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| Layered Beefy Mac n' Cheese |
Ingredients
- 2 cups uncooked elbow macaroni (8oz)
- 1 pound ground beef
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup chicken broth
- 3 cups shredded Cheddar cheese (12oz)
- 1 cup soft bread crumbs
Directions
- Heat oven to 350 F
- Spray 2 qt casserole dishe with cooking spray
- Cook and drain macaroni as directed on package, using minimum cooking time
- Meanwhile, in a skillet, cook the ground beef
- Season beef with 1/2 teaspoon salt and pepper
- Cook beef until thoroughly cooked, drain
- In a 2 qt saucepan, melt butter over medium heat
- Stir in flour, cook and stir 1 minute until bubbly
- Add in milk, cook and stir for 5-6 minutes until mixture thickens slightly
- Stir in broth and remaining 1/2 teaspoon salt
- Remove from heat
- Stir in cheese
- Fold in cooked macaroni
- Spoon 1/3 of the macaroni mixture into casserole dish
- Top with 1/2 of the beef misture
- Layer with another 1/3 of the macaroni mixture, remaining beef and finish off with the last of the macaroni mixture
- Top with the bread crumbs
- Bake uncovered 25-30 minutes or until bread crumbs are golden brown
The only thing different I did was use Velvetta cheese instead of the shredded cheddar cheese. I didn't use a full 12oz of cheese either, just enough to coat the noodles and still be nice and cheesy!
(Recipe used: Pillsbury Annual Recipes 2012)
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