Recipe Station

This Casserole Is Ready In Less Than An Hour And It's A Perennial Favorite Among Kids.

Let's Get Started…

Ingredients To Gather:

• 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

Step By Step Directions To Follow:

1. Preheat oven to 350°. Cook the macaroni until al dente in a large pot with salted boiling water. Drain. Place macaroni in a bowl. Add a drizzle of olive oil and coat well.
2. In a large skillet, heat 3 tablespoons of olive oil. Stir the onion and bell pepper and cook over moderately high heat until softened, about 5 minutes. Add ground beef and cumin and cook over high heat, stirring until the meat is browned, about 8 minutes. Add flour and cook until you can't taste the flour. Stir in the tomatoes and stock. Simmer until thick, scraping up the browned bits from the bottom of the pan, about 3 minutes.
3. Remove from heat. Stir in the macaroni, cream, parsley and 1 cup of cheddar cheese. Season with salt and pepper to taste.
4. Put the mixture in a large ceramic baking dish about 2 inches deep. Top it with the remaining 1 cup of cheese and Panko bread crumbs. Bake for about 15 minutes, until the casserole is bubbly and cheese is melted. Let stand for 5 minutes. Top with sliced scallions.

Finished!

Pair with a simple green salad and crusty bread for a full, satisfying meal.

Enjoy!

Article Source: Food and Wine