Ingredients
Scale
- 2 lb. ground beef
- 2 tbsp. Olive oil
- 1 small onion, peeled and diced
- 3 garlic cloves, minced
- 11 oz. Shells Pasta (1 ½ boxes of shell pasta)
- 3 tbsp. Butter
- 3 tbsp. Flour
- 4 c. whole milk
- 4 oz. cream cheese
- 2 ½ c. sharp cheddar cheese, grated
- 2 tsp. Cumin
- 2 tsp. Chili powder
- 1 tsp. Smoked paprika
- 1 ½ tsp. onion powder
- 1 ½ tsp. Garlic powder
- ½ tsp. pepper
- ½ tbsp. Worcestershire Sauce
Instructions
- In a large shallow pan, turn to medium heat and add the olive oil. Once heated, add the onion and cook for five minutes until softened. Add the garlic and cook for about three minutes and then add the ground beef and cook until browned Season with salt and pepper to taste. While cooking, be sure to break up the ground beef to medium size crumbles. This should take about 10-15 minutes. Drain the excess fat.
- While the beef is cooking, bring a large pot of water to a boil and add the pasta. Cook until al dente. Drain water and add to the ground beef. Fold ingredients together.
- Using the same pot on medium heat, melt the butter and add the flour until clumpy. Slowly add the milk and whisk until smooth. Allow to come to steam and the milk will continue to thicken. Add the cream cheese and stir until melted. Add the sharp cheddar cheese and stir until dissolved, about 5-7 minutes.
- Add the seasonings, cumin, chili powder, smoked paprika, onion and garlic powder, and pepper to the cheese mixture and stir. Carefully pour into the ground beef mixture and fold. Add the Worcestershire and stir. Cover with lid and allow to cook for 10-15 minutes and serve.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Entree
