Beef Macaroni and Cheese
1 stick of butter
A few tablespoons of Wondra gravy flour
Dash of nutmeg
A couple of dashes of Tabasco
1/2 cup of grated Parmesan cheese
8 ounce bag of shredded Swiss and Gruyere cheese
8 ounce bag of shredded mixed cheddar cheese
6 ounces chopped Velveeta cheese (the kind that comes in a block)
14 ounce can of fire roasted diced tomatoes
12 ounce can of vitamin D evaporated milk
1 – 1 1/3 cups buttermilk
1 lb ground beef
1 small red onion, chopped small
1 pound bag of Gemelli pasta
Salt and pepper to taste
I have never written this down, so bear with me.
First I sauté the pound of ground beef in a nonstick pan with the red onion. Salt and pepper to taste. Because I am using a nonstick pan I don’t grease it. Remove from heat.
In another pan I make my cheese sauce. It starts with a roux which is butter and flour. I just eyeball the flower and I use Wondra which is a great flower to use for things like this and gravies because it’s very fine. So I say a few tablespoons, it’s either that or a few dashes.
After the flour and butter have kind of cooked together, I had a dash of nutmeg and a few dashes of Tabasco sauce. Then I add the buttermilk.
I incorporate everything together whisking constantly and then I add the can of milk. Next I add the Swiss and Gruyere mix, whisking constantly until it’s incorporated. After that I add the cheddar and then I stir in the Velveeta chunks. As everything comes together you may have to add a little more milk. It just depends.
After it’s creamy and smooth I add the can of tomatoes which I do not drain. I then let the cheese sauce kind of meld together and I keep on stirring it. When I think it’s the proper consistency I turn it off and put a lid on it.
In a big Dutch oven I cook the pasta as per the package instructions and then drain. First I put the pasta back into the Dutch oven. Then I stir in the ground beef mixture. Then I slowly incorporate the cheese sauce until everything‘s together.
I always make a little more sauce than I am expecting but you just let your pasta sit for a few minutes with the lid on in the Dutch oven and the heat off on the stove and a lot of the moisture from the cheese sauce will be absorbed.
Serve with a salad and it’s magically delicious.
Thanks for stopping by.