[CnD] Beefy Macaroni Casserole

Courtney Fulghum Smith cmfulghum at gmail.com
Tue Aug 30 02:15:18 CEST 2016

Beefy Macaroni Casserole


4 tablespoons unsalted butter (1/2 stick)
2 medium red bell peppers, cored, seeded, and cut into medium dice
1 medium yellow onion, medium dice
2 medium garlic cloves, finely chopped
1 tablespoon kosher salt, plus more as needed
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons tomato pasteo
1 pound lean ground beef
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1 (15-ounce) can crushed tomatoes (with juices)
1 cup low-sodium chicken broth or stock
3 cups shredded sharp cheddar cheese (about 8 ounces)

Bring a large pot of heavily salted water to a boil over high heat. Heat
the oven to 400°F and arrange a rack in the middle. Meanwhile, melt the
butter over medium heat in a large saucepan or Dutch oven. Add the bell
peppers, onion, garlic, measured salt, oregano, paprika, and measured
pepper and cook, stirring occasionally, until the vegetables are softened
but not browned, about 7 to 10 minutes. Add the tomato paste, stir to
combine, and cook until the raw flavor has cooked out, about 1 minute. Add
the ground beef, season with salt and pepper, and cook, breaking the meat
into smaller pieces with a wooden spoon, until it’s just cooked through and
no longer pink, about 5 minutes. Meanwhile, add the pasta to the boiling
pot of water and cook until still chewy and underdone, usually 1 or 2
minutes less than the package directions suggest (the pasta will finish
cooking in the oven). Drain and rinse with cold water until no longer
steaming; set aside. Add the flour to the beef mixture and cook, stirring
occasionally, until the raw taste has cooked out of the flour, about 2
minutes. Add the milk, tomatoes and their juices, and broth or stock, stir
to combine, and bring to a simmer. Add the cooked pasta and 1 1/2 cups of
the cheese and stir to combine. Continue cooking, stirring occasionally,
until the pasta is heated through and steaming, about 1 minute. Taste and
season with salt and pepper as needed. Transfer to a 5-quart baking dish,
sprinkle with the remaining 1 1/2 cups of cheese, and bake until bubbling
and lightly browned on top, about 25 to 30 minutes. Transfer to a wire rack
and let cool for 5 minutes before serving.

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