Sloppy Joe Macaroni and Cheese Casserole

By á-46

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 pounds lean ground beef, 85% to 90%
• 1 medium onion, chopped
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons prepared yellow mustard
• 1/4 teaspoon dry mustard
• 1 cup ketchup
• 2 teaspoons brown sugar
• Salt and freshly ground black pepper, to taste
• 8 ounces elbow macaroni
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1/4 teaspoon dry mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups milk
• 2 cups shredded cheese (sharp cheddar, or a cheddar blend)
• 1 cup fresh bread crumbs

Preparation

Step 1

In a large skillet over medium heat, heat the vegetable oil. Add the ground beef and onions and cook, stirring, until the beef is no longer pink and the onions are lightly browned. Pour off excess grease.

In a small bowl or cup, combine the garlic powder, prepared mustard, ketchup, and brown sugar. Stir into the ground beef mixture. Taste and add salt and pepper, as needed. Set aside.

Cook the macaroni following package directions. Drain in a colander and rinse with hot water.

In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook, stirring, for 1 minute. Add 1/4 teaspoon dry mustard and 1/4 teaspoon freshly ground black pepper. Cook, stirring, for 2 minutes.

Add the milk and cook, stirring, until thickened. Stir in the shredded cheese and add salt, to taste.

Heat the oven to 350 F.

Combine the drained macaroni with the cheese sauce.

Spoon the ground beef mixture into a lightly greased 2 to 2 1/2-quart baking dish. Top with the macaroni and cheese mixture.

Melt the remaining 2 tablespoons of butter.

Combine the bread crumbs with 2 tablespoons melted butter, mixing well to coat all of the crumbs. Sprinkle the crumbs over the macaroni and cheese layer.

Bake for 25 to 35 minutes, until hot and the topping is lightly browned.