1 pound stew beef, fat trimmed, cut into bite size pieces
½ teaspoon kosher salt
1 teaspoon coarse black pepper
1 tablespoon Worcestershire sauce
1 (12 ounce) box of elbow pasta
½ tablespoon Cabot Unsalted Butter
2 teaspoons olive oil
½ cup onion, diced
Pinch of salt
1½ cups cold milk
1½ tablespoons cornstarch
2 tablespoons Cabot Unsalted Butter
4 ounces Cabot Horseradish Cheddar, shredded (about 1 cup)
4 ounces Cabot Sharp Cheddar, shredded (about 1 cup)
2 ounces Cabot Sharp Cheddar, to top the macaroni (about ½ cup)
1 teaspoon olive oil
1 tablespoon breadcrumbs
Get the ingredients you need at a convenient nearby location.
To see how to make this recipe, visit Sugar Dish Me.
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