½teaspoons black pepper
  • 2cups elbow macaroni
  • 1cup cheddar cheesegrated
  • ½ Italian flat leaf parsleychopped for garnish
  1. Place the oil in a pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
  2. Add the broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer.
  3. Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped parsley.