Sunday, May 28, 2006

Tex-Mex Mac-N-Cheddar

From Rachael Ray: 365 No Repeats

Coarse salt
1 lb elbow macaroni or cavatappi (corkscrew pasta)
1 Tbsp extra virgin olive oil-EVOO-(once around the pan)
1 lb ground sirloin
1 red or yellow bell pepper, cored, seeded and cut into thin strips
2 Tbsp unsalted butter
1 small onion, finely chopped
3 Tbsp all-purpose flour
1/2 tsp cayenne pepper
1 tsp paprika
3 C whole milk
1 C chicken stock or broth
3 C grated sharp white Cheddar
1 Tbsp Dijon mustard

Preheat a medium nonstick skillet over medium-high heat. Add a drizzle of EVOO and the beef. Brown the meat, breaking it up with a wooden spoon. Add the peppers and cook together 5 minutes, seasoning with salt and pepper to taste.

Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 8 minutes or until the pasta is cooked al dente. Drain well and return to the pot.

While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the EVOO and heat with the butter until it melts. Add the onions and cook for 3-5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3-5 minutes. Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over pasta and toss with beef to combine.

1 comment:

Helen said...

Hi, we're working our way through 365 : No Repeats by Rachael Ray and had this on day 6. I think it was one of the worst recipes we've done out of her book so far (we're only up to Day 11). Bland and salty. See
oneyearproject.com
for our full review!