Post by JCON on Jan 25, 2020 23:22:40 GMT -6
Made this tonight and Red loved it!!! Creamy cheesy, deliciousness!!! Here it is:
Ingredients
1 package (16 ounces) penne pasta
1 pound ground beef
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 cups 2% milk
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
3 teaspoons ground mustard
2 cans (14-1/2 ounces each) diced tomatoes, drained
4 green onions, chopped
3 cups shredded Colby-Monterey Jack cheese, divided
2/3 cup grated Parmesan cheese, divided
Directions
Cook pasta according to package directions; drain.
Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.
In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.
Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.
Health Tip: Cut saturated fat by almost half: Use lean ground beef and only 2 cups Jack cheese and make the roux with 2 tablespoons butter and ¼ cup flour. Then, whisk the remaining flour into the broth before adding it to the pan.
Nutrition Facts
1-1/2 cups: 616 calories, 29g fat (17g saturated fat), 98mg cholesterol, 727mg sodium, 56g carbohydrate (7g sugars, 3g fiber), 33g protein.
Ingredients
1 package (16 ounces) penne pasta
1 pound ground beef
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 cups 2% milk
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
3 teaspoons ground mustard
2 cans (14-1/2 ounces each) diced tomatoes, drained
4 green onions, chopped
3 cups shredded Colby-Monterey Jack cheese, divided
2/3 cup grated Parmesan cheese, divided
Directions
Cook pasta according to package directions; drain.
Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.
In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.
Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.
Health Tip: Cut saturated fat by almost half: Use lean ground beef and only 2 cups Jack cheese and make the roux with 2 tablespoons butter and ¼ cup flour. Then, whisk the remaining flour into the broth before adding it to the pan.
Nutrition Facts
1-1/2 cups: 616 calories, 29g fat (17g saturated fat), 98mg cholesterol, 727mg sodium, 56g carbohydrate (7g sugars, 3g fiber), 33g protein.
