Macaroni & Cheese Shepard's Pie

Dinosaur Bar-B-Que
Recipe of the Month
December 2008

 

3 T. Kosher Salt
1 lb. small pasta shells
2 T. vegetable oil
2 C. chopped onion
1 C. chopped green pepper
5 large garlic cloves, chopped
1 1/4 lb. lean ground beef
1 T. ground black pepper
3/4 C. Sensuous Slathering sauce
1/4 C. butter
1/4 C. flour
2 1/2 C. half and half or milk
3 C. sharp cheddar cheese, shredded
1 C. freshly grated Parmigano Reggiano
2 tsp. Dijon mustard
Devil's Duel sauce to taste

1. Preheat oven to 375 degrees
2. Bring large pot of water to a rolling boil. Add 2 tablespoons of the salt and then add pasta shells. Cook til al dente. Drain, rinse in cold water and set pasta aside.
3. Throw a skillet over medium heat and swirl in the vegetable oil. Add in half the onions and half the peppers and cook until soft. Add the garlic and cook for 1 minute more.
4. Dump in the ground beef, breaking it up with a spoon, and cook it with the veggies until it looses it's pinkness. Season with 1 1/2 teaspoons each of salt and pepper, then pour in the Sensuous Slathering sauce, stir and remove from heat.
5. Melt the butter in a large saucepan over medium heat. Add in remaining onions and peppers and cook until soft.
6. Add the flour and whisk like crazy until it is well blended.
7. Slowly dribble in half and half or milk, whisking as you go. When the mixture bubbles and thickens slightly, remove from heat.
8. Stir in 2 cups of the cheddar, the Parmigano-Reggiano, mustard, and the remaining salt and pepper. Add Devil's Duel to your liking to spice it up. Stir until the cheeses are melted.
9. Fold the cheese sauce into the drained pasta and set aside.
10. Grease a 9x13 inch baking dish. Spread the ground beef mixture in the bottom of the dish, then spread the mac and cheese over it.
11. Top everything with the last cup of cheddar and bake for 30 to 45 minutes, or til the cheese sauce bubbles around the edges.
12. Let the dish rest about 15 minutes before serving...if you can wait that long!

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