Cheesy Venison “Hamburger Helper”

This cheesy, delectable dish is a staple in our home and it is SO incredibly easy to make! We hope that you’ll cook this healthy, fresh alternative meal for you and your family and that it becomes a favorite of yours too.

Ingredients

• 1 tablespoon of butter
• 1 large yellow or white onion (diced)
• 1 lb ground venison (or extra lean ground beef)
• 1 large carrot (diced)
• 2 celery stalks (diced)
• 3 cloves of garlic (minced)
• 1 teaspoon of sea salt
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cane sugar
• 1/4 teaspoon black pepper
• 3/4 teaspoon chili powder
• 1/4 cup whole wheat flour
• 3 cups of whole milk
• 375g packaged whole wheat rigatoni (*or make your own, see note below)
• 1 1/2 cups of grated cheddar cheese

Instructions

1. Bring a large pot of water to a boil and cook pasta as instructed on the package. (*if using fresh homemade pasta, boil the pasta for 3 minutes)
2. In a large pan, melt the butter over medium heat. Add the onion and sauté for 4-5 minutes until fragrant and translucent.
3. Add the ground venison (or extra lean ground beef) and break it up in the pan and cook over medium heat.
4. When the meat is about halfway cooked, add the carrots and celery to the pan and stir.
5. Add the garlic, spices, and flour to the pan when the meat is completely cooked. Stir until the flour is well combined with the butter and cook for a minute or two while stirring.
6. Add the milk to the pan and stir, scraping the bottom of the pan to remove any food that may have stuck to the pan. Continue to cook over medium heat until the mixture begins to bubble and thicken.
7. Remove the pan from the heat and stir in the cheese until melted. Add the pasta and stir to combine everything.
8. Serve the dish immediately. Leftovers will last up to 5 days in the refrigerator. Reheat leftovers before serving.

NOTE

*If making homemade pasta, you can use the ratio of 450 grams (1 lb) of flour to 4 (room temperature) eggs. Add the flour into a bowl and create a well or pocket, then add the eggs to the well. Mix the eggs into the flour until completely combined. Knead the dough with your hands until the mixture is homogenous and consistent. If the flour is too dry, add a little water. If the flour is too sticky and soft, add more flour. The mixture should not stick to your hands. Remove the mixture from the bowl and place on a lightly floured surface. Knead the dough more if necessary and cut the dough into small sections. You may now use any pasta maker of your liking.