Cooking Instructions
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Step 1
Heat
Olive Oil (30 mL)
in a pot over medium-high heat. Once hot, add the
Ground Beef (455 g)
and season right away with
Salt (3 g)
and
Ground Black Pepper (1 g)
. After a few minutes, break it up and begin to stir, so you still have larger chunks with nice browning. Once it has just lost all its pinkness, remove the meat. Set aside.
Step 2
To the same pot, add the
Yellow Onion (1)
and
Garlic (3 cloves)
. Cook until the onions have softened.
Step 3
Add the
Tomato Paste (35 g)
,
All-Purpose Flour (15 g)
, and
Dried Oregano (as needed)
. Cook until everything is evenly coated in the flour and begins to smell nutty. The tomato paste should get sticky and darken.
Step 4
Add
Diced Tomatoes (1 can)
,
Milk (120 mL)
,
Chicken Broth (960 mL)
,
Dijon Mustard (10 g)
, and
Worcestershire Sauce (5 mL)
. Stir to pull up everything from the bottom. Bring to a boil and then lower to a simmer and cook for 10 minutes.
Step 5
Add the
Elbow Macaroni (240 mL)
and the beef with juices. Cook for 10 minutes, or until the noodles are soft, stirring occasionally.
Step 6
Turn the heat to low. Stir in the
Shredded Cheddar Cheese (115 g)
and
Sour Cream (120 g)
. Cook for an additional minute, then remove from heat.
Step 7
Serve with
Bacon Bits (35 g)
,
Scallions (1 stalk)
, and
Croutons (7 g)
on top.
