Back to Junior High School with Glop

Many years ago, when I was in 8th grade, I took the required (for girls) cooking class.  Now, Mom had been teaching us to cook since we could stand on a chair and reach the counter.  She's a fantastic cook and was a great teacher.  So, this class wasn't terribly enlightening.  But, I did wind up with one recipe that became a part of Mom's meal rotation.  It's been changed up a lot and is now one of Connie's top five.  In fact, he loves it so much that when I had to be out of town on business, I left him the recipe and he left me this note:

The original recipe called for macaroni, browned ground beef, canned tomatoes, basil and cheese.  It would be my guess that the box-mix mac and cheese hadn't hit the market yet :-) (Yes, sadly, I'm that old - lol.)

Glop

Ingredients:
1 pound very lean ground beef, browned and drained
1/4 c Andria's steak sauce (if you're using another, start with a tablespoon and taste so you don't get the stuff too salty)
1 box Kraft macaroni and cheese, prepared according to the package directions
1 can petite diced tomatoes
2 t dried basil
1 c grated cheddar (I usually use Cracker Barrel Extra Sharp but whatever is on hand is ok)

Directions:
Brown the ground beef and steak sauce in a large saucepan.  We order a case of Andria's at at time directly from the restaurant.  I've never found another steak sauce that's as good.  Most of the others seem to rely on LOADS of salt for flavoring.  From the ingredient list, this has a good number of veggies in it.  Yes, it still has salt but it sure doesn't seem like as much!

Make the mac and cheese according to the package directions.  Be careful not to overcook the macaroni or it'll become mush in the finished dish.Add everything to the ground beef and stir to combine. 

Make the hubby a happy boy and let him taste test :-)