1 cup elbow or small shells macaroni, cooked to pkg. directions
1 envelope ranch dip mix
8 oz sour cream
1 can (4.5 oz.) mushroom stems & pieces
3 cups Kraft Shredded Cheddar (I use sharp) Cheese, divided
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Let's Make It
Preheat oven to 325 degrees F. Brown beef & onion in skillet while also cooking macaroni according to pkg. directions.
Put beef & onion into colander to drain off excess fat. Pour cooked macaroni directly on top of the beef (the boiling water from the macaroni rinses off even more of the fat). Pour beef & pasta into large mixing bowl & mix well. Sprinkle the ranch dip mix over the beef, onion & pasta & mix well. Add sour cream & mushrooms & mix well. Stir in 2 cups of the shredded cheddar cheese (reserve 1 cup).
Put into casserole. Sprinkle remaining 1 cup of cheese on top.
Bake for 45 to 55 minutes (cheese on top should be melted.)