Mac Daddy
Ingredients:
- 1 454g box of Fusili macaroni - do not fully cook 7-11m tops
- 1 package of ground (beef/chicken/turkey) I usually use extra lean turkey
- 3 tablespoons butter
- 4 tablespoons flour
- 2 cups 1% milk
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 2 cups cheddar cheese, shredded good quality
- 1/3 cup breadcrumbs, buttered
- 1/2 diced onion
- 1 796ml can of San Marzano Tomatoes (or 4+ diced Roma tomatoes)
- 4x BAM! (Frank's Red hot)
The Process:
- Preheat oven to 400°F.
- Cook and drain macaroni according to package directions; set aside in a big metal mixing bowl.
- Cook ground meat, add half a diced onion (and other veg if you want, maybe spinach). Add can of tomatoes. Cook off most of the moisture then add to macaroni in mixing bowl.
- Make the cheese sauce. In a large saucepan melt butter.
- Add flour mixed with salt and pepper, using a whisk to stir until well blended.
- Pour milk and cream in gradually; stirring constantly.
- Bring to boiling point and boil 2 minutes (stirring constantly).
- Reduce heat and cook (stirring constantly) 10 minutes.
- Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
- Turn off flame.
- Add cheese sauce to mixing bowl with pasta and meat. Mix together really well.
- Transfer macaroni to a buttered baking dish.
- Sprinkle with breadcrumbs.
- Bake 20 minutes until the top is golden brown.
- (You can also freeze this recipe in zip-lock bags for later use â once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer â I generally pull it out the night before.