Very easy and kid
friendly meal. The cellentani noodles are a lot of fun. They are
basically a long elbow in a corkscrew shape. Barilla brand makes them
and you can find them at Walmart. Serves 4-6 people.
1/2 pound ground beef, browned and drained
3 cups beef broth
1 (15-ounce) can chili style diced tomatoes (do no drain and cut into smaller pieces with kitchen shears)
OR 1 can petite diced tomatoes plus 1/2 T chili seasoning mix.
1 packet taco seasoning mix (reduced sodium if you can find it)
8 ounces cellantini noodles
2 tablespoons butter
2 tablespoons flour
1 cup milk
6 ounces Cheddar cheese, shredded
salt and pepper
sour cream (optional garnish)
Combine cooked, drained, ground beef in extra large skillet with broth, entire can of tomatoes, and taco seasoning mix. Bring to boil and simmer over medium low or low, covered, for 5 minutes. Add noodles and continue simmering, covered, for 10 minutes, stirring occasionally.
Meanwhile, in a separate medium saucepan, melt butter over low heat. Add flour and whisk continually over low heat for 1 minutes. Slowly add milk while whisking. Once it begins to thicken add the cheese and stir to melt. Remove from heat and keep covered. Once the noodles have cooked for 10 minutes, add the cheese sauce to noodle mixture and carefully stir until incorporated. Continue cooking on simmer, covered, until noodles reach desired tenderness. If sauce is too thick, you can add more beef broth or water. Salt and pepper to taste. Transfer to casserole dish before serving on the table. Top individual servings with a dollop of sour cream (optional).
Adapted from Six Sisters.
