This meaty pasta recipe makes for a quick and easy weeknight meal. To the macaroni, ground beef and diced tomato mixture, add a rich, creamy and cheesy béchamel sauce. Top with cheddar and mozzarella cheeses, and bake in the oven until golden.
BeefCheeseComfort FoodFor KidsIsabelle's RecipesMain DishesPastaRecipes with MilkTo FreezeWeekday Recipes
Ингредиенты
- 3/4 lb (340 g) macaroni
- 1 lb (450 g) lean ground beef
- 3 tbsp (45 ml) vegetable oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp (45 ml) tomato paste
- 1 tsp thyme leaves
- 1/4 tsp red pepper flakes
- 1 can (19 oz/540 ml) diced tomatoes
- 1/2 cup (125 ml) beef broth
- 3 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 2 cups (500 ml) milk
- 2 cups (200 g) sharp cheddar cheese, grated
- 2 cups (200 g) mozzarella cheese, grated
- 1 tbsp (15 ml) Dijon mustard
Инструкция
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a pot of salted boiling water, cook the pasta until very al dente. Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large ovenproof skillet over high heat, cook the meat in 2 tbsp (30 ml) of the oil for 8 minutes, breaking it up with a wooden spoon, until nicely browned. Season with salt and pepper. Set aside in a bowl.
- In the same skillet over medium-high heat, soften the onion and garlic in the remaining oil. Add the tomato paste, thyme and red pepper flakes. Cook for 1 minute while stirring. Add the tomatoes, broth and meat. Mix well and continue to cook until the liquid has evaporated.
- Add the macaroni to the skillet and mix well to coat with the meat sauce. Over medium heat, continue to cook until the sauce thickens slightly, about 2 to 3 minutes. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning. Remove from the heat.
