Bake for 20 minutes or until the top is golden brown and the edges of the casserole are bubbling. Carefully pour the cheese sauce on the top. Add the meat mixture on top in an even layer. Stir in the nutmeg, cayenne and the other 1/2 teaspoon of salt.Īssemble the casserole by spooning the macaroni into the baking dish. Turn off the heat and stir in the cheddar cheese until all of it has melted. Turn up the heat to medium-high and keep stirring until the sauce comes to a boil and begins to thicken. If the flour becomes lumpy keep whisking until the lumps disappear. Add the milk a little at a time, whisking after each addition until the liquid is incorporated. Stirring constantly, cook for 2-3 minutes until the raw taste is cooked out of the flour. In a 2-quart medium saucepan over medium heat, add the oil or butter and the flour and whisk until smooth. Add the oregano, basil, tomatoes and half the salt. Drain any extra fat remaining in the pan. Add the beef, stirring to break it up and cook until no longer pink and any excess moisture has evaporated. Cook until the vegetables are soft, about 5 minutes. In a skillet, heat 1 tablespoon of oil or butter over medium heat. Drain the pasta in a colander and rinse well with cold water. Cook the pasta in boiling salted water until al dente. I used an 8- x 11.5-inch Pyrex dish and it was full to the top. Grease a 2- to 2 1/2-quart baking dish with non-stick cooking spray. This recipe can be made healthier by using whole grain pasta, skim milk, 2% cheddar cheese and low fat ground beef or a lean ground turkey.ģ tablespoons olive oil or butter, dividedġ (14.5 ounce) can diced tomatoes, drainedĨ ounces extra sharp cheddar cheese, grated It takes a bit of time to put together but the results are cheesy goodness at its best especially if you use extra sharp cheddar cheese. The casserole is basically a hearty macaroni and cheese. I still had to sift through lots of entries but I eventually found this in a cookbook I have had for years but rarely use, Craig Claiborne’s The New New York Times Cookbook. Macaroni and Beef is one of the top dishes you’ll find on that list. They index the books which then makes your library searchable. There are a good number of Southern dishes that are considered to be comfort foods. Grease a 13 x 9-inch casserole dish (or larger). Add in the cooked macaroni pasta mix to combine. Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese. For those of you not familiar with this website, it is a place to catalog all of your cookbooks. Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using) simmer for 30-40 minutes, stirring occasionally. My last hope was going to Eat Your Books which I joined two years ago. After wading through countless listings for (of course) chili, tamale pie and spaghetti, I was just about ready to give up. I must have looked at a dozen online sites trying to find inspiration. I usually buy it with the intention of making burgers or chili and then when I change my mind I have to scramble to come up with something else. I always struggle with what to do with ground beef.
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