Add the butter to the pan, and let it melt into the beef. Continue cooking it until the beef is almost all the way cooked through, then drain off any excess grease. Start by browning the ground beef in a Dutch oven. Using some of the cheese in the sauce, and sprinkling some on top, makes the whole dish deliciously cheesy. Pre-grated cheeses are coated in an anti-caking agent that stops the cheese from melting smoothly. Just be sure to make sure you’re not using a seasoned or salted tomato sauce, otherwise the added spices and salt might be too overpowering in this dish.Ĭheese: Using freshly grated cheddar cheese is so important. The combination of a creamy tomato sauce with ground beef and noodles is really such a winning combination! Tomato Sauce: Tomato sauce adds tons of flavor to this dish. It’s also important to use whole milk for the same reason. I do recommend using room temperature milk and sour cream because then the sauce is much less likely to curdle. Milk and Sour Cream: A combination of milk and sour cream makes the sauce creamy without thinning it out too much. It’s what makes the sauce thick and luxurious This combination seasons the sauce perfectly!įlour: Flour is the thickener that we’re using to thicken the sauce. Spices: We’re using a homemade spice blend consisting of Italian seasoning, ground black pepper, fine sea salt, dried oregano, and garlic powder. If you decide to add bacon, you could also just use the bacon grease because it’s super flavorful.Īromatics: A combination of fresh onion and fresh garlic adds tons of flavor to this dish. You could use oil, but I really prefer the flavor of butter. You could also add in bacon crumbles to add another layer of flavor.īutter: Butter is the fat that’s going to combine with the flour to make a roux, which is how the sauce is thickened. You could substitute that with crumbled sausage if you prefer though. Meat: I like to use lean ground beef in this recipe. It isn’t 100% necessary, because it will be delicious either way, but boiling the noodles in beef broth does take the recipe to the next level. Both ways are delicious! Just be sure to check the recipe card because the pasta measurements are different.Īlso, if you really want to amp up the flavor, you can add some beef bouillon to the pot of water you’re cooking the pasta in. Pasta: I prefer making this recipe with elbow macaroni noodles, but I’ve also tested it with other short noodles (and included photographs of both).
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