It's fall, so let's combine two comfort classics into one delicious meal; Mac and cheese and shepherd's pie (which is really cottage pie since I use beef rather than lamb, but I digress).
1 bunch scallions, sliced
1 carrot, chopped
4 ounces elbow macaroni
10 ounces ground beef
2 ounces shredded fontina
2/3 cup milk
Salt and pepper
Bring a medium saucepan of salted water to a boil
Transfer pasta to saucepan with boiling salted water and cook, stirring occasionally, until al dente. Meanwhile, heat 1 tablespoon oil in a medium ovenproof skillet over medium- high. Add carrots and cook until tender. Transfer to a plate.
To same skillet, add ground beef, chopped garlic, and sliced scallion whites and light greens. Cook, breaking up beef into smaller pieces, until browned. Add reserved cooking water and carrots; cook, stirring occasionally, until beef is cooked through. Season with salt and pepper. Cover to keep warm.
Melt 1 tablespoon butter in reserved saucepan over medium. Sprinkle 1 tablespoon flour into saucepan; cook, stirring. Slowly whisk in 2⁄3 cup milk; cook, whisking constantly, until sauce is smooth and thickened, about 2 minutes. Remove from heat; whisk in cheese until completely melted. Season to taste with salt and pepper. Stir in pasta until evenly coated.
Evenly spoon mac and cheese over beef filling. Broil on top oven rack until golden and lightly browned in spots.
Serve mac and cheese shepherd's pie with remaining scallions sprinkled over top. Enjoy!