Nostalgia Supper


Posted: May 20

Time: 35 minutes

Yield: 4 servings

recipe image

It's really cool how certain meals can remind us of great memories from childhood, like the cake your mom made to celebrate your birthday or the tasty corn on the cob you had at the big neighborhood block party. What's even sweeter are the foods that take us right back to the average day in the life of being a kid. Nostalgia Supper is sure to have you revisiting a casual Tuesday night digging into dinner with your family. After just one bite, though, you'll remember that there's nothing average about this buttery pasta, savory ground beef, and crunchy carrots mixed together with a creamy, cheesy sauce. So take it back to all the good 'ole days, not just the great ones, and let your tastebuds relish in the greatness that is Nostalgia Supper.


Ingredients

• 2 tablespoons extra virgin olive oil • 1 large yellow onion, cut into 1/2-inch pieces • 3 medium carrots, cut into 1/4-inch pieces • 1/2 teaspoon kosher salt • 1/4 teaspoon black pepper • 3 cloves garlic, minced • 1 pound ground beef, lean • 2-3 teaspoons of hot sauce • 1 teaspoon dijon mustard • 2 teaspoons smoked paprika • 1 (14-ounce) container beef broth, reduced-sodium • 2 cups water, plus more as needed • 8 ounces whole-wheat elbow pasta, uncooked • 1/2 cup Greek yogurt, plain, nonfat • 1 1/2 cups sharp cheddar cheese, grated • 1/4 cup chives, optional, chopped and divided

Directions

Step 1

Heat a dutch oven or a large, deep, 12-inch skillet with a sturdy bottom over medium-low heat.

Step 2

Add the oil, onions, carrots, salt, and pepper to the dutch oven.

Step 3

Let the veggies cook until the onions turn brown and soft, about 10 minutes.

Step 4

Add the garlic to the veggie mixture and cook until fragrant, about 30 seconds.

Step 5

Increase the heat to medium-high and add the ground beef to the veggie mixture.

Step 6

With the back of a large spoon or a sturdy spatula, break the beef into small pieces.

Step 7

Cook the beef, stirring periodically, until it is browned and cooked through, about 6-8 minutes.

Step 8

Carefully transfer the dutch oven from the heat and drain any of the excess fat, leaving just a little bit in the pan to keep the beef moist. If the beef is 93% lean, it will likely not need to be drained.

Step 9

Return the dutch oven to medium-high heat.

Step 10

Stir the hot sauce, dijon mustard, and smoked paprika into the beef mixture.

Step 11

Add the beef broth to the beef mixture.

Step 12

Scrape up any browned bits stuck to the bottom of the pan.

Step 13

Add the water to the beef mixture and stir to combine.

Step 14

Bring the mixture to a boil over medium-high heat.

Step 15

When the liquid reaches a boil, add the elbow pasta and cook until al dente according to the package instructions, stirring often and scraping a spoon along the bottom of the pan to keep it from sticking. If the pasta begins to dry, add more of the water.

Step 16

Transfer the dutch oven away from the heat and let it cool for 1 minute.

Step 17

Add the Greek yogurt and the cheese into the pasta mixture.

Step 18

Stir until the cheese is melted and the ingredients are well combined.

Step 19

Stir 2 tablespoons of the chives into the pasta mixture.

Step 20

Sprinkle the remaining chives on top.

Step 21

Serve hot.


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