Ingredients
The Meat & Pasta
- Pasta: 1 lb (500g) Medium Pasta Shells.
- Meat: 1 lb (500g) Lean Ground Beef.
- Aromatics: 1 small onion (finely diced) and 2 cloves garlic (minced).
The Creamy Sauce (The Jar in the Photo)
- Milk: 2 cups whole milk.
- Cheese: 2 cups Sharp Cheddar Cheese (shredded).
- Thickener: 2 tbsp All-purpose flour.
- Flavor Boosters: 1 tbsp Tomato paste, 1 tsp Yellow mustard, and 1/2 cup Beef broth.
Seasonings
- 1 tsp Paprika (smoked preferred).
- 1 tsp Onion powder & 1 tsp Garlic powder.
- Salt and Black pepper to taste.
- Optional: Dried parsley or chives (as seen in the sauce).
Instructions
- Boil the Pasta: Cook the shells in a pot of salted boiling water until al dente (slightly firm). Drain and set aside.
- Brown the Beef: In a large pot or Dutch oven (like the one in your photo), brown the ground beef over medium-high heat. Drain excess fat. Add the onions and garlic, cooking until softened.
- Prepare the Sauce: In a separate bowl or jar, whisk together the milk, flour, tomato paste, mustard, and seasonings.
- Simmer: Pour the sauce mixture and beef broth over the cooked beef. Stir constantly over medium heat until the sauce begins to thicken and bubble.
- Cheese it Up: Lower the heat and stir in the shredded cheddar cheese until completely melted and smooth.
- Combine: Fold in the cooked pasta shells. Stir well until every shell is coated in that creamy, orange sauce.
Pro Tip
If the sauce is too thick, add a splash of the pasta cooking water or extra milk. If you want a kick, add a pinch of cayenne pepper or chopped jalapeños!
