Prep: 15 minutes
Cook: 1h 10 minutes
Yield: 8 servings
Ingredients
1 half pounds hollow cavatappi pasta
Salt
1 tablespoon of Extra Virgin Olive Oil
12 ounces of chopped smoky bacon (12 slices)
1 1/2 pounds of ground beef sirloin
Coarse black pepper
1 finely chopped onion
1/2 cup of beef stock
3 tablespoons of Worcestershire sauce
6 tablespoons of butter
5 tablespoons of flour
3 cups of milk
4 cups of shredded yellow Cheddar
1/3 cup of organic ketchup, plus some for garnish
1/3 cup of yellow mustard, plus some for garnish
2 tablespoons of pickle relish, plus some for garnish
1 tablespoon of hot sauce
Toppings:
Chopped iceberg lettuce
Diced tomatoes
Chopped raw red or white onions
Bread and butter pickle chips
Directions
Firstly bring a large pot of water to a boil for the pasta. Then salt the water and cook the pasta shy of al dente, for 5-6 minutes.
Heat the Extra Virgin Olive Oil in a Dutch oven or deep skillet over medium-high heat while the water comes to a boil. Then add the bacon and crisp and then remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer. After that add the beef, brown and crumble, but leave a few larger pieces and season with salt and pepper. When the beef has caramelized, add the onions and cook to tender. After that add the stock and Worcestershire, then reduce the heat to low.
Next, in a sauce pot over medium to medium-high heat, melt the butter. Then whisk in the flour, and cook one minute. After that whisk in the milk and season with salt and pepper. Then thicken to coat the back of a spoon and stir in the cheese. Once the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce. Mix the pasta with the sauce and fold in the meat. Then place in a large casserole dish and cool and store for a make-ahead meal.
Preheat the oven to 375 degrees F to serve. After that bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, for 45-50 minutes.
No comments:
Post a Comment