Try this Dana 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
Sharp cheddar cubes supply the essential structural backbone and heavy flavor profile for this sauce. Milk and water create the liquid base necessary to hydrate the whole wheat penne properly without scorching the dairy solids. Whisking whole wheat white flour directly into the liquids helps gelatinize starches during simmering, producing a thick emulsion that coats the pasta uniformly. Garlic powder, onion salt, paprika, and black pepper distribute evenly throughout the simmering liquid, seasoning every individual component simultaneously.
Preparing this dish ahead requires careful attention to pasta doneness. Undercook the penne by exactly two minutes if planning to freeze the casserole, because starches continue absorbing moisture during the reheating phase. Cool the assembled mixture rapidly in an ice bath before transferring it to an airtight container. Freeze portions for up to two months without losing structural integrity in the cheese sauce.
Thaw frozen portions overnight inside a refrigerator before applying heat. Reheat covered dishes in a 350 degree oven for twenty minutes, then remove the lid for five minutes to brown the surface. Add two tablespoons of water if the sauce appears overly thick prior to baking. Stir gently halfway through the reheating process to distribute thermal energy evenly.
Heavy-bottomed enamel cast iron pots prevent scorching when reducing milk-based sauces on the stove. Standard stainless steel pans function adequately if maintained over medium-low heat and stirred continuously with a silicone spatula. Glass baking dishes promote uniform edge browning during the final oven stage, though ceramic alternatives retain heat longer once removed from the oven.
