Friday, December 5, 2008


So excited to make this recipe tonight from Loves to Nom, Shelly! (adapted from Rachel Ray) This was soooo good, and Chad approved! We will be making this again & again ;) The red pepper flakes + the chili powder gave it a nice kick...yum yum!

~Appx 4 cups pasta(we used Barilla Plus elbows)
~1 lb ground beef (we used ground turkey)
~4 tbsp grated onion (we used onion flakes)
~4 tsp worcesteshire sauce (we used a little more, I love it!)
~4 tbsp butter (we used light)
~3 tbsp flour (we used wheat flour)
~1 cup chicken stock
~2 cups half and half (we used fat free)
~1 tbsp dijon mustard
~2 1/2 cups shredded colby jack cheese (we used the Kraft 2% colby monterrey blend & only used 2 cups = 1 pkg.)
~salt & pepper to taste
~1/2 tsp. red pepper flakes
~4 dashes of chili powder
~Garnish: chopped dill pickles, diced tomatoes, or salsa (we omitted)

Boil a pot of water and add the pasta, cook per the box. Don't drain until the rest is ready.
In a large skillet brown the meat. Add the onion and worcestershire then some salt and pepper. When fully cooked, remove to a paper plate and get rid of the grease.
In the same skillet, over medium heat, melt the butter. Whisk in the flour and cook for a minute. Whisk in the half and half and the chicken stock. Bring to a bubble and cook for a few minutes until it thickens up. Stir in the dijon. Add the cheese and keep stirring until all melted into gooey goodness. Add more salt and pepper + the red pepper flakes & chili powder if desired.
Drain the pasta and add to the sauce skillet along with the meat. Serve with the dill pickles and tomatoes/salsa if you wish.

According to Shelly's hubby, one should also add the special ingredient: Little Caesar's spice pack! We used 1/2 tsp. red pepper flakes + a few dashes of chili powder!

Makes enough for leftovers...cant wait to eat this tomorrow for lunch too!!


  1. Yummmm I made this last week and loved it too! It's fab as leftovers too!

  2. I didn't know you made this... thanks for stealing, it makes me feel special.

    I like your additions too... might try them next time.