Cowboy Spaghetti With Cheese Sauce - Rachael Ray

Ingredients

• 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 ale beer, 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

Directions

1. 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. 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. 3

   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.

4. 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. 5

   Drain spaghetti, add to the meat sauce and combine.

6. 6

   Pour into a large serving bowl and pour the cheddar cheese sauce over the top.