Here is what you’ll need:
- 1 (8-ounce) package of small elbow macaroni
- Olive oil/cooking spray (whatever floats your boat. I use both)
- 1 cup chopped onion
- 1 cup shredded carrot
- 2 garlic cloves, minced
- 1 pound lean ground beef (or sirloin if you’re up for it)
- 1 cup tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup (fat-free) milk
- 2 tablespoons all-purpose flour
- A dash of nutmeg
- A pinch or two of spices of your choosing. I recommend a little of oregano, cumin, and chili powder for an extra kick
- 2 cups extra sharp cheddar cheese
Preheat the over to 350 degrees.
Cook pasta according to the package directions (about 8 minutes). Lightly coat pasta with cooking spray.
In a really deep skillet or a dutch oven (if you’re lucky enough to own one *sigh*) throw in the onion and carrot and cook over medium heat for a few minutes until the onion looks clear.
Add garlic and saute for another minute or so. Throw in the ground beef and cook for 5 minutes or until browned, making sure you break it up nice and small (think Taco meat).
Add tomato sauce, salt and pepper. Cook for a couple more minutes or until most of the liquid evaporates.
Add pasta to beef mixture and spoon the whole thing into an 11 x 7-inch baking pan (or 13 x 9 because I always end up over-measuring) coated with cooking spray.
Now pour the milk into a medium saucepan over medium heat, adding flour, nutmeg, salt, and whatever spices you settled on.
Cook for about 2 minutes, stirring constantly with a whisk. Add 1 and half cups cheese and stir until smooth. Pour the cheese mixture over pasta mixture. Top evenly with remaining 1/2 cup cheese and base at 350 degrees for 20 minutes.
Let it cool off for a minute or two before serving.
Scoop a few spoonfuls into a bowl.
Grab a fork, stick into food, then bring it over to your mouth.
Open wide and CHOMP!
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