Beefy Mac and Cheese (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
kosher salt |
8 ounces medium pasta shells |
3 tablespoons unsalted butter |
1 small onion, chopped |
1 tablespoon tomato paste |
1 tablespoon chili powder |
8 ounces ground beef |
2 tablespoons all-purpose flour |
1 cup low-fat (1 percent) milk |
2 1/2 cups shredded mexican cheese blend (about 8 ounces) |
2 tablespoons breadcrumbs (preferably panko) |
2 scallions, thinly sliced |
Directions:
1. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.
2. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 teaspoon salt. Spread the mixture in a 3-quart baking dish. Preheat the broiler.
3. Melt the remaining 2 tablespoons butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts. Spread over the beef mixture.
4. Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden. Top with the scallions.
5. Per serving: Calories 672; Fat 35 g (Saturated 20 g); Cholesterol 122 mg; Sodium 1,179 mg; Carbohydrate 54 g; Fiber 3 g; Protein 37 g
6. Photograph by Christopher Testani
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