INGREDIENTS
1 tablespoon vegetable oil (didn’t use)
1 pound ground beef
1/2 green bell pepper, diced
1 small onion, diced
1 tablespoon garlic, minced
2 tablespoons tomato paste (1 can fire-roasted diced tomatoes salsa style)
1/2 teaspoon salt (omitted)
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 teaspoon Penzeys Sunny Paris
1 + 1/2 cups milk
1 cup beef broth or water (Better Than Bouillon Sautéed Onion or Roasted Garlic)
2 cups elbow macaroni pasta, uncooked
1 cup cheddar cheese, shredded (Colby-jack)
fresh parsley, chopped (optional, for serving)
1 tablespoon vegetable oil (didn’t use)
1 pound ground beef
1/2 green bell pepper, diced
1 small onion, diced
1 tablespoon garlic, minced
2 tablespoons tomato paste (1 can fire-roasted diced tomatoes salsa style)
1/2 teaspoon salt (omitted)
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 teaspoon Penzeys Sunny Paris
1 + 1/2 cups milk
1 cup beef broth or water (Better Than Bouillon Sautéed Onion or Roasted Garlic)
2 cups elbow macaroni pasta, uncooked
1 cup cheddar cheese, shredded (Colby-jack)
fresh parsley, chopped (optional, for serving)
DIRECTIONS
1. Heat oil in a large skillet over medium-high heat until the oil is sizzling hot, about 1 minute. Add ground beef and cook until browned on all sides, about 6-8 minutes. Break up beef into small pieces to help even browning. Drain off fat.
2. Add onion, green pepper, and garlic and sauté until tender, about 2 minutes.
3. Add tomato paste (diced tomatoes) and mix until well incorporated and season with salt, pepper and paprika.
4. Add milk, beef broth (onion or garlic broth), and uncooked macaroni. Stir well and bring to a boil. Cover the lid and simmer over medium heat for 8-10 minutes until the pasta is tender. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pan
5. Add cheese and stir until melted and well combined. Sprinkle parsley on top and serve immediately.
1. Heat oil in a large skillet over medium-high heat until the oil is sizzling hot, about 1 minute. Add ground beef and cook until browned on all sides, about 6-8 minutes. Break up beef into small pieces to help even browning. Drain off fat.
2. Add onion, green pepper, and garlic and sauté until tender, about 2 minutes.
3. Add tomato paste (diced tomatoes) and mix until well incorporated and season with salt, pepper and paprika.
4. Add milk, beef broth (onion or garlic broth), and uncooked macaroni. Stir well and bring to a boil. Cover the lid and simmer over medium heat for 8-10 minutes until the pasta is tender. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pan
5. Add cheese and stir until melted and well combined. Sprinkle parsley on top and serve immediately.
Original recipe (in black)and picture from aheadofthyme.com
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