Beefy Mac and Cheese
 
Makes 6 to 8 Servings
Ingredients
  • 1 pound ground beef
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 (15-ounce) can tomato sauce
  • 1½ teaspoons kosher salt
  • ½ teaspoon smoked paprika
  • 1½ cups elbow macaroni
  • ½ cup heavy whipping cream
  • 2 cups grated smoked Gouda cheese, rind removed
  • Garnish: chopped fresh parsley
Instructions
  1. In a medium stockpot or Dutch oven, cook beef over medium-high heat until browned and crumbly. Add onion and bell pepper; cook, stirring occasionally, until softened, 5 minutes.
  2. Sprinkle with flour; cook, stirring frequently, for 2 minutes. Gradually add beef broth, stirring constantly, until well incorporated. Stir in tomato sauce, salt, and smoked paprika. Bring to a boil; add pasta. Reduce to a simmer. Cover and cook, stirring occasionally, until pasta is just tender, 15 to 18 minutes.
  3. Stir in cream and cheese, stirring until cheese is melted. Garnish with parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/beefy-mac-and-cheese/