Sloppy Joe Mac and Cheese |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Combining two mealtime classics into this casserole was a success for Dorothy Leone. Sloppy Joe Macaroni and Cheese is a hit in her Meredith, New Hampshire home. âMy grandchildren love it,â she says. âIt's so versatile, too. Instead of the sloppy joe mix, I sometimes add taco seasoning, and I've also experimented with the other ingredients. But I do hope you can lighten it up a bit. Ingredients:
1 package (16 ounces) elbow macaroni |
1 pound lean ground beef (90% lean) |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1 envelope sloppy joe mix |
1 small onion, finely chopped |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon ground mustard |
1/4 teaspoon pepper |
3 cups half-and-half cream |
1 tablespoon worcestershire sauce |
4 cups (16 ounces) shredded cheddar cheese, divided |
Directions:
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.
2. 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.
3. 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° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-6 minutes longer or until cheese is melted. Yield: 10 servings.
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