Creamy Mushroom & Beef Penne 2x the delicious portions!

Name: Creamy Mushroom & Beef Penne 2x the delicious portions!
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 Onion; 8 oz Mushroom; 8 oz Cream Sauce Base; 12 oz Penne; 1 tsp Thyme; 1 cup Mozzarella Cheese; 5 tsp Red Wine Vinegar; 2 unit Beef Stock Concentrate; 2 tbsp Worcestershire Sauce; 1/4 oz Parsley; 20 oz Ground Beef; 1 tsp Garlic Powder; 1 1/2 tbsp Granulated Sugar, tbsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

This elevated-yet-crowd-pleasing stovetop mac ’n’ cheese has all the creamy cheesiness and tender pasta you crave, plus yummy extras: browned ground beef, savory sautéed mushrooms with caramelized onions, and fresh herby hits of parsley and thyme. Plus it’s ready to please your crowd (or just a few with leftovers to spare!) in a quick 35 minutes. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Onion
8 oz Mushroom
8 oz Cream Sauce Base
12 oz Penne
1 tsp Thyme
1 cup Mozzarella Cheese
5 tsp Red Wine Vinegar
2 unit Beef Stock Concentrate
2 tbsp Worcestershire Sauce
1/4 oz Parsley
20 oz Ground Beef
1 tsp Garlic Powder
1 1/2 tbsp Granulated Sugar, tbsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil (we used a 6-quart pot). Wash and dry produce.

Halve, peel, and thinly slice onions.

Trim and slice mushrooms into 1⁄4-inch-thick pieces. (Skip if your mushrooms are pre-sliced!)

Pick parsley leaves from stems; roughly chop leaves.
2

Heat a drizzle of oil in a large, preferably high-sided, pan over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes (6-8 minutes for 8 servings).

Turn off heat; transfer to a large bowl. Wipe out pan. TIP: If there’s excess grease in your pan, carefully pour it out and discard.
3

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water (2 cups for 8 servings), then drain. (Keep empty pot handy for Step 5.)
4

While pasta cooks, heat a large drizzle

of oil in pan used for beef over medium- high heat. Add onions and mushrooms;

cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If browning too quickly, reduce heat to medium.

Add vinegar, thyme, garlic powder, and 1⁄2 TBSP sugar (1 TBSP for 8 servings); cook, stirring occasionally, until onions are caramelized, 1-2 minutes more.

Season with salt and pepper.
5

In pot used for pasta, combine Worcestershire sauce, stock concentrates, cream sauce base, and 3⁄4 cup pasta cooking water (1 1⁄4 cups for 8 servings).

Return pot to stovetop over medium- high heat. Cook, stirring, until sauce has thickened slightly, 3-4 minutes. Remove from heat.

Stir in mozzarella until melted.
6

To pot with cheese sauce, add drained penne, beef, and onions and mushrooms. Stir to combine. Taste and season with salt and pepper.

Serve pasta directly from pot, family style! Garnish with parsley.

Ground Beef is fully cooked when internal temperature reaches 160°.

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