Beefaroni Royale: beef and tomato pasta with cheese sauce

Heat a little oil, add the ground beef and break it up; let it get decent color before stirring it around.

Add onion and garlic and cook three to four minutes. Add tomato paste and cook it in a minute or two until it changes color.

Season with salt, pepper, Italian blend, smoked paprika and chili flakes; add a can of crushed tomatoes, a little beef broth and a little sugar to cut the acidity.

Bring to a simmer, then simmer on medium-low 12 to 15 minutes until thick.

For the cheese sauce, melt butter, whisk in flour, then add the milk a little at a time, whisking well after each addition so there are no lumps.

Bring to a simmer until thick enough to coat the back of a spoon, then turn it down.

Stir in a little Dijon, then shredded white cheddar, fontina and mozzarella a little at a time, stirring after each. Season with salt and pepper, easy on the salt.

Boil the pasta and mix it into the beef sauce, then stir in the cheese sauce until combined.

Plate and finish with fresh ground pepper and Parmesan.