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.