Cheesy Beef and Pasta

2 tbsp garlic infused olive oil (recipe at bottom of post)
1 bunch scallions, whites removed, chopped
2 tsp paprika
2 tsp salt
1 1/2 c hot water
1 1/2 tbsp arrowroot or cornstarch
2 c plain, unsweetened Almond milk (cheapest at Trader Joe's)
8 oz RICE pasta - elbow, penne or rotini (cheapest in bulk section at Winco or Trader Joe's)
1 1/2 c shredded cheddar cheese
1/2 c sour cream
salt and pepper to taste

1.  Heat EVOO in large saucepan over med heat.  Add beef to pan and begin to brown.  Just before browned, add scallions and cook until browned.
2.  Make a well in the middle of the beef and add the paprika and salt.  Let sit about 20 seconds, until fragrant, then stir into the beef mixture.
3.  Whisk hot water and arrowroot/cornstarch and pour into beef mixture.  Stir in almond milk and pasta.   Bring to boil, decrease heat to low and place lid on top.  Cook for 10 minutes or until pasta is tender.
4.  Remove pot from heat and stir in cheese and sour cream.  Season with salt and pepper to taste.  Serve with roasted or sauteed green beans.

Garlic infused EVOO: Heat 1/2 c olive oil over med heat, adding 4 peeled garlic cloves once oil is warm.  Heat until fragrant, but not colored, 3-5 minutes.  Remove from heat, cool and let steep 1 hour.  Store in refrigerator 1 week.  Use in place of regular EVOO or as a dipping sauce for breads (or for recipes for people like me :)