From a food editor: Macaroni and Beef Casserole is a discerning and tasty approach to get cooking on a table


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

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