Try this Clash of Clans Gem Hack recipe, or contribute your own.
- 1/2 cup water
- 2 cups milk
- 1/4 tsp garlic powder
- fresh cracked black pepper to taste
- 1/4 tsp paprika
- 1 pound ground beef i use organic
- 1 1/2 cups uncooked whole wheat penne pasta your pasta should
- 2 tbsp whole wheat white flour i use king arthur's brand
- 1/4 tsp onion salt
- 3/4 cup sharp cheddar cubes or freshly shredded sharp ched
- pink himalayan salt to taste
- Carbohydrate 22.5418357875715 g
- Cholesterol 48.0000000405768 mg
- Fat 15.674269051649 g
- Fiber 0.277188466787338 g
- Protein 15.6645515515273 g
- Saturated Fat 8.96397000756758 g
- Serving Size 1 1 recipe (1054g)
- Sodium 198.023000166314 mg
- Sugar 22.2646473207842 g
- Trans Fat 1.82379653999534 g
- Calories 292 calories
Step-by-step
- 1/2 cup water
- 2 cups milk
- 1/4 tsp garlic powder
- fresh cracked black pepper to taste
- 1/4 tsp paprika
- 1 pound ground beef i use organic
- 1 1/2 cups uncooked whole wheat penne pasta your pasta should
- 2 tbsp whole wheat white flour i use king arthur's brand
- 1/4 tsp onion salt
- 3/4 cup sharp cheddar cubes or freshly shredded sharp ched
- pink himalayan salt to taste
Swapping the whole wheat penne for a standard semolina bronze-die extruded pasta alters the sauce absorption rate significantly because bronze-cut surfaces possess a rough starch coating that holds dairy emulsions much tighter. Ground beef requires browning at medium-high heat until the internal temperature reaches 74 degrees Celsius to render out excess fat before the dairy components enter the pan. Pairing this rich, cheddar-heavy pasta with a sharp, acidic side dish provides necessary dietary contrast. Acid cuts through the heavy fat content delivered by the sharp cheddar cubes and milk emulsion. Cooking whole wheat penne requires boiling for precisely 9 minutes in salted water to retain a firm bite before combining with the meat sauce.
Ideal Accompaniments for Heavy Pasta Dishes
Heavy beef and cheese combinations demand sharp, crisp pairings to cleanse the palate between bites. A green salad tossed in a vinaigrette made with a 3-to-1 ratio of extra virgin olive oil to red wine vinegar supplies enough acid to balance the meal. Roasted asparagus spears cooked at 200 degrees Celsius for 12 minutes offer a bitter, charred edge that contrasts sharply with the sweet notes from milk and cheddar cheese. Steamed green beans tossed with lemon zest and flaky sea salt provide a lighter textural diversion from the dense penne and ground beef mixture.
- If the sauce breaks and separates into oil and solids, whisk in one tablespoon of warm water vigorously off the heat to re-emulsify the dairy fats.
- Store leftovers in an airtight glass container in the refrigerator for up to 3 days, reheating gently over low heat with a splash of milk to restore moisture.
- Ensure the cheddar cubes are grated rather than cubed if a smooth, velvety cheese sauce is desired, as blocks melt slower and can create a grainy texture.
