Filed under: Dinner, Main events, New Year's Resolution, Seasonal Recipes, Winter Recipes
Active time: 35 minutes
Total time: 1 hour 25 minutes
Ingredients
For the chili:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1/2 teaspoon chili powder
- 1/2 pound ground grass-fed beef
- Salt and pepper, to taste
For the macaroni and cheese:
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 1/2 cups grated sharp Cheddar cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/2 pound whole wheat pasta, such as shells or elbows
- 1 tablespoon olive oil
- Salt and pepper, to taste
Directions
For the chili:
- In a medium skillet, sauté onions in olive oil until translucent.
- Sprinkle with chili powder and stir.
- Add beef and cook over low heat until brown. Add salt and pepper, to taste. Set aside.
For the macaroni and cheese:
- Preheat over to 375°F. Grease an 8-by-8-inch baking pan with olive oil or butter; set aside.
- In a medium saucepan, heat milk over medium heat. Melt butter in a medium stockpot. When butter starts to bubble, stir in flour for 1 minute.
- Slowly pour warm milk into a skillet a little at a time, whisking constantly. Continue cooking until mixture bubbles and becomes thick, about 8 minutes.
- Remove from heat. Add black pepper and cayenne pepper, 2 cups of the cheddar cheese and 1/4 cup of the Pecorino Romano; set cheese sauce aside.
- Parboil pasta for 2 to 3 minutes, until still firm inside. Drain and toss with olive oil. Stir into cheese sauce; add salt and pepper to taste.
- Pour mixture into the prepared dish. Spread meat in a layer over top of casserole. Sprinkle remaining 1/2 cup cheddar cheese and 1/4 cup Pecorino Romano cheese. Bake until golden brown, about 30 to 45 minutes. Transfer the dish to wire rack for 5 minutes; serve.
Serves 6
Per serving: calories 450, fat 35g, protein 25g, carbohydrates 12g, dietary fiber 1g
