NO BAKE BEEF PIMIENTO MACARONI
Yields: 8 servings
2 cups raw elbow macaroni
1 lb ground beef (20 percent fat/80 lean)
1 cup evaporated milk or regular milk (fresh)
4 oz cheddar cheese (diced)
salt and pepper
1/2 red bell pepper, seeded and diced
1/4 cup tomato ketchup
slurry ( 3 tbsp cornstarch dissolved in 1/2 cup water
Cook macaroni according to package instructions.
While cooking the macaroni,
Pre heat cooking pan and coat with cooking spray.
Add ground beef and brown – 6 to 8 minutes.
When browned, add milk and season with salt and pepper
After 30 seconds add pimiento
Add cheese and cook for a minute or until cheese has melted.
Add ketchup.(Instead of adding a pinch of sugar, i used ketchup instead since it is sweet)
It also gives the red color that i prefer.
then add slurry and keep stirring until sauce has thickened.
After 1 minute, add cooked macaroni and combine well.
Taste and adjust with salt and pepper if needed.
Transfer into a dish and cool down completely.
Slice and serve.