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3 medium ripe avocados
2 cloves garlic, minced
1 TB lime juice
3 TB fresh cilantro, chopped
1 small jalapeño, seeded and minced fine (optional)
1/2 to 1 lb ground beef or turkey
1/2 cup chopped sweet onion
1 lb macaroni noodles
2 TB butter
1/4 cup flour*
1 1/2 cups milk
1 cup Pepper Jack cheese**
1 cup Monterrey Jack cheese**
Salt and Pepper to taste
Preheat oven to 350
Cook pasta according to package directions, drain.
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Crumble and cook beef and onion together until no pink remains, drain if necessary
(I used 1/2 lb, if you like it meatier feel free to use more)
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In a saucepan melt butter, stir in flour and whisk smooth
* omit butter and use 2 TB corn or potato starch mixed into cold milk for gluten free
Add milk and cook and stir until smooth and thickened.
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When thick remove from heat and stir in cheeses ** you can use all one or the other or any mix of the 2 you like, stir until fully melted.
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In a greased 9 x 13 baking dish combine pasta, sauce and meat, mix well and bake uncovered for 30 minutes.
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Top with diced fresh tomatoes and some more cheese and bake 5 minutes longer.
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Serve and enjoy!
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