RECIPE: Recipe: Creamy Baked Beefaroni

[olga_d_ont]

Creamy Baked Beefaroni

1 lb penne

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 centre of the oven for 10 minutes, until bubbly. Serves 4-6.

 

[diannecerkvenik64]

Looks delicious Olga, going to try this Tomorrow ~ all your recipes are great ~ let you know smileys/smile.gif

 

[diannecerkvenik64]

THIS IS AN AWSOMELY DELICIOUS RECIPE ~ WE LOVE IT.. but I made some changes:

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

I REMOVED MOZZERELLA CHEESE ~ REASON The sause was so so so so good that the mozzerella cheese would not enhance this recipe (my opinion + it would be stringy)

THIS IS THE ABSOLUTE BEST RECIPE BY FAR, Olga, and you know I love all your recipe's but this is the best THANK YOU

 

[curious1]

Using mozzarella with the cheddar probably gives a creamy result that cheddar alone doesn't.

 

[diannecerkvenik64]

Seriously, I don't care for mozzerella to chewy/stringy~ the cheese sauce gave it a creamy result ~

great recipe ~ even as leftovers ~ have to admit I had some today for lunch.

The creamy cheese sauce (I used velveeta) was so good ~ I can only tell you I love this recipe and it's worth the effort

And to admit ~ DH really wanted the mozzerella but.. who's cooking here? I did put it on his portion after I put it on his plate.

Being Italian you'd think I'd like mozzerella but I have mostly found it to be stringy and hard to swallow without the feeling I was going to choke ~ I know, I know, I'm way out there.

 

[curious1]

I can understand that, I'm not so fond of a few things. I saved it, thanks, Olga.

 

[desertjean]

This is very good! Had to try it

as it reminded me of an upscale version of a dish we made for a group project in Home Ec (they don't call it that anymore) many moons ago that was made wtih tomato soup, C of M soup, hamburger, macaroni & american cheese slices.

It's been awhile, but I'm pretty sure this beat it hands down. Only made one change, that was to use red wine in the meat sauce. I have a container in the fridge for lunch today smileys/smile.gif

Um, that's a container of pasta, not a container of wine.

 

[lindy]

YUM!! Thanks Olga. Beefaroni and 7up pound cake

I made your Creamy Beefaroni tonight. Had company and my boyfriend and my company usually don't like ground beef. Both men ate 3 servings!!!! I made a 7 up cake for desert. This is really easy and lasts for days. I think it is better the 2nd and 3rd day. Nice easy 15 min. prep and really good pound cake. Old recipe taken from Grace Temple Baptist Church cookbook in Denton Texas. I like it with strawberries and whipped cream. Sounds too easy to be as good as it is.

7 up cake
1 1/2 cups butter
3 cups sugar
5 eggs
3 cups flour
lemon extract to taste (I use Boyajian pure citrus lemon oil approx. 1/2 tsp.)
smidgen of almond extract (about 1/4 tsp)
3/4 cup 7up

Cream butter and sugar until light and fluffy. Add eggs one at a time, beat well. Add flour and 7 up alternately. Add flavorings. Pour into grease and floured angel food pan. Bake at 350 for 1 hour and 15 mins until toothpick comes out clean. cool 1 hour on rack. Store covered up to 5 days.