This is a recipe that I found a long time ago and had jotted down on a post-it note. We have been making this for about a year now and have altered it to fit our family. 🙂
- 16 ounces medium pasta shells
- 1 tablespoon olive oil
- 1-1/2 pounds ground beef
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1Tablespoon Italian seasoning, dried basil or oregano
- 4 tablespoons all-purpose flour
- 3 cups beef stock
- 1 can of diced tomatoes
- 1 can of roasted green chilies
- 1-1/2 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces shredded extra-sharp cheddar cheese, about 3 cups
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook into small crumbles until browned. Set aside.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and seasoning until fragrant.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chilies and diced tomatoes.
- Gradually whisk in beef stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
- Stir in pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in cheese until melted.
- Serve immediately.