Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Cook spaghetti according to package directions. Drain and set aside.
In a large skillet, brown the Ground beef over medium heat. Drain off any excess grease. Add Garlic and Red pepper flakes during the last few minutes of cooking. Season with Italian seasoning, salt, and pepper.
In a saucepan, melt the Butter. Whisk in the All-purpose flour and cook for 1-2 minutes to create a roux. Gradually whisk in the Dry white wine and cook for 1 minute. Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened. Stir in salt, white pepper, and nutmeg.
Remove the sauce from heat and stir in 1 1/2 cups of cheddar cheese and 3/4 cup of Monterey Jack cheese until melted and smooth.
In a large bowl, combine the cooked spaghetti, browned Ground beef, Cream of mushroom soup, and cheese sauce. Mix well.
Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese, 1/4 cup Monterey Jack cheese, and Parmesan cheese.
Bake for 20-25 minutes, or until bubbly and golden brown. Garnish with fresh parsley before serving.
Ingredients
8
1 lb450 gGround beef
1 tsp5 mLItalian seasoning
2 cloves10 mLGarlic-minced
1/4 tsp1.25 mLRed pepper flakes
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLButter
1/2 cup60 gAll-purpose flour
1/2 cup120 mLDry white wine
4 cups950 mLMilk
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite pepper
1/4 tsp1.25 mLNutmeg
2 cups225 gSharp cheddar cheese-shredded
1 cup115 gMonterey Jack cheese-shredded
1/2 cup55 gParmesan cheese-grated
1 lb450 gSpaghetti
1 can284 gCream of mushroom soup
1/4 cup60 mLChopped fresh parsley
Equipment
9x13 inch baking dish
Large skillet
Saucepan
Large bowl
Whisk
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Cook spaghetti according to package directions. Drain and set aside.
In a large skillet, brown the Ground beef over medium heat. Drain off any excess grease. Add Garlic and Red pepper flakes during the last few minutes of cooking. Season with Italian seasoning, salt, and pepper.
In a saucepan, melt the Butter. Whisk in the All-purpose flour and cook for 1-2 minutes to create a roux. Gradually whisk in the Dry white wine and cook for 1 minute. Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened. Stir in salt, white pepper, and nutmeg.
Remove the sauce from heat and stir in 1 1/2 cups of cheddar cheese and 3/4 cup of Monterey Jack cheese until melted and smooth.
In a large bowl, combine the cooked spaghetti, browned Ground beef, Cream of mushroom soup, and cheese sauce. Mix well.
Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese, 1/4 cup Monterey Jack cheese, and Parmesan cheese.
Bake for 20-25 minutes, or until bubbly and golden brown. Garnish with fresh parsley before serving.
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