Macaroni and Ground Sirloin Beef Casserole
Description
Colder weather will soon be here and so will the need be for warm, satisfying comfort food. This dish can be prepared as directed or turned into a wonderful chili mac.
Ingredients
1 lb. elbow macaroni or with macaroni with lines
salt and black pepper
2 T. extra-virgin olive oil
1 large onion, finely chopped
1 rib celery with leafy tops, finely chopped
1 green bell pepper, seeded and finely chopped
4 cloves garlic, chopped, minced or grated
1 ¼ lb. 80% ground sirloin
1 T. Worcestershire sauce
1 T. dried oregano, lightly crushed
small handful of fresh parsley or basil, chopped
14 oz. good quality can crushed tomatoes
Sauce:
3 T. butter
3 T. flour
2 ½ c. milk
¼ t. white pepper for a mild sauce or cayenne pepper for not so mild
¼ t. freshly grated nutmeg
2 ½ c. shredded easy-melting Cheddar cheese
½ c. grated Parmigiano-Reggiano cheese
Directions
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Heat a large pot of well salted water to boil; add macaroni; cook 5 minutes; cold shock; drain pasta.
While pasta is cooking , heat a deep skillet over medium-high heat with olive oil, 2 turns of the pan; add onion, celery and green pepper; season with salt and black pepper; soften a few minutes; add garlic; stir 1 more minute. Add beef; crumble; cook until meat loses its pink color; add Worcestershire sauce, oregano and parsley or basil; add tomatoes; simmer. Season with salt and pepper.
Turn on broiler with rack in center of oven.
Sauce:
In a sauce pot or another skillet, melt butter over medium to medium-high heat; whisk in flour to combine; whisk in milk; season with white or cayenne pepper, nutmeg and salt; thicken until the back of a spoon coats. Stir in shredded Cheddar cheese to melt; remove from heat.
Fill a large casserole dish with pasta mixed and stirred with the meat and sauce; top casserole evenly with cheese sauce, settling it evenly with a spoon or spatula; top with grated Parmigiano-Reggiano cheese.
Brown casserole to golden, 3-4 minutes.
Serve.
6-8 servings.
* Variation: To make it into Chili Mac, omit the basil and add cilantro; omit the cayenne and add 2 T. chili powder and 2 t. cumin to the beef when adding the oregano. Swap out the Cheddar cheese with a mix of Cheddar and Pepper Jack cheeses.