Macaroni Treasure - Ultimate Comfort food

MACARONI TREASURE 

This is a simple – delicious – old family recipe.  My Mom was not the greatest cook in the world, God bless her…  She had 6 kids to feed on a budget.  We did love this dish, though, as kids.  Following her recipe, I found it to be a bit bland so I pumped it up with the addition of Pablano Peppers and Spanish Olive juice and also used Baby Bella Mushrooms rather than button mushrooms.  This is so good for a comfort food meal – you will find yourself making it often.  Feel free to add whatever veggies you have on hand for variety.  Carrots – leeks – bell peppers all would work.

• 1 pound Elbow Macaroni - Feel free to use Bowtie or Penne but I find the Macaroni is the best for this.
• 1 large onion, diced
• 2 medium pablano peppers chopped
• 1 large package of Bella Mushrooms (Baby Portabella)
• 1 28 ounce can San Marzano crushed tomatoes
• 1 Tablespoon tomato paste
• About ½ of a 7 ounce jar of Spanish Olives with Pimento – Just make sure there are lots of olives studded throughout the pasta – you can do this to taste but it adds a very important flavor to this dish.
• 3-4 Tablespoons of the juice from the olives
• 2-3 cloves of garlic sliced
• About ½ lb or more of chopped meat
• Cheddar  Cheese – Enough to cover the top – mixed with a nice big handful of fresh breadcrumbs
• A few tablespoons butter to put on top or sprinkle cheese and breadcrumbs with olive oil for less fattening alternative.
• Pre heat oven to 350
• Bring plenty of water to a boil – add about 4-5 tablespoons salt.  Cook pasta until firm and almost done but still with a fair amount of bite.   It will finish cooking in the oven.
• Meanwhile – chop all the veggies.  I cut the mushrooms into quarters or eights depending on the size. 
• Cut the olives in half and set aside. 
• Sauté Meat until done – drain fat.
• Add onions, veggies and garlic and cook until soft.  Make a space in the pan and toast the tomato paste for 3-4 minutes.
• Add olives, olive juices and cook 3-4 minutes. 
• Add tomatoes. 
• Taste – add salt and pepper – or more olives or more tomato – or whatever you feel is needed.  It should taste very meaty – rich and moist with sauce – and a bit briny from the olives. 
• Put into a casserole – cover with cheese and breadcrumbs and bake until bubbly and browned on top.