Servings: 6 servings (7 cups) 1x
Ingredients
- 1 lb lean ground beef
- 6 ounces dry chickpea shell or elbow pasta (use gluten-free if needed)
- 1 tablespoon olive or avocado oil
- 1 medium head broccoli florets, cut into small pieces (~ 2 ½ cups)
- 1 small yellow onion, finely diced (~ ⅔ cup)
- 3 garlic cloves, minced (~ 2 teaspoons)
- 2 tablespoons all-purpose flour (use gluten-free if needed)
- 2 cups milk (whole milk or 2%)
- 1/3 cup half and half
- 1 tablespoons tomato paste
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- Place a large skillet with a lid over medium-high heat. Cook the ground beef for 7-8 minutes or until cooked through, breaking into small pieces as it cooks. Remove the cooked ground beef to a bowl; set aside.
- Meanwhile, as the beef cooks, cook the pasta in a saucepan of boiling water according to the package directions. Drain and set aside.
- Wipe out the skillet from Step 1 and place it over medium-high heat. Add the oil, broccoli, onion, and garlic. Cook for 4-5 minutes or until the onions are translucent and tender.
- Sprinkle the flour over top of the vegetable and stir to evenly coat the vegetables with the flour.
- Reduce heat to medium-low and slowly add the milk, one cup at a time, whisking constantly after each addition. Once all milk has been added and mixture has thickened, about 8 minutes, add the half-and-half, tomato paste, mustard, shredded cheese, Italian seasoning, paprika, salt, and pepper. Stir together until mixed. Remove from heat.
- Add the cooked pasta and cooked ground beef to the skillet, carefully folding into the cheese sauce and veggies until evenly mixed. Serve warm.
- Store leftovers in the fridge for up to 3 days.
Notes
For gluten free, use a gluten-free flour blend and gluten-free chickpea pasta, such as Banza.
For dairy free, use an unsweetened dairy-free milk in place of the milk, canned coconut milk in place of the half and half, and a dairy-free shredded cheese.
Nutrition Information
- Serving Size: 1/6 of the recipe
- Calories: 411
- Fat: 16 g
- (Sat Fat: 7 g)
- Sodium: 522 mg
- Carbohydrate: 34 g
- (Fiber: 5 g
- Sugar: 9 g)
- Protein: 34 g
- Cholesterol: 72 mg