Beefaroni Royale

Steps

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1. 1
   Heat oil in a large pot and add ground beef, breaking it up as it cooks. Brown it well until it has good color.
   ▶ ≈1:43
2. 2
   Add diced onion and garlic, cooking for 3–4 minutes until softened.
   ▶ ≈1:56
3. 3
   Stir in tomato paste and cook for 1–2 minutes, allowing it to caramelize into the beef mixture.
   ▶ ≈2:03
4. 4
   Season with salt, pepper, Italian seasoning, smoked paprika, and chili flakes.
   ▶ ≈2:17
5. 5
   Add canned crushed tomatoes, beef broth, and a pinch of sugar to reduce the acidity of the tomatoes.
   ▶ ≈2:25
6. 6
   Bring to a simmer and reduce to medium-low heat. Simmer for 12–15 minutes until thick, rich, and glossy.
   ▶ ≈2:32
7. 7
   In a separate pot, melt butter.
   ▶ ≈2:47
8. 8
   Once melted, whisk in flour.
   ▶ ≈2:54
9. 9
   Gradually add milk in portions, whisking well after each addition to prevent lumps, until all milk is incorporated.
   ▶ ≈3:01
10. 10
    Bring to a simmer and cook until thick enough to coat the back of a spoon.
    ▶ ≈3:16
11. 11
    Stir in a little Dijon mustard.
    ▶ ≈3:24
12. 12
    Add white cheddar, fontina, and mozzarella cheese one at a time, stirring well after each addition.
    ▶ ≈3:36
13. 13
    Season the cheese sauce lightly with salt and pepper, being mindful that cheese is already salty.
    ▶ ≈3:56
14. 14
    Meanwhile, bring the elbow pasta to a boil and cook until tender.
    ▶ ≈5:22
15. 15
    Drain the cooked pasta and add it to the beef tomato sauce, stirring to combine.
    ▶ ≈5:32
16. 16
    Gradually pour in the cheese sauce and stir until fully combined and evenly distributed throughout.
    ▶ ≈5:45
17. 17
    Divide the beefaroni royale among bowls or plates.
    ▶ ≈6:24
18. 18
    Top each serving with freshly ground black pepper and grated parmesan cheese.
    ▶ ≈6:44