• Pound O' Flesh - 06

    From Dave Drum@1:3634/12 to All on Fri Jan 20 17:31:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chilli Mac & Cheese
    Categories: Beef, Vegetables, Cheese, Dairy, Chilies
    Yield: 7 servings

    MMMMM---------------------------CHILLI--------------------------------
    2 c Uncooked elbow pasta
    1 tb Vegetable oil
    1 Yellow onion; diced
    2 Tomatoes, diced
    +=OR=+
    15 oz Can whole tomatoes; drained,
    - diced)
    1 lb Ground beef
    1 ts Fresh ground black pepper
    1 tb Chilli spice mix
    1 tb Kosher salt
    2 tb Unsalted butter
    2 tb All-purpose flour
    2 c Whole milk
    12 oz Shredded cheese
    1 tb Yellow mustard

    MMMMM------------------------BREADCRUMBS-----------------------------
    2 tb Unsalted butter
    1/2 ts Chilli spice mix
    1/4 ts Kosher salt
    1/2 c Breadcrumbs

    Set the oven @ 400ºF/205ºC.

    COOK THE PASTA: Bring a large pot of salted water to a
    boil, and cook the pasta until al dente. Drain, rinse
    with cold water, and set aside.

    MAKE THE CHILLI: Heat the oil in a large (12-inch)
    oven-safe skillet over medium heat. Add the onions and
    cook until softened, 2 to 3 minutes. Add the tomatoes
    and cook until they have broken down slightly and some
    of the liquid has evaporated, 3 to 5 minutes more.

    Add the ground beef, black pepper, 1 tablespoon chilli
    spice, and 1 tablespoon salt to the onion-tomato
    mixture. Cook, breaking up the ground beef with a wooden
    spoon, until brown and fully cooked, 5 to 8 minutes.
    Remove from heat.

    MAKE THE CHEESE SAUCE: Melt 2 tablespoons of butter in a
    saucepan over medium heat. Add the flour and cook,
    stirring occasionally, until bubbly and slightly golden,
    1 to 2 minutes.

    Slowly whisk the milk into the butter-flour mixture. At
    first, the mixture will seize up and look crumbly, but
    will smooth out as you keep adding milk and whisking.

    Once all the milk is added, bring to a simmer. Whisk
    frequently and scrape along the bottom of the pan, so it
    doesn't burn.

    Cook until the sauce has thickened slightly and seems
    creamy, 10 to 15 minutes. Remove from the heat, and add
    the shredded cheese and mustard. Stir until the cheese
    has melted. Taste and add salt and pepper as needed.

    ASSEMBLE THE MAC & CHEESE: Combine the cooked pasta,
    chilli mixture, and cheese sauce - you can do this in
    your skillet if it's big enough, otherwise use a large
    bowl. Mix until evenly combine, then transfer back to
    the skillet used to cook the chilli. (Or transfer to a
    baking dish if your skillet isn't big enough.)

    TOP WITH TOASTED BREADCRUMBS: Melt the 2 tablespoons of
    butter and mix with the breadcrumbs, 1/2 teaspoon chilli
    spice, and 1/4 teaspoon salt. Sprinkle evenly over top
    the chilli mac and cheese.

    BAKE THE MAC AND CHEESE: Place the chilli mac and cheese
    in the oven and bake until golden on top and the cheese
    sauce is bubbling, about 20 minutes.

    Leftovers can be kept refrigerated for about a week.
    Reheat individual portions in the microwave, or larger
    amounts in a low oven. Leftovers can also be frozen in
    individual portions for up to 3 months; reheat in the
    microwave or in a low oven.

    Makes: 6 to 8 servings

    By: Aaron Hutcherson

    RECIPE FROM: https://www.simplyrecipes.com

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