Ingredients:
1 can cream of mushroom
1.5 cups of Almond Milk or any milk
2 tbsp unsalted butter
1 handful ground beef
1 shallot sliced thinly
1 small bell pepper diced
2 tbsp flour
2 cups of pasta
1 tbsp olive oil (for pasta)
salt and pepper to taste
2 cups cheese (try mix 3 different types of cheese)
(blue cheese, cheddar cheese, monterey jack)
(here I use cheddar and nigela cheese)
casserole dish or any oven proof dish
breadcrumbs
Breadcrumbs:
3 slices of bread (tear them)
fresh or package basil or parsley
Method:
1) Saute the beef with the sliced onions. Sprinkle peppers and salt to taste.
2) Boil the milk plus the cream of mushroom into a pot.
Stir them gently until it boils or almost boil.
3) Put the butter into another hot pot until it melted and add 2 tbsp of flour.
Stir gently until it becomes like a rue.
4) Add the boil milk into the rue and gently stir
to prevent clumping.
5) Let it boil or almost boil and stir gently for a few minutes.
Add cheeses into the milk mixture pot. Stir gently.
6) Add pasta and saute beef into the cooked milk mixture.
7) Pour the cooked mac and cheese into a casserole dish.
Top it with homemade breadcrumbs..
Oven: 375F
Timer: 15-20 minutes or until golden brown.
This recipe was adapted from Missglamorazzi with some modifications by me.
You can watch the original recipe here.
Enjoy!!
xoxo
