Spaghetti with Cheddar Cheese Sauce

This is not your typical spaghetti. I saw this one Rachel Ray Show and just by looking at it make me so hungry. So, I decided to cook it myself and it turns out to be really really good. I omitted some ingredients that I don’t like since am not into spicy food. You guys should try it sometimes and I can assure you that you will be cooking this one over and over again.

Good luck and enjoy cooking!







Ingredients:

• 1 pound spaghetti
• Salt
• 1 tablespoon extra-virgin olive oil
• 3 slices smoky bacon, chopped
• 1 pound ground sirloin
• 1 medium onion, chopped
• 3-4 cloves garlic, chopped
• Freshly ground black pepper
• 2 teaspoons hot sauce ( i use tobasco juz a few drops)
• 1 tablespoon Worcestershire sauce (eyeball it)
• 1 tablespoon chili powder (depends on ur liking)
• 1/2 tablespoon ground cumin (half a palmful)
• 1 can, 14 ounces chopped or crushed tomatoes
• 1 8-ounce can tomato sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup milk
• 2 1/2 cups shredded cheddar cheese
• 4 scallions, chopped

Preparation:

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.

Heat a deep skillet over medium-high heat. Add EVOO 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. Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce. Bring up to a bubble and continue to cook for 5 minutes.
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.
Drain spaghetti, add to the meat sauce and combine.
Pour into a large serving bowl and pour the cheddar cheese sauce over the top.