Extra Creamy, Meat & Cheese Radiatori

This was one of those make up recipes with what's in the kitchen. It turned out fabulous!

Brown up a pound of ground beef. Season it with salt and pepper, this gives the meat some flavor rather than just seasoning the dish entirely. Drain the meat a little, you can leave a little juice for some additional flavor.

Cook radiatori pasta in generously salted water until al dente, when the pasta still has a bite in the center, remember it will continue to cook after you remove it from the heat.

Dump the meat in a large saucepan with the cooked pasta.


In a medium sized sauce pan, melt 2 tablespoons of butter on medium heat, whisk in 2 tablespoons of flour to make a rue. I didn't have any milk on hand but heavy cream, normally it's the other way around. So instead of making the cheese sauce with milk, I made it with cream. Slowly pour about 2 cups of cream in with the rue, while whisking. Sprinkle some salt, fresh cracked black pepper, 2 tablespoons onion flakes and 1 tablespoon onion powder. Let the sauce warm up a bit, but not to a boil, just hot enough to melt the cheese fairly quick. Add about 2 cups of sharp cheddar shredded cheese. Stir with a spoon until the cheese is melted. Add 2, or more, tablespoons of hot sauce to the sauce. This does not make the cheese sauce spicy at all, it just adds from flavor, so if you want a kick add more and taste test it as you're going. I think I'll go a little spicier next time to change it up a bit.

Pour cheese sauce over radiatori, gently stir, pour in serving bowl and top with parsley. I was too lazy to go outside and clip some fresh parsley so I used dried. I hope you enjoy this really easy and quick recipe!

Ingredients:

3/4 a box of radiatori pasta
1 lb. ground beef
2 cups heavy cream
2 tablespoons butter
2 tablespoons flour
2 tablespoons onion flakes
1 tablespoon onion powder
2 tablespoons hot sauce (any kind will do)
2 cups shredded sharp cheddar cheese
salt & pepper