Spaghetteroni and Cheese
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. Im so glad I did.
Ingredients
| Pasta | 1/2 Pound | |
| Beef | 1 Pound ((for spaghetti sauce)) | |
| Tomato sauce | 15 Ounce , canned ((for spaghetti sauce)) | |
| Leek | 1 Medium , washed and chopped ((for spaghetti sauce)) | |
| Garlic clove | 4 Medium , chopped ((for spaghetti sauce)) | |
| Cauliflower | 1 Cup (16 tbs) , finely chopped ((for spaghetti sauce)) | |
| Carrot | 1 Medium , grated ((for spaghetti sauce)) | |
| Curly kale | 1/2 Cup (8 tbs) , chopped ((for spaghetti sauce)) | |
| Rosemary | 1 Teaspoon , chopped ((for spaghetti sauce)) | |
| Oregano | 3 Teaspoon , chopped ((for spaghetti sauce)) | |
| Basil | 6 Medium , chopped ((leaves, for spaghetti sauce)) | |
| Parsley | 1 Teaspoon , dried ((for spaghetti sauce)) | |
| Thyme | 1/2 Teaspoon , dried ((for spaghetti sauce)) | |
| Salt | 1 Teaspoon ((for spaghetti sauce)) | |
| Pepper | 1/2 Teaspoon ((for spaghetti sauce)) | |
| Olive oil | 1 Tablespoon ((for spaghetti sauce)) | |
| Flour | 2 Tablespoon ((for bechamel sauce)) | |
| Brown mustard | 1 Tablespoon ((for bechamel sauce)) | |
| Water | 2 Cup (32 tbs) ((pasta water, for bechamel sauce)) | |
| Milk | 1 Cup (16 tbs) ((for bechamel sauce)) | |
| Cheese | 1 Cup (16 tbs) ((parmesan and cheddar, for bechamel sauce)) | |
| Paprika | 1 Teaspoon , smoked ((for bechamel sauce)) |
Directions
MAKING
1. Cook pasta.
2. Meanwhile, cook meat.
3. Drain and wipe out pan if necessary.
4. Add to meat pan: 1 teaspoon olive oil, leek, carrot, cauliflower, and garlic.
5. Cook until veggies are tender (about 5-10 minutes) over med heat.
6. Add tomato sauce, herbs, and seasonings.
7. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
8. Heat oil in a pan.
9. Add flour and whisk together, cook for 30-60 seconds.
10. Slowly whisk in milk and water.
11. Once it thickens, add mustard and paprika.
12. Turn off heat and add cheese, whisking in.
13. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
SERVING
14. Serve with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes
2/5 (only because you have to make a béchamel/cheese sauce, which can be difficult at first)
For more information, visit the blog entrySpaghetteroni and Cheese!
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 3207Calories from Fat 1196
% Daily Value*
Total Fat 134 g206.2%
Saturated Fat 58 g290%
Trans Fat 0 g
Cholesterol
Sodium 3637 mg151.54%
Total Carbohydrates 311 g103.7%
Dietary Fiber 34 g136%
Sugars 60 g
Protein 185 g370%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
