Beefy Midwest Macaroni Hotdish Skillet

Thirty-five years ago today, I married my best friend. It’s been an amazing adventure, filled with highs and lows, shouts and whispers. Anyone who says they have the perfect marriage or never fight are either kidding themselves or they live on different planets. Marriage isn’t about the good times, it’s about working through the rough patches with your love still intact.

Hubby is a Midwest transplant to the west coast. He’s a real meat and potatoes kind of guy. And a big fan of the Hotdish. It seemed fitting, on this our wedding anniversary, that I share one of Hubby’s favorite Hotdish renditions. Enjoy!

Beefy Midwest Macaroni Hotdish Skillet
1 large Yellow Bell Pepper
1/2 large Yellow Onion
4 Roma Tomatoes
1 lb Ground Beef
2 cups Elbow Macaroni
1 (16 ounce) can Tomato Sauce
2 teaspoons Worcestershire Sauce
1 teaspoon Soy Sauce
1 teaspoon Salt
3/4 teaspoon dried Basil
3/4 teaspoon dried Oregano
1/2 teaspoon Black Pepper
1/2 teaspoon Chili Powder
1/4 teaspoon Garlic Powder
Dash Hot Pepper Sauce
1-1/4 cups Beef Stock

Gather all the ingredients. Coarsely chop bell pepper, set aside. Peel and dice onion, set aside. Seed and coarsely chop tomatoes, set aside.

Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.

Cook macaroni, bell pepper and onion in the same skillet over medium heat for 3 minutes.

Meanwhile, in a mixing bowl, combine tomato sauce, Worcestershire Sauce, Soy Sauce, seasonings and a dash of hot pepper sauce. Whisk to blend.

Add cooked beef and chopped tomatoes to the macaroni mixture. Pour the seasoned tomato sauce into the skillet. Stir to blend.

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Add beef stock, bring to a boil. Cover skillet, lower heat to a stead simmer and let cook until macaroni is tender, about 15 to 20 minutes.

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Remove lid, let simmer about 5 minutes longer for the sauce to thicken.

Serve with a simple salad and enjoy!