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Ingredients
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 lbs. ground beef
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 small yellow onion, finely diced
- 8 oz. cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- 2½ cups beef broth
- 1 cup whole milk
- ½ cup heavy cream
- 12 oz. pasta, such as penne, rotini, or shells
- 2 cups sharp cheddar or mozzarella cheese, shredded
- ⅓ cup grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Melt butter with the olive oil in a large skillet over medium heat. Add beef, and season with salt and pepper. Cook, breaking apart with a spoon or spatula until mostly browned, about 5 minutes.
- Add onion and mushrooms, and cook until softened, about 3 minutes. Add garlic, and cook until garlic is fragrant, about 1 minute.
- Sprinkle flour over the mixture and stir well, cooking for about 1 minute until toasted.
- Slowly pour in beef broth, stirring constantly, so no lumps form. Stir in whole milk and heavy cream and bring mixture to a gentle simmer.
- Add pasta, then cover and reduce heat to medium-low. Cook, stirring occasionally, until pasta is tender and sauce is thickened, about 10-15 minutes.
- Remove from heat, and stir in cheddar and Parmesan cheese until completely melted. Garnish with parsley, and serve.
NUTRITION FACTS
PER SERVING
Calories: 724
Protein: 36.7g
Carbohydrate: 51.1g
Fiber: 2.5g
Total Fat: 41.1g
Saturated Fat: 20.7g
Cholesterol: 130mg
Calcium: 422mg
Sodium: 842mg
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