Creole Garlic Pasta in Creamy Sauce

• 12 ounces raw macaroni or 12 ounces other pastas, cooked
• 1 lb ground beef or 1 lb turkey
• 12 teaspoon garlic pepper seasoning
• 2 teaspoons minced garlic
• 1 (15 ounce) can diced tomatoes
• 12 cup creole mustard
• 1 onion, finely chopped
• 3 cups milk
• 2 tablespoons flour

1. Cook and drain pasta; set aside.
2. In dutch oven, brown beef or turkey with onion and garlic.
3. (If using turkey you may need to add 1 tablespoons oil).
4. When onion is transparent, add flour and stir to mix.
5. Slowly add milk, stirring constantly.
6. Add the can of diced tomatoes, undrained.
7. Bring to a bubble; stir until sauce thickens.
8. When sauce is thickened, stir in creole mustard and turn off heat.
9. Add in pasta, stirring to coat.
10. Add the garlic pepper.
11. If there is too much pasta for the sauce, set the extra pasta aside to be used the next day.
12. Serve.

macaroni, ground beef, garlic pepper, garlic, tomatoes, creole mustard, onion, milk, flour

Taken from www.food.com/recipe/creole-garlic-pasta-in-creamy-sauce-90654 (may not work)