Ingredients
I
Ingredients (Serves 8)
F
For the Pasta:
b
1 box penne pasta
C
Chicken broth (for boiling pasta)
g
1 green onion
g
4 garlic cloves, peeled
S
Salt, to taste
F
For the Filling & Sauce:
g
1 lb ground beef (85% lean)
o
1 tbsp olive oil
b
3 tbsp butter (plus more for greasing pan)
e
2 tbsp epis (see previous post for recipe)
s
½ small yellow onion, diced
r
½ cup red bell pepper, diced
g
½ cup green bell pepper, diced
c
1 tbsp chicken bouillon
f
1 tsp freshly ground black pepper
s
3 sprigs fresh thyme
f
1 tbsp fresh parsley, chopped
L
2 Laughing Cow cheese wedges
c
¼ cup cream cheese
e
1 can evaporated milk
h
1 cup heavy cream
S
½ cup Salvadoran sour cream
e
1 ½ cups extra sharp cheddar, shredded
G
1 ½ cups Gouda, shredded
P
2 cups Parmesan, shredded
F
Flavor Boosters:
k
3 tbsp ketchup
m
¾ cup mayo
m
3 tbsp mustard
E
Extra cheese to sprinkle on top
Directions
1
Cook the Pasta: In a large pot, bring chicken broth, water, green onion, garlic cloves, and salt to a slow boil.
C
Chicken broth (for boiling pasta)
g
1 green onion
g
4 garlic cloves, peeled
S
Salt, to taste
2
Add penne pasta and cook until el dente.
b
1 box penne pasta
3
Drain pasta, discard green onion, mash the cooked garlic into it. Set aside.
4
In a medium pot, heat olive oil and sauté the ground beef until browned (about 5 minutes), breaking it apart to avoid clumps.
o
1 tbsp olive oil
g
1 lb ground beef (85% lean)
5
Add butter, epis, diced onion, peppers, thyme, parsley, bouillon, black pepper, and a pinch of salt. Cook for 2–4 minutes until fragrant.
b
3 tbsp butter (plus more for greasing pan)
e
2 tbsp epis (see previous post for recipe)
s
½ small yellow onion, diced
r
½ cup red bell pepper, diced
g
½ cup green bell pepper, diced
s
3 sprigs fresh thyme
f
1 tbsp fresh parsley, chopped
c
1 tbsp chicken bouillon
f
1 tsp freshly ground black pepper
S
Salt, to taste
6
Build the Creamy Cheese Sauce: Stir in Laughing Cow and cream cheese until smooth.
L
2 Laughing Cow cheese wedges
c
¼ cup cream cheese
7
Lower heat and add evaporated milk, heavy cream, and sour cream.
e
1 can evaporated milk
h
1 cup heavy cream
S
½ cup Salvadoran sour cream
8
Add cheddar, Gouda, and Parmesan. Cook gently on low heat until cheese melts into a rich sauce.
e
1 ½ cups extra sharp cheddar, shredded
G
1 ½ cups Gouda, shredded
P
2 cups Parmesan, shredded
9
Mix in ketchup, mayo, and mustard until everything is evenly coated and extra creamy.
k
3 tbsp ketchup
m
¾ cup mayo
m
3 tbsp mustard
10
Stir the cheese sauce and mix well.
11
Transfer pasta mixture to a buttered baking dish.
12
Sprinkle additional cheese on top.
13
Bake to Perfection: Preheat oven to 375°F.
14
Bake for 25-35 minutes, or until the top is bubbly and golden brown.
