Wayne's Beefy Macroni

Welcome back y'all and do not adjust your televisions

This is Paula's Home Cooking. You believe we are out of bananas and mom's had to go out and pick some up

So we're taking over this segment. We're gonna do Wayne's Beefy Macaroni

This comes from a friend of mom's up in Maryland. His name's Wayne. So the first thing we're gonna do is start with a skillet

and we're gonna put a couple squirts of some vegetable oil down here. I guess what we should do first

is we got a pot of boiling water here. One box of elbow macaroni

I'm going to put my fresh garlic down in this pan. And now I see, Jamie, this is a variation of one of my favorite things that Mom cooks

She used to make a homemade goulash for me. But I 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

Well this is the main ingredient of a lot of our recipes, and this is a sauteed fresh

garlic, onion, and bell pepper. And we're going to cook this until it's soft

If you want to stir this, Bobby. All right. I'm gonna put some salt down in our macaroni first

We forgot to do that. I mean, I don't wanna compare it, but similar to like a lasagna

Basically, Bobby, all it is is a goulash recipe that we're gonna put in a casserole dish

We're gonna cover it with cheese and bake it off. That looks pretty good, Bob. Okay

So we're done here. Go ahead and pull this off. No, we're gonna leave your pan there

I just gonna take this stuff out and then I gonna get you to brown that hamburger meat All right turn that back on Just to brown this like we were making a lasagna or spaghetti pretty standard stuff Anytime I doing any cooking with beef I always always salt and pepper it

It can't hurt it. Well, when do 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 it

While this is warming back up, let's do it this way. Just put a little bit of salt in here

And that way, once you get it in the pan, you can just concentrate on cooking it. All right, back up

I'm your little brother, but I can do this. Okay. Brown that hamburger meat off

Are those noodles boiling? The noodles are boiling. Here you go. Just brown that off

Might wanna turn that down a little bit so you don't get grease splatter on you. Looks like the noodles are done

I'm gonna drain those. You wanna go ahead and get everything seasoned? Yeah, do you wanna do this now

or are we gonna combine everything after I've browned and drained. It's almost browned

We'll strain that grease off of there before we season it up

It's a hot pot. Jamie's got more experience than I do. Jamie was working in restaurants well before I was

The first restaurant I ever worked in actually belonged to my mom. So my cooking skills are still a work in progress

so to speak, and I like to get in the kitchen with Jamie any time I can, because I can always learn from him

How many years has it been now Jamie that you been cooking for mom In a week it be 16 years Golly Hard to believe The thing about it is that Bobby is that everybody that cooks I mean you always there always more to learn

But it's something that you just keep doing, and you always, and people come in and say, gosh, it looks so simple

and you make it look so simple, but it's just the knowledge that you're armed with is what makes it look simple

Okay, this is some oregano, Bobby. We're going to put some dried oregano in here

and we've got some basil. This is my favorite. And what else

You got some cumin over here? Yeah, and cumin's what gives it really a distinct flavor

I'd love to put cumin in my chili. Okay, Bobby, let's put those canned crushed tomatoes in. Okay

Three cups of canned crushed tomatoes. You shouldn't act like I've cooked a lot longer than you have

You and I were there with mom when we started. Well, no. I mean, I've been cooking with mom and with you

and at home for better than 20 years now. but as far as experience is concerned

I mean cooking in restaurants, selling food. Yeah. You know, I've been using people as guinea pigs

for over 20 years, but I couldn't have been selling that food. I'm still learning

So what we're gonna do now is we're just gonna add all this delicious stuff onto this macaroni and give it a big turn

Let's see, I hope this bowl is big enough. Oh, this smells so good

I just love meat and pasta. And this is so close to my favorite the goulash that mom used to make and it so simple You know it just like everything that mom does That what I was saying it all about what you familiar with you know

All right, bring that over here, Jamie. I'll hold your bowl if you want to scrape that off into your casserole dish there

We lightly grease this so it wouldn't stick too bad. So we're just gonna cover the top with cheese

and at 350, everything's done on the inside, so we just wanna melt this cheese real good

So it's about two cups, Cause this is a pretty full casserole

I've got your ovens, it's on at 350. So if you want to drop that in there

That 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 Grubfest

Good grief. Isn't that something? That looks wonderful. Should we test it

I think so. Looks so young. Oh my goodness. Give. Coming. That looks great

Yeah, see how good all that comes together in there? Yeah, and you see what I mean when I say

that this reminds me of like a baked lasagna. Mm-hmm. Mm. Man is that good