Make a substantial and impressive supper by combining pasta and ground beef.

There are times when the traditional dish of macaroni and cheese, which is known for its richness and creaminess, may be low in nutrients. Both of these qualities are known to be associated with the food. On the other hand, it is a food that is known for being a comfort food. Fortunately, this is not the case with the recipe that is going to be offered in the paragraphs that follow!

A combination of lean mince beef, tomatoes, and veggies are used in the preparation of this delectable casserole recipe. The noodles are topped with a gooey cheddar cheese sauce, and the other ingredients include tomatoes. The dish also includes vegetables, which is an extra characteristic of the cuisine. Using this method is the ideal technique to use it when it comes to adding a significant amount of taste to the conventional dish while also adding a little amount of nutrients.

This recipe is intriguing for a number of reasons, one of which is that it incorporates cayenne pepper, which imparts a flavor that is slightly spicy. This is another thing that makes this recipe interesting. For the purpose of catering to the preferences of your family, you are free to add as much or as little as you see fit. You are able to accommodate their preferences as a result of this. It is possible that you might attempt substituting paprika with sweet or smoked paprika in order to enhance the rich sauce’s flavor and give it a more complex flavor profile. In the event that even a small amount of paprika is too spicy for your palate, this is a very important step to do.

SOUTHERN GROUND BEEF MAC AND CHEESE

Ingredients

1. The elbow macaroni, eight ounces
2. The olive oil, divided into two tablespoons
3. 1 pound of ground beef that is lean
4. One onion, chopped very finely
5. A one green bell pepper, chopped very coarsely
6. 2 cloves of garlic, chopped up
7. One milligram of cayenne pepper
8. One can of crushed tomatoes, 15 ounces in size
9. Butter, two tablespoons’ size
10. Two tablespoons of flour
11. One cup of natural milk
12. Half a cup and a half of shredded cheddar cheese, split
13. To taste, including salt and pepper

Direction

1. The oven should be preheated to 350 degrees Fahrenheit.
2. Prepare the macaroni in accordance with the instructions provided on the package.
3. Drain, then set aside for later use.
4. In a skillet, bring around half of the olive oil to a high temperature. Incorporate the beef along with a dash of salt. Cook until the surface of each side is browned. The beef should be removed from the skillet, and the fat should be drained off.
5. Add the second tablespoon of oil to the pan and stir it around. In addition to the onion and pepper, season the dish with a little bit of salt. Approximately five minutes of cooking time, during which time the food should be tender and slightly browned.
6. About one minute after adding the garlic and cayenne pepper, continue to heat until the aroma is just beginning to emerge. After adding the tomatoes and the beef that was set aside, toss everything together. Cook for approximately five more minutes, or until the majority of the liquid has evaporated. Put aside for later.
7. The butter should be melted in a saucepan that is set over medium heat. Add the flour, then whisk it thoroughly to mix the ingredients. It should take around one to two minutes to reach a paste-like consistency.
8. While whisking constantly, gradually add the milk by the quarter cupful until a thick sauce is formed. Take the sauce off the heat, season it with salt and pepper, and then mix in two cups of cheese. Season with salt and pepper.
9. The macaroni that has been drained should be combined with the cheese mixture in a large bowl. Mix the beef mixture with the pasta by folding it in.
10. Place the mixture in a baking dish that is 9 inches by 13 inches and buttered. Place the remaining cheese on top, and bake for approximately twenty minutes, or until the cheese is bubbling and browned.