You’ll find no better Bold Firehouse Sausage Creole Macaroni(Ground Beef) Recipe than the one provided here. This recipe is the perfect way to use up leftover Bold Firehouse Sausage Creole Macaroni(Ground Beef) and turn it into something even more delicious.
The Bold Firehouse Sausage Creole Macaroni(Ground Beef) Recipe will allow you to make about four servings at a time. This recipe is perfect for when you want a filling and flavorful meal that’s still easy to make. The sausage and ground beef provide protein, while the macaroni noodles offer carbs—and it all comes together in just 45 minutes. It’s a great dish for the whole family, but it also makes awesome party food.
Creole Macaroni (Ground Beef)
In a tomato-based sauce, ground beef is seasoned with chilli powder and cumin, then topped with shredded cheese for a hearty main meal. An Italian spice combination can be used to create another version.
Ingredients
- ¾ gal Water
- 1 ½ qt Tomato paste
- 1 ½ qt Canned diced tomatoes drained
- 2 cup Chopped green peppers
- 2 cup Chopped onions
- ½ cup Sugar
- 3 tbsp Salt
- ½ tbsp Ground pepper
- ½ tbsp Garlic powder
- 1 tbsp Crushed basil
- ½ tbsp Ground red pepper
- ½ tbsp Ground thyme
- 3 lbs. Dry elbow macaroni
- ½ tbsp salt
- 2 glass Water for boiling pasta
- 5 lbs Ground beef raw
- ½ lbs Shredded American cheese
Instructions
- Combine water, tomato paste, tomatoes, peppers, onions, sugar, salt, black pepper, garlic powder, basil, red pepper, and thyme in steam-jacketed kettle or stock pot. Mix well; bring to a boil; reduce heat; cover; simmer 10 to 15 minutes or until thickened.
- Add macaroni to salted water; bring to a boil stirring constantly. Cook 10 minutes, stirring occasionally; drain well. Do not overcook.
- Brown beef until beef loses its pink color. Drain or skim off excess fat.
- Combine beef, tomato sauce mixture, and macaroni. Mix well.
- Pour about 8-1/4 quarts macaroni mixture in each pan.
- Sprinkle 1-1/3 cups cheese over macaroni mixture in each pan.
- Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent or until mixture is bubbling and cheese is melted. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.