Recipe for 4-6
500gr. elbow macaroni
250gr. ground beef
3/4 cup water
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup grated Cheddar cheese
1 teaspoon cinnamon, powdered
1/3 teaspoon salt
1/3 teaspoon freshly grated black pepper
1 tablespoon tomato paste
1/2 teaspoon paprika, powdered
1/2 cup red dry wine
Prepare pasta according to package directions. Drain and keep warm.
Brown ground beef in a large nonstick skillet over medium-high heat until no longer pink. Season with salt, black pepper, and paprika and give it a good stir. Add the water and simmer until almost all juices evaporated. Add the wine and tomato paste and toss the ingredient. Simmer for a while until the sauce thickens, stirring occasionally, 7 minutes or until most of the liquid evaporates. Remove beef mixture from heat.
Melt butter in a large saucepan over medium-low heat. Whisk in the flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat.
Stir in 1 1/2 cups cheese, stirring until melted. Add and stir in cooked pasta and beef mixture. Sprinkle on top with remaining 1/2 cup cheese.
Serve immediately while still hot. Enjoy!