Beef Italiano

Potluck suppers, family gatherings or just a hearty weekend casserole, this recipe fits the bill. It's one of my go to recipes because it's so fast and easy to whip together.

Unfortunately, in my haste to devour the casserole, I forgot to take a picture. How did that happen? I'm always taking photos of our food. Poor Pap never gets to eat a hot meal anymore because I'm too busy snapping pictures. To make up for not getting a digital picture, I decided to draw you one. How diabolically clever of me ... ha.. ha... ha... (evil laugh).

Ingredients:
2 cups uncooked macaroni
3/4 cup onion, chopped
1 green pepper, chopped
1 pound lean ground beef
1 tablespoon olive oil
1 (26 ounce) jar of pasta sauce
1/4 cup water or red wine
1 teaspoon salt
1 teaspoon basil
2 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups Cheddar cheese, shredded
1/2 teaspoon salt
dash of pepper

Prepare macaroni as on package. Drain and chill in cold water for 5 minutes. In large skillet saute onion, green pepper and beef in olive oil until vegetables are tender. Stir in 1 & 1/4 cups of the pasta sauce, water, salt and pepper. Bring to a boil and cook 5 minutes. In a pan, heat butter and stir in flour. Gradually stir in milk. Cook until smooth. Add Cheddar, salt, and pepper. Stir until cheese melts. Pour the meat sauce into a greased 9 x 13 inch pan. Then pour the drained macaroni over top the meat. Next pour the cheese sauce over macaroni. Drizzle remaining pasta sauce over cheese. Bake at 400 degrees for 30 minutes.