Cheesy Beef Pasta (Print Version)
# Ingredients:
→ Proteins
01 -
1 pound of ground beef
→ Aromatics
02 -
Half a cup of diced onion
03 -
Half a cup of diced bell peppers
04 -
2 minced garlic cloves
→ Liquids
05 -
2 cups of beef stock
06 -
1 can (8 ounces) of tomato sauce
07 -
Half a cup of heavy cream
→ Dry Ingredients
08 -
1 teaspoon of salt
09 -
1 teaspoon of onion powder
10 -
1 teaspoon of garlic powder
11 -
1/4 teaspoon of black pepper
12 -
2 tablespoons of plain flour
13 -
1 teaspoon of dried oregano
14 -
1/2 teaspoon of dried basil
15 -
8 ounces of uncooked pasta (farfalle works great)
→ Cheese
16 -
1.5 cups of shredded cheddar
17 -
4 ounces of Velveeta, cut into cubes
# Instructions:
01 -
Grab a big skillet that has a lid, and heat it over medium to high heat. Brown the ground beef, then take it out of the pan but leave two tablespoons of fat behind.
02 -
Toss the diced onions and bell peppers into the pan and cook them for roughly 5 minutes. Stir often until they soften. Add crushed garlic and mix for another 30 seconds or so, just until it smells amazing.
03 -
Sprinkle the flour evenly over the cooked veggies while stirring nonstop for around a minute. This helps it thicken later.
04 -
Pour in the beef stock slowly while stirring all the time. Let it come to a boil once it’s mixed well.
05 -
Add in the tomato sauce along with the dried oregano, basil, onion powder, garlic powder, salt, and pepper. Stir everything together until it’s all combined.
06 -
Add your chosen pasta to the skillet, making sure the noodles are under the liquid. Cover it with a lid and let it cook for 12 to 15 minutes. Stir it a couple of times, and add extra beef stock if the liquid starts to run low.
07 -
Once your pasta is soft, mix in the heavy cream, shredded cheddar, and cubes of Velveeta. Keep stirring until the cheeses melt into a creamy sauce.
08 -
Put the cooked beef back in with the cheesy pasta and mix. Let it cook for 2 minutes so it warms up properly.
09 -
Scoop into bowls or plates and enjoy it warm, all from just one pan.
# Notes:
01 -
This homemade take on a classic comfort-food favorite skips the preservatives but still keeps that creamy, hearty flavor you love.
02 -
Store leftovers in the fridge for up to three days. When warming it up, use a little bit of milk to bring back the creamy texture.