INGREDIENTS
1 lb
stew beef, fat trimmed, cut into bite size pieces
1/2 tsp
kosher salt
1 tsp
coarse black pepper
1 tbsp
Worcestershire sauce
1
box of elbow pasta
1/2 tbsp
butter
2 tsp
olive oil
1/2 cup
onion, diced
salt
1 1/2 cups
cold milk
1 1/2 tbsp
cornstarch
2 tbsp
butter
1 cup
horseradish cheddar
1 cup
sharp white cheddar cheese, shredded
1/2 cup
sharp white cheddar to top the macaroni
1 tsp
olive oil
1 tbsp
breadcrumbs