https://www.copymethat.com/r/AsjvCcLjB/beefaroni/
134302408
OHWdurl
AsjvCcLjB
2024-05-19 05:38:20
Beefaroni
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Servings: 6
Servings: 6
Ingredients
- 1 lb. ground beef
- Salt/Pepper
- ½ cup yellow onion, diced
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoon flour
- 1 tablespoon tomato paste
- 2 cups cheddar cheese
- ½ lb. macaroni, equal to 2 cups
- Sauce
- 1 ½ cups beef broth
- 8 oz. tomato sauce
- ½ cup half and half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- ½ beef bouillon cube, see notes
- ¾ teaspoon EACH: Dried oregano, basil, parsley
Steps
- Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
- Season the ground beef with salt/pepper. Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble for 3 minutes, then add the onions. Sauté until the beef is cooked through, 5 to 6 minutes. Drain grease and set aside on a plate.
- Begin boiling a pot of water for the pasta. Add ½ tablespoon salt once a boil is reached.
- Meanwhile, melt the butter in the same skillet over medium heat. Add the garlic, flour, and tomato paste and stir to combine. Cook for 1 to 2 minutes.
- Add the sauce mixture (from step 1) in small splashes, stirring continuously. Do this slowly to ensure the roux doesn’t break and that the sauce remains thick.
- Bring the sauce to a boil, then reduce to a simmer. Simmer, uncovered, while you boil the pasta to al dente, stirring occasionally as it cooks. Drain once cooked.
- Gradually sprinkle the cheese into the sauce, stirring continuously. (Optional: save some to melt on top at the end.)
- Add the ground beef/onions back to the sauce and stir to combine. Stir in the macaroni.
- If desired, sprinkle with remaining cheese and close the lid to allow it to melt. Serve!
Notes
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.