Ingredients
1 ½ pounds ground beef
1 chopped onion
1 chopped bell pepper
1 chopped celery stalk
2 tbsp tomato paste
8 oz can of tomato sauce (optional)
32 oz beef broth
1 tbsp minced garlic
16 oz cavatappi noodle
2 tbsp Tony Chachere’s Creole seasoning
1 tbsp Weber’s roasted garlic & Herb seasoning
1 tsp Knorrs beef bouillon seasoning
1 cup shredded sharp cheddar cheese
4 oz velveeta cheese
⅓ cup heavy cream
Chopped parsley for garnish
Directions
Step 1
Cook the ground beef in a large pot until all the beef is cooked through and there’s no more pink. Drain the grease from the beef and add the cooked beef back to the pot.
Step 2
Add the chopped veggies and cook down for about 5-6 minutes, or until translucent. Add the tomato paste and a splash of the beef broth. Stir a little bit to loosen up the tomato paste.
Step 3
Next, add the cavatappi noodles and the remaining beef broth. Add the seasonings and minced garlic, then stir well until the mixture begins to boil a bit. Cover the meal and allow to simmer for 8-10 minutes. After that, the pasta should be cooked all the way and there should be no more liquid or very little.
Step 4
Add in the cheeses and lower the heat to low-medium heat. Fold in the cheese until well combined. Add the heavy cream and stir well. Rest for 5 minutes. Garnish with parsley and enjoy hot.
