Macaroni and cheeseburger

By bklynmommy

Ingredients

• 1.5 lb 93% lean beef (I used turkey this time)
• 1 tbs dijon mustard
• Olive oil
• 1 tsp thyme
• 3 tsp garlic
• S&P
• 1/2 lb American cheese (I used a package of 24 singles)
• 1 lb elbows
• 1 quart milk (4 c)
• 1/2 stick butter
• 1/4 c flour
• Italian bread crumbs (optional)

Details

Adapted from toddlindsey.com

Preparation

Step 1

Heat olive oil in a skillet. In a bowl, mix the beef, mustard, thyme, garlic and S&P. Brown the beef mixture in the skillet. Drain cooked beef.
Bring water to a rapid boil. Add some olive oil and a small handful of salt. Boil elbows according to package directions.
Using the empty pasta pot, slowly heat the milk, stirring frequently. Shred cheese into small pieces and stir into warm milk. Stir until melted, on low heat.
Melt butter in a small microwavable bowl. Whisk in flour.
Whisk butter mixture into melted cheese mixture. The cheese sauce should thicken almost immediately.
Add the pasta and beef back into the cheese mixture and stir until well combined.
You may eat it now or bake it in the oven.
If the sauce is still too runny, let it sit for 10 minutes (if you can wait that long!) and it will thicken up nicely.
To bake it in the oven, grease a casserole dish. Pour all the pasta into the dish and cover with bread crumbs. Bake at 350 until bubbly and golden brown