Chili-Mac Skillet

As the school year comes to a close, reminders of the wonderful meals provided through the hot lunch program at Gardner Elementary School lead to today’s recipe. The menu was always written on a chalkboard as you entered the school and climbed the stairs to enter the school building. Looking back, we were “green” when no one knew what that was and fresh food cooked in the schools happened for us long before “Jamie Oliver’s Food Revolution!” Since there were only about 50 students in grades 1-8, the cook was a Mom and the meals were homemade. Wilma Maley, Violet Colwell and Donna Vinje worked their magic in creating a great lunch for us every day! Donna made homemade cinnamon rolls that were to die for! Since some of the students had religious restrictions for meat on Friday’s, there was Tuna Noodle Casserole. Much of the government subsidies for school lunch programs in the 1960’s was beef so there was roast beef, sloppy joes and many versions of hamburger hot dish! Today’s recipe is a re-make of Chili-Mac. Whole wheat elbow macaroni is substituted for the original white elbow macaroni. The salt is reduced by 1 teaspoon and the sugar by 5 teaspoons. A teaspoon of chili powder was added for flavor. I use whole wheat elbow macaroni made from durum wheat grown on the northern plains of Montana and North Dakota!

CHILI-MAC SKILLET
Serves 6

1 1/2 lbs. ground beef
1 onion, finely chopped
1 garlic clove, pressed
28-oz. can diced tomatoes in juice
8-oz. can tomato sauce
½ cup water
1 tsp. sugar
1 tsp. salt
1 Tbsp. chili powder
2 cups whole wheat elbow macaroni

Brown ground beef in a non-stick, covered 3-qt. chef’s pan, breaking up the beef as it cooks. Drain. Stir in onion and garlic. Cook 2 minutes. Add tomatoes, tomato sauce, water, sugar, salt and chili powder. Stir in macaroni. Cover and simmer 20 minutes, stirring occasionally. Stir. Re-cover and cool 15 minutes. Serve hot.