This easy weeknight dinner is from FamilyCircle, and having made it twice now, you will go for seconds. It's a simple dish that hits all notes, the mac and cheese part, and the ground beef part. I was so excited to make such an American dish, considering at the time, we were hosting two foreign exchange students.
The plates were cleaned so quickly by the two teenagers and husband alike. I had all the ingredients already, except the tomatoes, so the picture will not show them. So with or without the tomatoes, this was such a comfort dish to make again and again.
- 1 lb elbow macaroni
- 1 lb ground sirloin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup ketchup
- 2 tbsp yellow mustard (or dijon mustard)
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 can (12oz) evaporated milk
- 3 cups shredded cheddar cheese
- 2 plum tomatoes, cored and thinly sliced
- 2 tbsp seasoned bread crumbs
- Heat oven to 350. Coat a 2-qt oval baking dish with nonstick cooking spray.
- Bring a large pot of lightly salted water to boiling. Add pasta and cook, 10 minutes, as per package directions. Drain.
- While pasta cooks, heat a large nonstick skillet over medium-high heat. Add sirloin, breaking apart with a wooden spoon. Cook 6 minutes, until no longer pink. Season with 1/4 salt and pepper. Remove from heat and stir in ketchup and mustard. Transfer to a bowl.
- Return skillet to medium heat and add butter. Once melted, whisk in flour, then add milk in a thin stream. Bring to a simmer and cook 2 minutes. Remove from heat and whisk in remaining 1/4 tsp salt and 2 cups of the cheese. Stir in pasta. Pour into prepared dish. Top with meat mixture, remaining cheese, sliced tomatoes, and bread crumbs. Spritz with nonstick cooking spray.
- Bake at 350 for 20 minutes. Increase heat to broil and broil for 2 minutes.