ImALittleCrackpot: That roux looks kinda lumpy.
Ariel_Etaime: The egg part is new and interesting to me! Is it to keep the casserole together?
celerystalker712: Needs like 3 more jars of sauce. That looks insanely dry.
GfxJG: Lets be honest, this is just a shit lasagna.
DeReiniger: Omg why would you not make the rout with the fat from the meat? Why drain it?!
lerainbowassassin: Wouldn’t it have been better to mix the cheese in with the roux? The roux thrown on top of the pasta makes it look more like a gravy.
kramjr: Prepared very poorly. Impressive.
olegv40: WTF, the entire point of rigatoni or any hollow pasta is to have the sauce and meat get stuck inside, putting that stuff on top is going to lead to like a weirdly layered thing and the pasta layer is going to have a weird texture.
PudendalCleft: A fucking terrible, bland, dry recipe.
Please never follow it. Anybody.
newmyy: Take some time to learn technique. Putting ground beef into a cold pan is a big no-no, and using a whisk to make a rioux is much more effective than a wooden spoon. Also, a basic tomato sauce would be 100x better than that stuff from a jar and is very easy and cheap to make.
kucky94: That looks like the blandest pile of ‘I’m a busy mom’ I’ve every seen in my life
wilc8650: Come to the comments to see why this is terrible. Every. Time.
TindoContra: This whole Gif Recipe is bad. Shows 3 Cups of Mozzarella and proceeds to drop a few sprinkles.
nottheworstmanever: Don’t drain the beef fat.
kasapmanavhiyar: wtf is that thing that they sprinkle at the end?
stupidperson810: Like it except the shaved chocolate at the end.
HairoftheDog89: Why garnish with parsley at the end and not basil? Basil would compliment the components of the dish.
cjamesa20: Why would you ever drain the water from the beef? All that flavor gone to waste. Evaporate it while still cooking the beef and get that nice crust or use it for the roux. Damn.
AceFive: I mean, it looks good. I’d probably throw some veggies in there though.
halfcastaussie: what even is vegetables
tet5uo: They lost me right from the start when they didn’t just use some actual onion and garlic instead of that shitty powder.
watches_you_poopin: Gross.
Sieggi858: Why even add a roux for this? It’s not even adding any flavor, just adding a very slight creamy texture.
wing3d: Who needs seasonings we have cheese.
gloomyroomy: Need to brown that roux.
MichaelRahmani: [Source](https://tasty.co/recipe/save-bake-beef-and-cheese-rigatoni)
Ingredients:
>2 lb ground beef
>
>salt, to taste
>
>pepper, to taste
>
>garlic powder, to taste
>
>3 tablespoons salted butter
>
>onion powder, to taste
>
>⅓ cup flour
>
>3 cups milk
>
>1 cup unsalted butter, 2 sticks, melted
>
>2 lb rigatoni, cooked
>
>4 eggs, beaten
>
>24 oz marinara sauce
>
>3 cups shredded mozzarella cheese
>
>½ cup parmesan cheese
Preparation:
>Preheat oven to 375°F (190˚C.)
>
>In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
>
>In the same pan, melt the butter, and mix with the flour until it forms a paste.
>
>Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
>
>In a bowl, mix the rigatoni with the eggs. Divide between two 9×13 inch (23×33 centimeter) baking dishes.
>
>Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
>
>Bake both for 30-35 minutes, or until cheese is melted and golden brown.
>
>Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F(190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
>
>Enjoy!
iam_a_waterjug: Am I the only person that noticed it said to freeze for 2 MONTHS?
MotherfuckinRanjit: Nice
Slaymign0n: I’m gonna need about double the sauce and cheese here
Sick idea though I’m gonna do it this week
TheConsonant: Switch out the beef for Italian sausage and we’ll really have a dish here.
Albatross767: Where’s the cheese….
CineKayla: Is no one else bothered by the one noodle left on the counter?
Thepluskota: Remember what chef John says
Cold milk + hot roux = no lumps.
dilligiff: Just make baked ziti
Costumekiller: I wish this sub had actually good recipes
JackTheFlying: Hey, if you want to make this, be sure to preheat your pan. You want to get a nice browning reaction, and if your heat is too low, you might as well be steaming it. You shouldn’t have to drain the fat, because the fat should cook back into the meat.
Also, they use more flour than fat for their roux. Don’t do that. You want equal parts by volume (I think? maybe it’s by weight?)
All that said, I’m definitely using this. This would be perfect for a mid-week, easy to make dish. Ooh, maybe with some spinach and a little extra garlic
**Edit** And basil. Fucking love basil
RuKoAm: Pretty sure meat and milk isn’t kosher
chewbungus: What the fuck did I just watch? These keep getting worse. Looks disgusting…
Dick__Marathon: Genuine question here, why would tot dran the beef drippings just to add butter? Why not keep the original fat instead of adding a new one
Mrnoone696: Drain and use marinara from a jar. Ugh…
Magikarpeles: this looks terrible.
Tripl3JMIA: Dude this upsetting on several layers
ModernShoe: Please stop putting that green shit on my pasta
dec7td: Jarred marinara? Meh.
twispandcatsby: Is that the “best pan ever” from those infomercials where literally nothing sticks to it?
ChewieW: I knew that this was a joke when I saw that sketchy sentence “Freeze for 2 months”
FadingEcho: Video by Buzzfeedsomething. No thanks. I like my dishes without wrong-headed leftist social justice.
128bitworm: This is like lunch and dinner…maybe. Why would I want to store it for two months!?
