Pierre Franeys Macaroni & Beef Casserole
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #35831
October 09, 2020
Categories: Comfort Food, Dinner, Main Dish, Beef, Ground Beef, No Eggs more
"A comforting dish from a first class chef"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (465.2 g)
- Calories 845.9
- Total Fat - 43.8 g
- Saturated Fat - 20.1 g
- Cholesterol - 163.3 mg
- Sodium - 759.3 mg
- Total Carbohydrate - 56.2 g
- Dietary Fiber - 6.7 g
- Sugars - 9 g
- Protein - 59.2 g
- Calcium - 753.3 mg
- Iron - 6.4 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.5 mg
Step 1
Bring the water with salt to a boil. Add the macaroni; stir and simmer until tender, about 5 minutes. Do not overcook. Drain and rinse under cold water.
Step 2
In a skillet, heat the oil and add the onions, celery, green pepper and garlic. Cook, stirring, until wilted. Add the meat, salt and pepper. Cook, stirring, until the meat loses its red color. Add the oregano, basil and tomatoes. Cook, stirring, for 5 minutes. Add the cooked macaroni. Blend well and set aside. Keep warm.
Step 3
Meanwhile, melt the butter in a saucepan, and stir in the flour with a wire whisk until well-blended. Add the milk, stirring rapidly, and bring to a simmer. Cook, stirring, for about 5 minutes.
Step 4
Remove the sauce from the heat, and stir in the Cheddar cheese, cayenne, nutmeg, and more salt and pepper to taste. Stir until the cheese melts.
Step 5
Preheat broiler.
Step 6
Spoon the macaroni mixture into a baking dish measuring 7 by 10 by 2 1/2 inches. Pour the cheese sauce evenly over the macaroni mixture. Sprinkle with Parmesan cheese, and place under the broiler (about 4 to 5 inches from the heat source) until it is hot, bubbling and lightly browned.
Tips & Variations
No special items needed.
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