Cowboy Spaghetti With Cheese Sauce - Rachael Ray

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 1 lb spaghetti
• salt
• 1 tablespoon extra virgin olive oil
• 3 slices bacon, chopped
• 1 lb lean ground beef
• 1 medium onion, chopped
• 3 -4 garlic cloves, chopped
• fresh ground black pepper
• 2 teaspoons hot sauce
• 1 tablespoon worcestershire sauce
• 1 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 5 ounces , about 1/2 bottle
• 14 ounces crushed fire-roasted tomatoes
• 8 ounces tomato sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup milk
• 2 1/2 cups shredded cheddar cheese
• 1/4 cup pickled jalapeno pepper, finely chopped
• 4 scallions, chopped

Recipe

• 1 bring a pot of water to a boil. add a generous amount of salt, then the pasta and cook spaghetti until al dente according to package directions.
• 2 heat a deep skillet over medium-high heat. add olive oil and bacon. brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve. drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet. add the sirloin and crumble it with a wooden spoon as it browns, 3-4 minutes. add the onions and garlic, and season with salt, pepper, hot sauce, worcestershire, chili powder and cumin.
• 3 cook for another 5-6 minutes. add the , cook for 1 minute more then add tomatoes and tomato sauce. bring up to a bubble and continue to cook for 5 minutes.
• 4 while the meat sauce is cooking, make the cheese sauce: heat a small sauce pot over medium heat and add butter. when the butter melts, stir in the flour and cook for 1 minute. whisk in the chicken stock and then the milk. thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes. stir in the jalapenos and scallions. season with a little salt and pepper.
• 5 drain spaghetti, add to the meat sauce and combine.
• 6 pour into a large serving bowl and pour the cheddar cheese sauce over the top.