Beef and Cheese Pasta
Comforting, delicious and most definitely an easy recipe. Most of you already have these ingredients in your fridge and trust me it is far better than hamburger helper.
My family loves this… Well, they love anything with pasta and cheese, so it is no brainer that the skillet is licked clean each time I make this beef and cheese pasta, which is more often than you’d think.
The taste is very comforting and it warms you up like a blanket, especially on the cold winter day.
It makes perfect lunch or dinner and it’s great if you have leftovers too. Just place in the airtight container and in the fridge. You can keep it for up to 3 days. You can also double the recipe if you have a large family or big eaters.
Now, let’s get cooking…
Beef and Cheese Pasta
- 1 lb ground beef 20/80
- ½ tbsp. Onion Powder
- 1 tsp. Sage powder
- 1 tsp. dried Parsley
- 1 tsp. Red chili pepper flakes
- 1 tsp Garlic powder
- 1/2 tsp. Salt or to taste
- 1 cup Milk
- 1/2 cup Half and Half
- 2 cups cooked shells or macaroni
- 1/2 cup Tomato sauce
- 1 tbsp. Tomato paste
- 2 cups mild cheddar cheese shredded
Cook pasta according to the pack, but make sure not to overcook it. It's the best if is "al dente"(cooked to be firm to the bite).
In a large skillet, add beef, onion powder, chili flakes, garlic, salt, sage and parsley and stir very well.
Cook over medium-high heat until beef is completely browned and done.
Add in milk, half and half, tomato sauce, tomato paste and bring to a gentle boil.
Cook for about 5 minutes, then add in cooked "al dente" pasta. You can use any pasta that is similar to shells or macaroni.
Stir in about 1 cup of cheddar cheese. Sprinkle remaining cheese on top, cover the skillet with a fitted lid and let sit for a couple of minutes before serving so the cheese could melt.
Garnish with more chili flakes and dry parsley.
I served it with steamed asparagus that after it's done, I seasoned it with a good pinch of sea salt, a drizzle of olive oil and a good squeeze of lemon.
You can use a combination of shredded mild cheddar cheese and ragu cheese sauce or just ragu cheese sauce. Whatever you feel like using, or whatever you have in your fridge. You may use ground turkey or chicken instead of the beef. You may add vegetables such as blanched broccoli, or peas and carrots.