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 Posted By: dianncy64 
Nov 14  # 1 of 17
This recipe comes from a VERY DEAR FRIEND NAME: Olga_D_Ont ~ she posted this recipe on FinerKitchens.com ~ She is wonderful and she posts some of the best recipes.

These are my changes to her recipe:

I used velveeta cheese (I do NOT have success using cheddar cheese for melting)

I only used chicken broth/stock

I use 5 Mild Italian Sausages ~ steamed then removed casing and crumbled instead of ground beef


Creamy Baked Beefaroni

1 lb penne (MINI PENNE A MUST)
1 tsp vegetable oil
1 cup chopped onions
2 tsp minced fresh garlic
12 oz extra lean ground beef
1 3/4 cups tomato-based pasta sauce
1/2 cup beef stock or chicken stock
1/4 cup all-purpose flour
2 cups milk
1 3/4 cups beef stock or chicken stock
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Preheat oven to 450 degrees Fahrenheit. Spray a 13-by-9-inch glass baking dish with cooking oil.

Bring a large pot of water to a boil and cook the penne for eight to 10 minutes or until tender but firm. Drain.

Heat the oil in a non-stick saucepan over medium heat. Add the onions and garlic and sauté until softened, which takes about four minutes.

Stir in the beef and cook, stirring to break up the meat, until no longer pink, which takes about four minutes.

Stir in the tomato pasta sauce and 1/2 cup stock. Cover and cook for 10 minutes, or until thickened. Set aside.

Whisk the flour, milk and 1 3/4 cup stock in a non-stick saucepan until smooth.

Place over medium heat and cook until the mixture begins to boil. Reduce the heat to low and continue to cook, stirring occasionally, for five minutes or until thickened.

Stir in the cheddar cheese. Remove from heat.

Stir the cheese sauce into the meat sauce.

Toss the pasta with the sauce. Pour into the prepared baking dish. Sprinkle with the mozzarella and Parmesan cheeses.

Bake in the center of the oven for 10 minutes, until bubbly. Serves 4-6.


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 Posted By: chubbyalaskagriz 
Nov 15  # 2 of 17
yum, Dianne... this sounds delicious, hot and comforting. Wish I had me a bowl of it right now!
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 Posted By: jglass 
Nov 15  # 3 of 17
Thanks for sharing this. Sounds wonderful.
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 Posted By: jfain 
Nov 15  # 4 of 17
I have all the ingredients for this, hmmm it does sound comforting and I could easily convert it to gluten free. Thanks. If you add a little cornstarch to your shredded cheddar it will melt into the bechamel much more easily.
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 Posted By: jfain 
Nov 15  # 5 of 17
Quote Mapiva wrote:
My husband will love this. Olga is a mysterious creature I must say. She posts amazing recipes but never participates in any discussions.

I was thinking the same thing the other day. She posted some good recipes on Epicurious but she never says a word. I guess she just likes to share the wealth of her recipes.