Stove­top Cheese­burger Pasta

TAKES: 30 min. MAKES: 8 serv­ings

Simple & Delicious - - FAST CASUAL - —Tracy Avis, Peter­bor­ough, ON

This melty, burger-in­spired pasta dish se­ri­ously tastes like the real thing.

1 pkg. (16 oz.) penne pasta

1 lb. ground beef

1/4 cup but­ter, cubed

1/2 cup all-pur­pose flour

2 cups 2% milk

11/4 cups beef broth

1 Tbsp. Worces­ter­shire sauce 3 tsp. ground mus­tard

2 cans (141/2 oz. each) diced toma­toes, drained

4 green onions, chopped

3 cups shred­ded Colby-Mon­terey Jack cheese, di­vided ²/₃ cup grated Parme­san cheese, di­vided

1. Cook pasta ac­cord­ing to pack­age di­rec­tions; drain.

2. Mean­while, in a Dutch oven, cook and crum­ble beef un­til no longer pink. Re­move from pan; drain.

3. In skil­let, melt but­ter over low heat; stir in flour un­til smooth. Cook and stir un­til lightly browned, 2-3 min­utes. Slowly add milk, broth, Worces­ter­shire sauce and mus­tard. Cook and stir un­til thick­ened. Stir in toma­toes; sim­mer, cov­ered, 5 min­utes.

4. Stir in onions, pasta and beef; heat through. Stir in half of each cheese; sprin­kle with re­main­ing cheeses.

PER SERV­ING 616 cal., 29g fat (17g sat. fat), 98mg chol., 727mg sod., 56g carb. (7g sug­ars, 3g fiber), 33g pro.

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