Cheesy Beef and Broccoli Pasta
I had ground beef, broccoli and a craving for Mac and cheese and voila; Cheesy Beef and Broccoli Pasta was born 😉
Serves 6 – 8
453 g Extra lean ground beef
1 Medium onion, sliced into sticks
2 Cups milk (I used 2%)
2 Cups sodium-reduced beef stock
3 tbsp (all purpose) flour
1 tsp Dijon mustard
1 tsp sweet paprika
½ tsp salt, plus more
½ tsp pepper, plus more
3 Cloves garlic, crushed
3 Cups (raw) uncooked small shaped pasta (I used rigatoni)
1 Bunch broccoli, florets only
1 Cup grated old cheddar
Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
Meanwhile, whisk together the milk, stock, flour, Dijon mustard, paprika and the ½ tsp each salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
Sauté for 3-5 minutes just until the onion start to soften.
Add the garlic and sauté for about 30 seconds, careful to not let it burn.
Pour in the milk mixture and then the pasta; mix well.
Let the pan come to a boil and the drop the heat to medium-low and cover; simmer for 15 minutes.
After the 15 minutes add in the broccoli, season with salt and pepper and then again cover the pan.
Cook for 5 more minutes.
Add in the cheddar, mix well and then taste and adjust seasoning.
- Feel free to use any ground meat in place of beef.
- Go with your favourite stock too 🙂