Macaroni and Beef Casserole

cooking.nytimes.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 quarts water

Salt to taste

1 ½ cups elbow macaroni

1 tablespoon olive oil

1 cup chopped onions

¼ cup chopped celery

¼ cup chopped green pepper

2 teaspoons finely chopped garlic

1 pound lean ground beef chuck or round steak

Freshly ground pepper to taste

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

2 tablespoons chopped fresh basil or Italian parsley

½ cup canned crushed tomatoes

2 tablespoons butter

2 tablespoons flour

2 cups milk

2 cups cubed or shredded Cheddar cheese

Cayenne pepper to taste

¼ teaspoon freshly grated nutmeg

2 tablespoons grated Parmesan cheese

Directions at cooking.nytimes.com

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