- 10
Ingredients
- 1 pkg (16 oz) elbow macaroni
- 1 lb lean ground beef
- 1 can (14-1/2 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 1 envelope sloppy joe mix
- 1 small onion, finely chopped
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1 tsp ground mustard
- 1/4 tsp pepper
- 3 cups half-and-half cream
- 1 tbsp Worcestershire sauce
- 4 cups (16 oz) shredded cheddar cheese, divided
Preparation
Step 1
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, tomato paste and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until smooth. Gradually add cream and Worcestershire sauce; Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 3 cups cheese until melted. Add macaroni; mix well.
Spread two-thirds of the macaroni mixture in a greased 13-in x 9-in baking dish. Spread beef mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges. Cover and bake at 375 degrees for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-6 minutes longer or until cheese is melted.