0 Ratings
- 8 - 10 Servings +
1 lb shell pasta
1 lb PEI ground beef
1 large onion, diced
2 garlic cloves, finely minced
1 green bell pepper, medium dice
0.5 lb cremini mushrooms, sliced
6 tbsp unsalted butter, divided, plus extra for buttering ramekins
0.25 cup flour
4 cup whole milk
2 tsp dijon
3 cup grated cheddar, divided
1 cup panko
2 green onions, finely sliced
Bring a large pot of salted water to a boil. Once boiling, cook pasta until just before al dente, 6 – 8 minutes (pasta will continue to cook in oven).
Heat a large heavy bottomed pot over medium high heat, once hot, add ground beef, cook for 4 – 5 minutes, until cooked through and browned. Add onion, cook for 5 – 6 minutes until softened, stirring often. Add garlic, green pepper and mushrooms, cook 3 – 4 minutes, season with salt and pepper. Remove mixture from the pot and transfer to a large bowl, set aside.
In the same pot over medium heat add 4 tbsp butter, once melted add flour and cook for 1 – 2 minutes. Whisk in milk, bring to a simmer, once simmering add Dijon and 2 ½ cups cheddar. Whisk until cheese has melted and sauce has thickened, 4 – 5 minutes. Turn off heat. Stir in cooked pasta and beef mixture.
Season with salt and pepper.
Melt remaining 2 tbsp of butter in a small bowl, stir in panko.
Transfer pasta to 8 buttered ramekins or a buttered 9” x 13”-inch baking dish. Top with remaining ½ cup grated cheddar and sprinkle over panko. Bake ramekins on a tray at 400°F for 25 - 30 minutes or until bubbling and top is golden. Remove from oven and garnish with green onions.
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