Saturday, December 25, 2010

Mac, Cheese and Beef

Here is a great recipe that is large enough to share with your congregation or to have extra in the freezer. This recipe can be cut in half or multiplied with no problems!

Sauce Ingredients
6 TBSP unsalted butter
14 TBSP whole wheat flour
4 1/2 cups milk
6 cups grated cheese...I like Cabot's Cheddar Cheese and Jalapeno Jack (4 to 2 ratio)
3/4 Tsp Real Salt
1 Tsp chili powder
2 Dashes of Red Pepper
2 TBSP dried red sweet peppers

Beef Ingredients
2 Pounds Ground Beef
1/2 onion...diced
3 TBSP dried green peppers
1/2 TBSP dried minced garlic
1/8 TSP Real Salt

5 cups spiral pasta, not cooked

1. Prehead oven to 350
2. Prepare 1 9 x 13 pan and 1 9x9 pan with butter on bottoms and sides
3. Brown ground beef and next 4 ingredients
4. Make Sauce:
A. Melt butter in a heavy saucepan over medium heat. Add most of the flour, but if it gets too thick, start to add some milk...alternating with the flour. Add remaining milk slowly, whisking continuously, until thick. Cook about 10 minutes and then remove from heat.
B. Add cheese, salt, and remaining ingredients for the sauce. Stir until cheese melts.
5. To prepare pasta according to directions; cook pasta 2 minutes less than package directions. Rinse pasta in cold water and drain well.
6. Combine pasta, beef and sauce in a large bowl.
7. Transfer most to a 9x13 and the rest to the 9x9. Sprinkle with a little more cheese and chili powder.
8. Bake, uncovered, 30 minutes or until heated through. Let stand 5 minutes before serving.

Feel free to add vegtables with the beef and pasta. If you are going to freeze the 9x9, don't cook it, just stick it in the freezer once it is assembled.

Enjoy this hearty meal!