Monday, February 15, 2010
Ultimate Beefy Mac n' Cheese.....
Thank you to everyone who participated in my poll. It seems that we are all looking for great comfort foods at this time. I couldn't agree more. This recipe is the epitome of "comfort." You can make it ahead and warm a day or two later. This dish also freezes very well. As always, I recommend making a double recipe, one for immediate use and one for later. Wrap first with cling wrap, then a layer of heavy duty foil. You can write on the foil with a sharpe pen, label the contents and date. Use within a couple of months.
1 lb. lean ground beef or ground turkey
1 medium onion, finely chopped
3 large cloves fresh garlic, minced, or 2 teaspoons granulated garlic powder
1 teaspoon salt
½ teaspoon pepper
1 6 oz. can tomato paste
3 cans water (measure in tomato paste cans)
1 batch béchamel sauce, recipe below
1 lb. shredded sharp cheddar cheese
1 16 oz. package whole wheat elbow macaroni (Barilla Plus is excellent)
1) Cook pasta according to package directions, drain, rinse and set aside. Prepare a large casserole baking dish with cooking spray. Preheat oven to 350’.
2) In large skillet over medium high heat, cook ground meet until cooked through. Drain. Add onion, garlic, salt and pepper. Cook about 10 minutes to soften onions. Add tomato paste, mix well over heat. Cook 2-3 minutes, stirring often.
3) Add water and reduce heat to low, simmer while you’re making white sauce. Stir often.
4) In same you used for pasta, make béchamel sauce. (recipe below) Once sauce is complete, add ½ shredded cheese and stir until cheese is melted.
5) Add meat sauce and cooked pasta to pot with white sauce. Mix well. Pour into prepared baking dish and top with remaining cheese.
6) Bake for 20 minutes.
Be ready for a very, very happy family!
*To heat after refrigeration: Preheat oven to 350', poke holes in top with a fork, drizzle 1 cup of milk over, bake for 40-45 minutes.
**To heat after freezing: allow to defrost in refrigerator for 2 days. Oven to 350', poke holes in top with a fork, drizzle 1 cup of milk over. Bake 45-55 minutes or until bubbly.