Layered Mac 'n Cheese With Ground Beef |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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You can use penne or rotini pasta in place of the elbow macaroni if you would like. Also, use Swiss cheese and a dash of ground nutmeg in place of the cheddar cheese to bring a whole new flavor to this dish. This recipe is from Pillsbury. Ingredients:
2 cups uncooked elbow macaroni |
1 lb lean ground beef |
1 teaspoon garlic, minced |
1 teaspoon seasoning salt |
1/4 teaspoon ground black pepper |
1/4 teaspoon ground nutmeg |
1 dash cayenne |
4 tablespoons butter |
2 tablespoons all-purpose flour |
2 1/2 cups milk |
3 cups sharp cheddar cheese, shredded |
1 cup soft breadcrumbs, about 2 slices bread |
Directions:
1. Heat oven to 350 degrees.
2. Spray 2 quart casserole with cooking spray.
3. Cook and drain macaroni as directed on package.
4. Meanwhile, in 10-inch skillet, cook beef and garlic, 1/2 t of the salt and 1/4 t pepper over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if desired.
5. In 2-quart saucepan, melt butter over medium heat.
6. Stir in flour, cook 1 minute, stirring constantly, until bubbly.
7. Stir in milk, cook 5-6 minutes, stirring constantly, until mixture thickens slightly.
8. Stir remaining 1/2 t salt, the nutmeg and cayenne.
9. Remove from heat; stir in cheese.
10. Fold in macaroni.
11. Spoon 1/3 of the macaroni mixture (about 1 1/3 cups) into casserole; top with half of the beef (about 1 1/2 cups).
12. Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture.
13. Top with bread crumbs.
14. Bake uncovered 25-30 minutes or until bread crumbs are golden brown.
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