It is easy to make for weeknight dinners, only 30 minutes and dinner on the table.
Preheat oven to 400
5 cups whole milk
2 bags 12 oz vegetable Penne rigate
1 LB ground beef
1 can 14.5 fire roasted diced tomato
1 Tbsp. salt
1 Tbsp. black pepper
1 cup fresh shredded parmesan cheese
1/2 cup flour
3 cups of shredded mozzarella cheese
4 Tbsp. butter divided
3 Tbsp. olive oil divided
½ tsp nutmeg
1 tsp crushed pepper (hot)
Cook the Penne according to the package directions.
In a saucepan, cook beef with 1 Tbsp. butter and 1 Tbsp. olive oil, salt, black pepper and cook until the meat fully cooked. Remove and replace in a backing pan and set a side.
Add the remaining butter and oil in the same saucepan you cooked the meat in, let the butter melt and add the flour and cook until it become paste, add the milk and whisk until its thick. Add half of the cheese, nutmeg, crushed pepper, and mix well until the cheese is melted.
Combine the meat, cooked penne and the cheese sauce in the baking pan and top with the remaining cheese, bake for 25 min or until the sauce is thick and the cheese is golden.