Adapted from Michael Symon on The Chew
This delicious dish reminds me of those good ole Hamburger Helper days, but no flavor packets needed. Just good ole stuff you’ve already got in the pantry.
Plus, I don’t think HH ever made a quick béchamel, which you do in this recipe (flour, milk, nutmeg, cheese). It adds a good creamy dose of yummy to the pasta and beef.
Not Yo Mama’s Hamburger Helper
1 (12-oz.) package small elbow macaroni
2 tbs. extra virgin olive oil (EVOO)
1 medium yellow onion, chopped
1 cup baby carrot, finely diced
4 garlic cloves, minced
1 lb. lean ground sirloin
2 (8-oz.) cans tomato sauce
Freshly ground black pepper
1 cup fat-free milk
2 tbs. all-purpose flour
Pinch of ground nutmeg
1 ½ cups (6 ounces) shredded cheddar cheese, divided
Heat a pot of heavily salted water until boiling. Cook the pasta for 8-10 minutes until al dente. Drain and rinse with cold water to stop the cooking process.
Preheat oven to 350.
Heat the oil in a Dutch oven over medium-high heat. Add onion and carrot; sauté 5 minutes until the onion becomes translucent and carrots begin to soften. Add garlic; sauté 1 minute. Add beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce and salt and pepper to taste. Stir thoroughly and cook 2 minutes until heated through.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into a large baking dish coated with cooking spray.
Place milk, flour, nutmeg, and 1/4 tsp. salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 3 minutes or until thickened, stirring constantly with a whisk to prevent burning. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir well. Top evenly with remaining ½ cup cheese.
Bake at 350 for 20 minutes or until lightly browned.
Adapted from Cooking Light
This easy side is made with orzo – a rice pasta. It can be cooked just like it sounds: like rice or like pasta. This particular recipe cooks it just like rice, but it still has the texture of a delicious, easy pasta.
Creamy Parmesan Orzo
1 tablespoon unsalted butter
1 cup orzo
1¼ cups chicken broth
1¼ cups water
¼ cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
¼ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly until orzo smells nutty and is slightly toasted. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper.
Chicken Sausage Pasta