lb shell pasta
lb PEI ground beef
large onion, diced
garlic cloves, finely minced
green bell pepper, medium dice
lb cremini mushrooms, sliced
tbsp unsalted butter, divided, plus extra for buttering ramekins
cup whole milk
cup grated cheddar, divided
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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