2. Prepare the cheese sauce
In a large skillet, melt the butter over medium heat. Once melted, add the flour and whisk constantly to form a roux. Cook the roux for 1 to 2 minutes, until it turns a light golden color, a sign that the flour is cooked. This step is crucial for thickening the sauce without giving it a raw flour taste.
Slowly pour in the milk, whisking constantly to avoid lumps. Continue stirring as the mixture heats and thickens, which should take about 5 minutes. The sauce should be smooth and slightly thickened.
Stir in half of the grated cheddar cheese and continue stirring until the cheese is completely melted and the sauce is smooth. Season the sauce with salt, pepper, and a pinch of nutmeg for a subtly warm yet intense flavor. Remove the sauce from the heat and set aside.
3. Cook the vegetables and beef
In another large skillet, heat a drizzle of oil over medium heat. Add the chopped onion, diced carrot, and minced garlic. Cook, stirring frequently, for about 5 minutes, or until the vegetables begin to soften and the onions become translucent. This mixture forms the aromatic base of the dish, adding depth and texture.
Add the chopped red and yellow bell peppers to the pan and cook for another 3 to 4 minutes, until softened but still bright in color. The bell peppers add a sweet, slightly tangy flavor, complementing the richness of the cheese sauce.
Remove the vegetables from one side of the pan and add the ground beef to the empty side. Cook the beef until browned and no longer pink, breaking it up with a spatula as it cooks. Cook for about 6 to 8 minutes. Make sure the beef is well broken up to evenly distribute the pasta casserole.
Stir in the tomato paste, oregano, salt, and pepper. Cook for 2 more minutes to allow the flavors to blend. The tomato paste adds a tangy, concentrated flavor that enhances the savory notes of the beef.
CONTINUE READING IN THE NEXT PAGE
