8 oz. spaghetti
1 lb. ground beef
salt and black pepper, to taste
2 tbsp olive oil
1 tsp garlic powder
2 shallots, finely chopped
2 tbsp all-purpose flour
1 1/2 cup low sodium chicken broth
1 cup heavy cream
8 oz. blue cheese crumbles
2 tbsp chives, chopped

Preheat oven to 350°F.

Cook pasta to al denté according to package directions. Drain and set aside.

Brown ground beef over medium heat and season with salt and black pepper. Drain and set aside.

In a saucepan, add olive oil and sauté shallots for about 3 minutes. Stir in flour and garlic powder and cook for 1-2 minutes. Whisk in broth, bring to a boil, and then stir in cream and blue cheese. Return to a boil, reduce heat and simmer for 1-2 minutes.

In a bowl, combine ground beef, cooked spaghetti and blue cheese sauce. Spread mixture into a sprayed 9X13-inch casserole dish.

Bake 15-20 minutes or until hot and bubbly. Garnish with chives and serve hot.

Refrigerate any leftovers.

Submitted by: Thor in Myrtle Beach