Grindermac (spicy) Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add cavatelli and cook according to package instructions until al dente (usually 3–5 minutes for fresh; 8–10 for dried). Reserve 1 cup of pasta cooking water, then drain the pasta and toss briefly with 1 tsp olive oil to prevent sticking. Set aside.

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the finely diced onion and cook 4–5 minutes until softened and beginning to brown.

Add the minced garlic and cook 30 seconds until fragrant.

Add the ground beef and break it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Let the meat develop some good brown bits for flavor.

Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.

Add Worcestershire sauce, hot sauce, smoked paprika, dried oregano, brown sugar, salt, and black pepper. Stir to combine.

Pour in 1 cup beef broth (or water), bring to a simmer, and reduce the heat to medium-low. Simmer gently 6–8 minutes until the mixture is saucy and slightly reduced. Taste and adjust seasoning (more hot sauce or red pepper flakes if you want extra heat). Keep warm over very low heat while you make the sauce.

In a medium saucepan over medium heat melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook, whisking constantly, for 1–1.5 minutes to make a blond roux (don't let it brown).

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream so the mixture is smooth. Continue to whisk and bring to a gentle simmer; cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low. Whisk in 2 ounces softened cream cheese until fully melted and smooth.

Off the heat, slowly stir in the 2 cups grated sharp cheddar a handful at a time, stirring until melted and smooth before adding more. If the sauce is too thick, add up to 1/2 cup reserved pasta water (or milk) to reach desired consistency.

Stir in Dijon mustard, 1/2 tsp hot pepper flakes (or cayenne), chopped chipotle in adobo (if using), 3/4 tsp salt and 1/2 tsp black pepper. Taste and adjust heat and seasoning to preference.

Add the drained cavatelli to the skillet with the warmed grinder meat. Toss to combine so the pasta is coated in meat juices.

Pour the spicy cheddar sauce over the pasta and meat. Gently toss or fold with tongs/spatula until all pasta is evenly coated. If the sauce seems too thick, add reserved pasta water 1–2 tablespoons at a time until silky and loose enough to coat the cavatelli.

Cook together over low heat for 1–2 minutes to let flavors marry. Taste and adjust salt, pepper, or heat.

Divide into serving bowls. Sprinkle each portion with chopped fresh parsley and optional grated Parmesan. Add crushed red pepper to taste for extra heat.