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Add a photoThere are a few things I love about this recipe: It's is how easy it is to make, without fancy ingredients. It's a one-pan dinner (makes for less cleanup) and-- it's comforting and delicious. The big bonus...you made it yourself without any scary ingredients from a box! This tastes even better the next day, and makes a perfect reheatable lunchbox item for the office. Recipe slightly adapted from "The Daring Gourmet".
Ingredientes
- 1 pound ground beef
- 1 tablespoon avocado oil (you can substitute olive or vegetable oil)
- 1 small onion, finely chopped
- 3 tablespoons tomato paste
- 1 Tbsp Worcestershire Sauce
- 1½ teaspoons sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoon all-purpose flour
- 2 cups whole milk
- 1¾ cup natural, non-MSG beef broth
- 2 cups dried elbow macaroni pasta (can substitute whole wheat if desired)
- 2 cups shredded Cheddar cheese (Medium or Sharp, your choice)
Direcciones
- Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains.
- Add the onions and cook until softened, about 5 minutes.
- Stir in the tomato paste, Worcestershire sauce, seasonings and flour.
- Pour in the milk and broth and stir.
- Stir in the macaroni.
- Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. (For al dente check after 9 minutes.)
- Stir in the Cheddar cheese until melted.
- Serve immediately garnished with some chopped fresh parsley if desired.
- Reheats well.
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