I’ve been meaning to post the recipes I mentioned in my post about stocking the freezer, but I forgot.  So here’s the first one: Beefy Cheesy Pasta.

We brown all of our beef in one go once a month and freeze it in 1/2-lb portions.  That makes this very fast to throw together, and easy enough the kids can make it themselves.  This is one of the few meals that makes everyone’s list of favorites in our household.

If you use gluten-free noodles (I recommend Tinkyada’s brown rice pasta) and GF soy sauce or the coconut aminos option, this recipe is gluten-free.

Beefy Cheesy Pasta

Beefy Cheesy Pasta

Rachel Ramey

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Course Main Dish

Ingredients

  

• 1/2 lb. lean ground beef
• 1/4 c. soy sauce or coconut aminos
• 1 clove garlic minced
• 5 c. rotelle pasta preferably whole-grain
• 1/4 c. milk
• 1 Tbsp. butter
• 1/4 c. grated cheddar

Instructions

 

• In a large skillet over medium heat, cook beef, soy sauce, and garlic until beef is brown and juices run clear.
• While beef is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
• Return cooked pasta to its pot over low heat; stir in milk and butter.
• Stir in beef mixture until well combined.
• Stir in cheese until melted.
• Serve immediately.

If using pre-browned beef:

• If the beef is already browned, add it to a saucepan along with the soy sauce and some garlic powder instead of fresh garlic. Stir over medium heat until well heated, then proceed with the recipe.

On a totally unrelated note, if you were going to put some flowering trees in your yard – preferably fruit trees and not too incredibly large – which trees would you plant?  Hubby likes Bradford pears and, honestly, I do, too, but I don’t think they produce edible fruit.  (Or do they?)  We have a couple of ugly trees in our garden that I’d like to replace, and something that’s useful besides just being pretty would be my preference.