BMC (Beef Macaroni and Cheese)

Featured in the Honolulu Star-Advertiser on August 21, 2013.

beef macaroni and cheese


Beef Macaroni and Cheese

  • 3 pounds ground beef (85% lean or higher)
  • 1 medium onion, chopped
  • 1 pound dried pasta (shells or choice)
  • 3 (8-ounce) cans low-sodium tomato sauce
  • 6 slices American cheese
  • Salt and pepper to taste


  1. In a large pot, cook pasta according to package directions.
  2. In 6-quart Dutch oven*, brown ground beef and onion; drain oil.
  3. Add tomato sauce and pasta, heat for about 15-20 minutes.
  4. Remove from heat and top with cheese slices (will melt in a minute or two).

Makes 8 servings.

*Note: Scouts use an outdoor Dutch oven, which is a cast iron pot with lid that uses coals on the top and bottom as heat source; however, you can do the same with a kitchen Dutch oven in your "in-door" range/oven. Just preheat your oven and cook at 300° F.

Approximate Nutrient Analysis per serving (not including salt to taste):
450 calories, 21 g fat, 9 g saturated fat, 110 mg cholesterol, 300 mg sodium, 26 g carbohydrate, 3 g fiber, 5 g sugar, 38 g protein


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