Macaroni and cheese with beef casserole recipe

This macaroni and cheese recipe is more of a real nutritious meal than just a treat, and yet it still retains most of the mac and cheese franchise taste... In this recipe the use of red and yellow peppers help creating vivid colors that will make each plate visually appealing... I hope you enjoy this macaroni and cheese recipe!

Ingredients for this recipe:

1 lb. dry macaroni elbows pasta
1 tablespoon butter
1 lb. Lean ground beef
3 cups sliced mushrooms
1 cup Red bell peppers, diced
1 cup Yellow bell peppers, diced
1/2 cup diced onions
1/2 cup diced celery
1 can tomatoes, with all liquids
1 can Cream of mushrooms from your favorite brand
2 tablespoons Worcestershire
1 tablespoon chili powder
1 cup grated old cheddar cheese

Steps to make this now:

1) in your favorite skillet, melt the butter. Once melted, cook the ground beef over medium heat setting, mixing until the meat browns. Add the mushrooms, the sliced peppers, tomatoes, the onions and the celery. Cook everything for 5 minutes, mixing constantly. Reserve for later.

2) Boil the pasta in salted boiling water for 5-6 minutes; the pasta won't be fully cooked but it will finish cooking in the oven.

3) Pour the meat and vegetable mixture we did in step 1 in a deep oven going lasagna pan. Mix in the macaroni pasta, and mix gently. We won't be putting in the cheese immediately

4) Preheat the oven to 350 ˚F and once the oven is ready bake the Macaroni and meat mix for about 30 minutes, or up until the pasta is tender.

5) Pull out of the oven and mix. Sprinkle the cheese over while the pan is hot and allow the cheese to melt for about 5 minutes prior to serving

Serve to your lucky crowd...