Originally posted December 10, 2013

meaty macaroni casserole

Ingredients

  • 4 tbsp (1/2 stick) butter
  • 2 red bell peppers, seeded and diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp kosher salt
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 2 tbsp tomato paste
  • 1 lb ground beef
  • 1 lb elbow macaroni
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 (15-ounce) can crushed tomatoes
  • 1 cup chicken stock
  • 3 cups (about 8 oz) shredded cheddar cheese

Directions

Heat oven to 400º.

Bring a large pot of salted water to a boil. Cook the pasta about 2 minutes before al dente according to the package. Drain.

Meanwhile, melt the butter over medium heat in a large saucepan. Add the bell peppers, onion, garlic, salt, oregano, paprika, and pepper. Cook until the vegetables soften (about 10 minutes). Add the tomato paste and cook another minute. Add the ground beef, and cook, breaking up the meat into pieces, until it’s no longer pink (about 5 minutes).

Add the flour. Cook for 2 minutes, stirring to fully incorporate it into the meat. Add the milk, tomatoes and their juices, and stock. Bring to a simmer.

Stir in the cooked pasta and half the cheese. Cook until the pasta is heated through and steaming, about 1 minute. Taste and season with salt and pepper as needed.

Transfer to a 5-quart baking dish and top with the remaining cheese. Bake for 30 minutes or until bubbling and lightly browned on top.

Let cool slightly before serving.

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Adapted from

Chow
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