Ingredients
1lblarge elbow macaroni
1lblean ground beef
2tbspbutter
1small yellow onion,diced
1small green bell pepper,diced
8ozbrown mushrooms,minced
2tbspketchup
1tbspWorcestershire sauce
½tspkosher salt
½tspfresh ground black pepper
1tbspcornstarch
2cupsbeef broth
8ozprovolone cheese slices,chopped
¼cupmozzarella cheese,shredded
Preparation
Cook the large elbow macaroni according to the directions on the bag and drain. Do not rinse.
Add the ground beef to a large cast-iron skillet and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef, leaving the fat if desired, and add the butter and the onions and bell peppers and mushrooms.
Let brown for 1 to 2 minutes before stirring, then let brown for another 1 to 2 minutes before stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
Cook for 3 to 5 minutes until the mixture is only slightly liquidy (about 75% of the mixture is above liquid).
Add the pasta back to the pan and mix together gently.
Turn off the heat, add in the provolone cheese.
Top with mozzarella cheese before serving.
