What is not to love about Mac N Cheese? Add in some extra lean ground beef, some tasty seasonings, and best of all....everything goes into 1 pot. A quick and easy meal in one go. With this dish, I used a 3 1/2 quart dutch oven so you will want something at least that size.
Speaking of Dutch ovens....my dear husband recently gifted me with this Lodge pre seasoned dutch oven that I had been coveting. The lid is also a separate frying pan.
For this recipe you could include a 14 oz. well drained can of diced tomatoes which would be a lovely addition too.
1 lb. extra lean ground beef
1 large shallot, minced
1 large garlic clove, minced
1/4 cup chopped small red or green pepper
2 Tblsp. chili powder
1/2 tsp. garlic powder
salt and pepper to taste
2 Tblsp. tomato paste
2 cups stock - can easily use: chicken, beef, or vegetable stock whatever you have on hand
2 cups milk - we use Lactose free 2 %
1 pack of Tinkyada Brown Rice Elbow Pasta (340 grams)
1 1/2 cups aged cheddar cheese - we used 1/2 white, 1/2 orange cheddar
Heat up the dutch oven on low medium heat with the extra lean ground beef. (no need for added oil) Break apart the beef well with a spoon. Brown about 5 minutes, then add in the shallot, garlic, red or green pepper and continue to saute 8-10 min. Add in the seasonings, and tomato paste mixing well to incorporate, continue to saute for 5 minutes.
Add in the stock and milk, and pasta - mixing well. Cover with the lid cracked and turn down the heat to a low simmer, stirring occasionally. Cook for 12-14 min. until the pasta is cooked el dente. Add the cheddar cheeses mixing well, serve hot....will be even yummier with leftovers tomorrow.