Ingredients
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 8 ounces dry macaroni pasta (or 8 ounces shell pasta)
- 1 tablespoon butter
- 1/4 cup plain yogurt
- 1 cup American cheese (or 1 cup mild cheddar cheese, shredded)
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- 1 to 2 tomato, seeded and diced
- 1/4 cup pickles, finely chopped
- Ketchup, to taste
- Yellow mustard, to taste
How to Make
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Step 1: Brown the ground beef in a sprayed pan over medium-high heat. When meat is no longer pink, drain and then add salt, pepper, garlic powder & Worcestershire sauce. Cook for 2-3 more minutes, or until beef is cooked to your liking. I like making it kind of crispy, so I cook longer. Set aside and keep warm.
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Step 2: In a large saucepan, cook your pasta according to package directions. Al dente is best as you don't want the mac & cheese mushy. Once pasta is done, drain but do not rinse.
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Step 3: Return the warm pasta to the saucepan, and immediately add the butter, yogurt, and cheese. Stir until everything is well-melted, then fold in the reserved ground beef.
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Step 4: Put pasta in bowls, and top with sesame seeds, green onions, tomatoes, and pickles. Drizzle with generous amount of ketchup & yellow mustard.
We hope you enjoy this recipe!
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