Macaroni and Beef Casserole
2 cups bend macaroni
1 tablespoon olive oil
1 crater chopped onions
crater chopped celery
crater chopped immature pepper
2 teaspoons finely chopped garlic
1 bruise belligerent turkey or beef
Freshly belligerent peppers to taste
1 tablespoon chopped uninformed oregano (or 1 teaspoon dried)
2 tablespoons chopped uninformed basil or Italian parsley
1 crater canned dejected tomatoes
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups cubed or shredded cheddar cheese
Cayenne peppers to taste
teaspoon creatively grated nutmeg
2 tablespoons grated Parmesan cheese
Bring 2 quarts H2O with salt to a boil. Add a macaroni; stir and cook until tender, about 5 minutes. Do not overcook. Drain and rinse underneath cold water.
In a skillet, feverishness a oil and supplement a onions, celery, immature peppers and garlic. Cook, stirring, until wilted. Add a meat, salt and pepper. Cook, stirring, until a beef loses a red color. Add a oregano, basil and tomatoes. Cook, stirring, for 5 minutes. Add a baked macaroni. Blend good and set aside. Keep warm.
Meanwhile, warp a butter in a saucepan and stir in a flour with a handle drive until well-blended. Add a milk, stirring rapidly, and move to a simmer. Cook, stirring, for about 5 minutes.
Remove a salsa from a feverishness and stir in a cheddar cheese, cayenne, nutmeg and some-more salt and peppers to taste. Stir until a cheese melts.
Heat broiler. Spoon a macaroni reduction into a baking dish; we used a 9- by 13-inch potion stew dish. Pour a cheese salsa uniformly over a macaroni mixture. Sprinkle with Parmesan cheese and place underneath a appliance until reduction is hot, effervescent and easily browned.
Serves 6 to 8.
Source: Adapted from a New York Times