• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. • Once rigatoni has cooked for 5 minutes, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, scallion whites, Fry Seasoning, and a big pinch of salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• Stir drained rigatoni, cream cheese, cheddar, stock concentrate, ketchup, and 1/3 cup pasta cooking water (2/3 cup for 4 servings) into pan with beef mixture. Cook, stirring, until cheese melts and everything is coated in a creamy sauce, 1-2 minutes. TIP: If necessary, stir in more pasta cooking water a splash at a time. • Taste and season with salt and pepper if needed.

• Divide pasta between bowls and top with scallion greens. Serve. Ground Beef is fully cooked when internal temperature reaches 160°.