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Cooked pasta is folded into a thick beef-and-cheddar sauce on the stove. The title reflects the skillet method rather than promising an oven bake.
Ingredients and measurements
- 1 pound ground beef
- 2 cups cooked rotini or penne pasta
- 1 cup shredded cheddar cheese
- 1/2 cup beef bacon, cooked and crumbled
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt, to taste
- Black pepper, to taste; Water, a small splash if needed to loosen sauce
Preparation and cooking
- Stage 1
Brown beef to 160°F and drain excess fat. Stir flour through the crumbles and cook briefly, then add milk gradually while stirring.
- Stage 2
Add ketchup and Worcestershire, simmer gently until thickened and season to taste. Add a small splash of water if too thick to coat the pasta.
- Stage 3
Fold in two cups already cooked pasta, cooked bacon and cheddar over low heat. Warm through until cheese melts and the mixture is hot.
- Stage 4
Serve promptly. If using refrigerated leftovers as ingredients, heat the finished mixture to 165°F.
No. Use two cups after cooking, which is much less than two dry cups.
Is the pasta measured dry?
The flour can form clumps if all the milk is poured onto one spot at once.
Why add liquid gradually?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Is the pasta measured dry?
No. Use two cups after cooking, which is much less than two dry cups.
- Why add liquid gradually?
The flour can form clumps if all the milk is poured onto one spot at once.