As any member of my family will tell you, pasta is and will always be my first choice for dinner. Especially when there is cheese involved.
Copious amounts of cheese, please.
So when I saw this mash-up of pasta, cheese, and sloppy joes, I knew it would be a hit. I modified it a bit from the original recipe, doubling the amount of sauce-to-pasta ratio. It worked out much better, since this was one of the “make ahead” dinners I took up to Abilene a few weeks ago. The chili sauce gives it a bit of zing, and I think next time I’ll use a mix of cheddar and Monterey jack instead of mozzarella, since in my opinion they fit the sloppy joe theme better.
Sloppy Joe Mac and Cheese
- 1 lb. short pasta, any shape
- 2 lb. ground beef
- Freshly ground black pepper
- 4 cloves garlic, minced
- 1 onion, diced
- 2 tbsp. brown sugar
- 2 – 15 oz cans crushed tomatoes
- 1 bottle chili sauce
- 2 tsp. Worcestershire sauce
- 2 tsp. chili powder
- 1/4 c. freshly chopped parsley, plus more for garnish
- 3 cups grated mozzarella, divided
Bring an 8-quart stock pot of water to a boil. Cook pasta until just al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium-high heat, brown beef, breaking up meat with a spoon. Season with pepper, add garlic and onions, and cook until softened, 2 minutes, then add brown sugar, tomatoes, Worcestershire, chili sauce, chili powder and simmer, 10 minutes.
Add pasta to skillet over low heat. Stir in parsley and half the mozzarella, then quickly toss together to evenly coat pasta. Top with remaining mozzarella and cover with lid to melt cheese.
Garnish with parsley and serve immediately.
~ adapted from Delish