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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a family favoriteI got the recipe from my mother, and my kids love it. It reheats beautifully, toowhen we do have any leftover, that is!Sharon Drys, Shelburne, Ontario Ingredients:
1 pound ground beef |
1 cup chopped onion |
1 can (15 ounces) tomato sauce |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 garlic clove, minced |
2 cups uncooked elbow macaroni |
1 cup (4 ounces) shredded cheddar cheese |
1 egg, lightly beaten |
cheese sauce: |
3 tablespoons butter, melted |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups milk |
1 cup (4 ounces) shredded cheddar cheese |
1/2 teaspoon salt |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, salt, oregano, pepper and garlic. Cover and simmer for 15 minutes.
2. Meanwhile, cook macaroni according to package directions; drain and rinse.
3. In a large bowl, combine the macaroni, cheese and egg; set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in cheese and salt.
4. Spoon half of the macaroni mixture into a greased 13-in. x 9-in. baking dish. Spread with meat mixture; top with remaining macaroni mixture.
5. Bake at 350°, uncovered, for 30 minutes or until heated through. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.
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