Hamburger and Macaroni
Updated, from the recipe archive. First posted 2004.
Rachael Ray has nothing on my mother. As far as this family is concerned, my mom invented healthful, delicious comfort food that one can cook in 30 minutes or less. This hamburger and macaroni dish has been served in our house at least once a month for the last 45 years. We even have a special name for it – HMO (Hamburger Macaroni Onions). Dad gets a song in his voice when he announces that we’re having HMO for dinner. You make brown the meat and make the sauce while the water is coming to a boil and the macaroni is cooking. So it takes less than half an hour to make. So easy!
- 2 cups uncooked macaroni (use rice pasta or gluten-free pasta for gluten-free version)
- 1 Tbsp olive oil
- 1 pound ground beef
- 1 yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
- 1/2 teaspoon Vegesal or other seasoned salt
- Pinch chili pepper flakes
- 1/2 teaspoon celery seed
- 1 large can (28 oz) of diced tomatoes
- 2 Tbsp Worcestershire sauce
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
1 Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.
2 While the water is heating and macaroni cooking, prepare the sauce. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown. When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4-6 minutes.
3 Add the celery seed, a dash of crushed red pepper and the Vegesal or other seasoned salt. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes. Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes.
Add freshly ground black pepper and salt to taste.