Preparation:
In a deep large pot, cook macaroni in boiling water according to package
directions; do not overcook. Drain well under cold running water; set aside.
In a large heavy skillet lightly coated with non-caloric vegetable cooking
spray, sauté ground beef or chicken or turkey and onion over moderate heat
until meat is lightly browned. Reduce heat and add seasoning mix, tomato
paste, water and chili sauce, mixing well. Simmer, uncovered for 2 to 3
minutes, stirring frequently. Add macaroni, mixing well. Season with salt
and
pepper to taste, if desired. Spoon half of the macaroni mixture into a 1 1/2
quart casserole or 9x9x2-inch baking dish. Top with half the cheese,
spreading evenly. Top with remaining macaroni mixture. Bake, loosely covered
with aluminum foil, in a preheated moderate oven (350 degrees F) for 20 to
25
minutes; uncover, add remaining cheese, spreading evenly and continue to
bake
for 6 to 8 minutes or until cheese is melted and casserole is bubbly hot.
Casserole may be prepared in advance, frozen and reheated, loosely covered
with aluminum foil, in a preheated moderate oven (350 degrees F) for about
30
minutes. |
