Wayne's Beef Macaroni and Cheese

Wayne's Beef Macaroni and Cheese Danny: First thing we’re going to do is start with the skillet. We’re going to put a couple squirts or some vegetable oil down here. I guess what we should do first is we got a pot of boiling water again, one box of elbow macaroni. I'm going to put my fresh garlic down in this pan. Bobby: And now you see this is a variation of one of my favorite things that mom cook, she used to make a homemade goulash for me but I’d see that some of the ingredients are different and I know that you're familiar with Wayne’s recipe and I'm really not so tell me what you want me to do and how to help you. Danny: Well this is the main ingredient of a lot of our recipes and this is a sauté of fresh garlic onion and bell pepper. And we’re going to cook this until it’s soft. If you want to stir this Bobby. Bobby: I'm going to put some salt down in our macaroni before you got to do that. Danny: I mean I don’t want to compare it but similar to like a lasagna. Bobby: Basically Bobby all it is, is a goulash recipe and we’re going to put it in the casserole dish and we’re going to cover it with cheese and bake it off. That looks pretty good Bob. Danny: Okay. So we’re done here, go ahead and pull this off. Now we’re going to leave your pan there I'm just going to take this stuff out and then I'm going to get you burn that hamburger meat. Bobby: I'm just going to brown this like we were making a lasagna or spaghetti, pretty standard stuff. Danny: Any time I'm doing any cooking with beef, I always, always salt and pepper it. You can’t hurt it. Bobby: When we do that? Do we do that while it’s in the bowl or do we drop it in there and begin to brown it and then season? Danny: While this is warming back up, let’s do it this way. Would you put a little bit of salt in here. In that way, when once you get in the pan, you can just concentrate on cooking it. Bobby: Alright backup, I'm your little brother but I can do this. Danny: Okay. Brown that hamburger meat off. Are those noodles warm? Bobby: The noodles are boiling. Danny: Just burn that off. You might want to turn that down a little bit so you don’t get grease splatter on you. Looks like the noodles are done, I'm going to drain those -- if you want to go ahead and get everything seasoned? Bobby: Yeah, do you want to do this now or are we going to combine everything brown drain. Danny: I’ll tell you what, that’s almost brown we’ll strain that grease off of there before we season that up. That’s a hot pot. Okay, this is some oregano, we’re going to put some dried oregano in here and we've got some basil this is my favorite. Bobby: And what else -- you got some cumin over here. Danny: Yup, and cumin is what gives it the really distinct flavor I’d love to put cumin in my chili. Let’s put those canned crashed tomatoes in. Bobby: Okay. And three cups of can. Danny: Three cups, yes. You shouldn’t act like I’ve cooked a lot longer than you have. You and I were there with mom when we started. Bobby: Well no, I mean I've been cooking with mom and with you and at home for you know better than 20 years now. But as far as the experience is concern I mean cooking in restaurants selling food. You know I've been using people as guinea pigs for over 20 years. I could have been selling that. I'm still learning. Danny: So what we’re going to do now is we’re just going to add all of this delicious stuff onto this macaroni and give it a big turn. Let’s see. I hope his bowl was big enough. This smells is so good, I just love meat and pasta. Bobby: And this is so close to my favorite, the goulash that mom used to make and it’s so simple. You know it’s just like everything that mom does. Danny: And that’s what I was saying it’s all about what you're familiar with you know. Bobby: I’ll bring that over here Danny I’ll hold your bowl if you want to scrape that off into your casserole dish there. Danny: We’ll lightly grease this so it wouldn’t stick too bad. So we’re just going to cover the top with cheese and at 350 everything is done on the inside so we just want to melt this cheese real good. So it’s about two cups. This is a pretty full casserole. Bobby: I've got your oven, it’s on a 350. So if you want to drop that in there. Danny: It looks good. And because Paula’s home cooking is my favorite show on television and I know how she does it. We have one already ready. Practically screams grub fest. Good, great. Isn’t that something? Bobby: Man is that good.