Ingredients
2 cups elbow macaroni, cooked, cooled
1 lb ground beef
1 cup red onion, chopped
½ cup tomatoes, canned, diced, or crushed
¼ cup celery, chopped
¼ cup bell pepper, chopped
3 cloves garlic, minced
2 tbsp parsley, chopped
1 tbsp olive oil
1 tsp dried oregano
2 cups milk
2 cups cheddar cheese, grated
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 tbsp parmesan cheese, powdered or grated
¼ tsp ground nutmeg
⅛ tsp cayenne pepper
parsley, chopped
parmesan cheese, grated or powdered
Preparation
Pour olive oil onto the pan.
Saute the beef until it is fully caramelized.
Add red onion, celery, bell pepper, and garlic. Sauté all together until the onion and garlic are translucent.
Add parsley, oregano, tomatoes, and elbow macaroni.
Continue sautéing for 2 to 3 minutes.
Season with salt and black pepper. Adjust seasoning according to taste.
Melt the butter over medium heat. Add all-purpose flour. Whisk all together until a roux is formed.
Add the milk, whisking rapidly, and bring to a simmer. Continue simmering for roughly 15 minutes or until sauce has reduced slightly and there is no raw flour taste.
Add cheddar cheese, ground nutmeg, and cayenne pepper. Whisk until combined.
Preheat the oven to maximum temperature to broil.
Transfer beef macaroni to baking casserole. Pour the cheese sauce evenly on top. Add parmesan cheese.
Broil for 8 to 10 minutes until the cheese has melted and caramelized evenly.
Garnish with parmesan cheese and parsley. Enjoy!
