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macaroni extra-virgin olive oil onion green bell pepper ground beef ground cumin flour tomatoes chicken heavy cream parsley Cheddar cheese kosher salt scallions
Viewed: 7 - Published at: 7 years agoIngredients
- 1 pound elbow macaroni
- 3 tablespoons extra-virgin olive oil, plus more for tossing
- 1 onion, finely chopped
- 1 green bell pepper, cut into 1/4-inch dice
- 2 pounds ground beef
- 2 teaspoons ground cumin
- 2 tablespoons all-purpose flour
- One 15-ounce can crushed tomatoes
- 1/2 cup chicken stock or low-sodium broth
- 1/4 cup heavy cream
- 1/4 cup chopped parsley
- 6 ounces sharp cheddar cheese, shredded (2 cups)
- Kosher salt and freshly ground pepper
- 1/3 cup panko (Japanese bread crumbs)
- 3 scallions, thinly sliced
Method
- Preheat the oven to 350.
- In a large pot of boiling salted water, cook the macaroni until al dente.
- Drain well and transfer the macaroni to a bowl.
- Add a drizzle of olive oil and toss well.
- Meanwhile, in a large, deep skillet, heat the 3 tablespoons of olive oil.
- Add the onion and bell pepper and cook over moderately high heat, stirring, until softened, about 5 minutes.
- Add the ground beef and cumin and cook over high heat, stirring occasionally, until the meat is browned and any liquid has evaporated, about 8 minutes.
- Add the flour and cook until no floury taste remains.
- Stir in the tomatoes and stock and simmer until thickened, scraping up any browned bits from the bottom of the pan, about 3 minutes.
- Remove from the heat and stir in the macaroni, cream, parsley and 1 cup of the cheddar cheese.
- Season with salt and pepper.
- Transfer the mixture to a large ceramic baking dish about 2 inches deep.
- Sprinkle the remaining 1 cup of cheese and panko on top.
- Bake for about 15 minutes, until the casserole is bubbling and the cheese is melted.
- Let stand for 5 minutes.
- Scatter the scallions on top and serve.
