Talk about comfort food. Between the ground beef, grain-free pasta, and two types of cheese, this deeply satisfying casserole is kind of over-the-top, but there's nothing wrong with that!
1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 pound 85% lean ground beef, preferably organic and grass-fed
1 (1-pound) package chickpea pasta
1 1/4 cups whole milk
1 tablespoon unsalted butter
2 cups shredded medium cheddar cheese
2 cups shredded gouda cheese
Parmesan cheese flakes, for serving
Chopped fresh chives, for serving
In a large skillet, heat the olive oil over medium-high heat. When the oil is shimmering, add the onion and garlic and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in 1 teaspoon of salt, along with the pepper and garlic powder.
Reduce the heat to medium and add the beef, breaking up the meat with a wooden spoon. Continue to cook, stirring frequently, until the beef is no longer pink, 5 to 6 minutes. Drain off the rendered fat. Keep warm over low heat.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 3 to 4 minutes. Drain immediately.
In the now-empty large pot, combine the milk and butter and place over medium heat. Once the butter has melted, reduce the heat to low and gradually stir in the cheddar and gouda. Continue to stir until the cheese has melted and formed a creamy sauce.
To serve, place one half of the pasta in a large serving dish. Top with half of the meat mixture, followed by half of the cheese sauce. Repeat, ending with the cheese sauce. Top with Parmesan flakes and chives. Serve.
Per Serving: 787 calories, 37 grams fat, 52 grams net carbs, 58 grams protein