- 6
Ingredients
- 2 cups uncooked elbow macaroni (8 oz)
- 1 lb lean (at least 80%) ground beef
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup Progresso® chicken broth (from 32-oz carton)
- 3 cups shredded Cheddar cheese (12 oz)
- 1 cup soft bread crumbs (about 2 slices bread)
Preparation
Step 1
1.Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package.
2.Meanwhile, in 10-inch skillet, cook beef, 1/2 teaspoon of the salt and the pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
3.In 2-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute, stirring constantly, until bubbly. Stir in milk; cook 5 to 6 minutes, stirring constantly, until mixture thickens slightly. Stir in broth and remaining 1/2 teaspoon salt. Remove from heat; stir in cheese. Fold in macaroni.
4.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). Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture. Top with bread crumbs.
5.Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.