Macaroni and Beef Casserole

• Meat

  • 1 lb Ground beef chuck or round steak, lean

• Produce

  • 2 tbsp Basil or italian parsley, fresh
  • 1/4 cup Celery
  • 2 tsp Garlic
  • 1/4 cup Green pepper
  • 1 cup Onions
  • 1 tbsp Oregano, fresh
  • 1/2 cup Tomatoes, canned

• Pasta & Grains

  • 1 1/2 cups Elbow macaroni

• Baking & Spices

  • 1 Cayenne pepper
  • 2 tbsp Flour
  • 1/4 tsp Nutmeg
  • 1 Pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 2 cups Cheddar cheese
  • 2 cups Milk
  • 2 tbsp Parmesan cheese, grated

• Liquids

  • 2 qt Water

Found on cooking.nytimes.com