Beefaroni

INGREDIENTS

Beefaroni

• 1 lb. ground beef
• Salt/Pepper
• ½ cup yellow onion, diced
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoon flour
• 1 tablespoon tomato paste
• 2 cups cheddar cheese
• ½ lb. macaroni, equal to 2 cups

Sauce

• 1 ½ cups beef broth
• 8 oz. tomato sauce
• ½ cup half and half
• 1 teaspoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon ketchup
• ½ beef bouillon cube, see notes
• ¾ teaspoon EACH: Dried oregano, basil, parsley

DIRECTIONS

1. Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
2. Season the ground beef with salt/pepper. Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble for 3 minutes, then add the onions. Sauté until the beef is cooked through, 5-6 minutes. Drain grease and set aside on a plate.
3. Begin boiling a pot of water for the pasta. Add ½ tablespoon salt once a boil is reached.
4. Meanwhile, melt the butter in the same skillet over medium heat. Add the garlic, flour, and tomato paste and stir to combine. Cook for 1-2 minutes.
5. Add the sauce mixture (from step 1) in small splashes, stirring continuously. Do this slowly to ensure the roux doesn’t break and that the sauce remains thick.
6. Bring the sauce to a boil, then reduce to a simmer. Simmer, uncovered, while you boil the pasta to al dente, stirring occasionally as it cooks. Drain once cooked.
7. Gradually sprinkle the cheese into the sauce, stirring continuously. (Optional: save some to melt on top at the end.)
8. Add the ground beef/onions back to the sauce and stir to combine. Stir in the macaroni.
9. If desired, sprinkle with remaining cheese and close the lid to allow it to melt. Serve!