![]() ![]() Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Season with the nutmeg and some salt and pepper to taste. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Gradually beat in the milk, then bring to the boil, still stirring. Add the flour and cook over a medium heat, stirring, for 1 minute. To make the white sauce, melt the butter in a saucepan. Drain well, transfer to a large bowl and leave to cool slightly. Take care not to overcook, as it will cook a little more in the oven. Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside. Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns.Īdd the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. This is important because it reduces the amount of other seasonings you’ll need.To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. For this recipe, I used a flavorful tomato sauce, like tomato basil. Add the liquids slowly to the roux will ensure the mixture gets thick without any lumps. If you decide to use fattier beef, you need to drain out the excess fat after it’s cooked. So I use lean beef to make this slightly healthier. I’ve made this dish with both lean ground beef and 85/15 beef and I see no difference. You want the shape and texture to hold up so it grabs onto the sauce. In fact, I find that the cheese makes the dish TOO rich. There are similar recipes out there that load up this type of recipe with cheese at the end, but the creamy tomato sauce really stands well on it’s own that it doesn’t need any cheese. Yup that’s right – no cheese in this recipe at all. The cooked pasta and beef are added and then stirred into the sauce. The mixture is then brought to a boil to reduce for about 6 minutes.įinally, half and half is added and stirred into the mixture. This is done slowly to ensure no lumps form. Then, beef broth and tomato sauce is slowly whisked into the roux. It’s then cooked for about 1 minute to cook off the flour taste. The rouxĪfter the veggies are cooked, the roux is made to help thicken up the sauce. Minced garlic and Italian seasoning are then added to cook for 30 seconds. The onions are then added to the hot skillet, along with olive oil, to soften them up a bit. Once the beef is cooked, it’s removed from the skillet and set aside for the final step. This is the first step because it helps lay a base beef flavor in the skillet. While the pasta is cooking, let’s make the sauce. But be careful not to season the sauce and beef too much until after the pasta is added. The salted water helps season the pasta from the inside out. To start of the recipe, cook the pasta is salted water until al dente. See? Quick meals don’t have to be boring! This makes it a great candidate for a weeknight meal. The great part of this dish (aside from it’s taste) is that it is ready in under 30 minutes. Here is my Creamy Tomato Macaroni Beef! Making this meal And if you have picky kids at home, (like I do), then this will sure be the dish that wins them over. This Creamy Tomato Macaroni Beef is savory, hearty, creamy and, without a doubt, will make your tummy happy. It’s similar to the Hamburger Helper dish you may have had as a kid, but obviously a little heathier since the ingredients aren’t as processed. Today’s recipe is for a meal that we’ve been loving at home lately. It’s a perfect meal for weeknight dinners! Creamy Tomato Macaroni Beef – Jumbo elbow macaroni and beef is tossed with a creamy tomato sauce. ![]()
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