About the Dish

4 ounces Macaroni
8 ounces Ground Grass-Fed Beef
1 Onion
4 cloves Garlic
6 ounces Salad Tomatoes
8 ounces Summer Squash
1 ear Corn
2 teaspoons Italian Dried Herb Blend
3 packets Tomato Ketchup
1 packet Sriracha
2 ounces Gruyere Cheese
Per Serving
Calories 650
Total Fat 22 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 950 mg
Total Carbohydrates 77 g
Dietary Fiber 7 g
Sugar 15 g
Protein 39 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Cream Ale

Corn has a long tradition in brewing as a malt. Yes, the mass market lagers are often derided for using corn, but that scorn comes from using it to lower the cost of the beer. Corn can be used properly in craft beer when one is brewing a cream ale. Cream ales are sweet smooth ales where corn is welcome. For this dish of sweet corn consider a cream ale as the perfect accompaniment.

Jailhouse Brewing Alibi Cream Ale, Hampton, Georgia

Zinfandel - Paso Robles, CA

Zinfandels share the richness and comforting warmth of the beef skillet. I love hearty reds, even in the summertime, especially since they’re a wine capable of matching weight for weight with heavier foods. This Zinfandel adds a nice touch of peppery spice on the back palate as well.

Ancient Peaks Zinfandel, Paso Robles, CA


• Heat oven to 425° F. • Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Peel and dice onion. • Peel and chop garlic. • Halve tomatoes. • Dice squash into 1/2-inch pieces. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• When water boils, add macaroni. Cook, stirring occasionally, until macaroni is tender but not mushy, about 8 minutes. • Drain pasta.
While macaroni cooks: • Place an ovenproof skillet over medium-high heat. Add beef. Cook, breaking up meat, until browned all over, about 5 minutes. • Transfer beef to a bowl.
• Add onion to skillet. Cook, stirring occasionally, until onion is translucent, 1-2 minutes. • Stir in garlic, tomatoes, squash, corn, Italian Herb blend and 1/2 teaspoon kosher salt. Cover, and cook 5 minutes, stirring midway. • Uncover pan. Cook until vegetables are tender, 3-5 minutes.
• Stir in ketchup and sriracha. • Stir in macaroni and beef. Taste and adjust seasoning as desired with kosher salt and black pepper
• Sprinkle cheese over top. • Carefully transfer skillet to oven. Bake until cheese melts and browns in spots, 5-10 minutes. • Let stand to cool about 10 minutes. Enjoy!