Categories: Pasta
Ingredients
- 1 pound ground beef (85/15)
- • 1 1/2 ounces of unsalted butter, plus 1 tablespoon, melted, for use with breadcrumb topping
- • 2 cloves garlic, pressed through garlic press
- • 1 1/2 ounces all-purpose flour
- • 3 cups 2% milk, cool
- • 2 cups grated sharp cheddar cheese, divided use
- • 1 teaspoon ground mustard
- • 3/4 teaspoon salt (plus a little pinch extra, if needed)
- • 1/4 teaspoon paprika
- • Pinch black pepper
- • 1 (14.5 ounce) can petite diced tomatoes, drained very well of juice and patted dry
- • 8 ounces dry elbow macaroni, cooked according to package instructions and held warm
- • 1 cup panko breadcrumbs
- • 1 tablespoon chopped green onion
Directions
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Preheat oven to 400°, and lightly mist a baking dish or casserole dish with a touch of cooking spray.
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-Place a large saute pan or skillet over medium-high heat, and once hot, crumble in the ground beef, plus a little pinch of salt and pepper, and cook until no longer pink; drain the meat completely of juices and fat, and set aside for a moment.
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-Into a medium or medium large pot set over medium-low heat, add the 1 ½ ounces of butter along with the garlic; once melted and aromatic, sprinkle in the flour and stir, and cook this roux, or thickener, for about 1-2 minutes; pour in the milk, whisking all the while to avoid lumps from forming, and allow the sauce to simmer for about 8-10 or so, or until gently bubbling and thickened; turn off the heat.
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-Add in the grated cheddar cheese, and whisk until melted into the sauce; next add in the ground mustard, the salt, the paprika, and the black pepper, and whisk to combine; add in the drained and cooked ground beef, and stir.
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-Next, add in the cooked macaroni, along with the drained diced tomatoes, and gently fold everything together until well combined; check the seasoning to see if any additional salt/pepper is needed.
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-In a small bowl, combine the panko with the melted butter, and using a fork, toss together.
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-Pour the macaroni ingredients into the prepared baking/casserole dish, and sprinkle the panko/butter mixture over top; bake for about 15-20 minutes, and if you’d like a darker crust, turn the broiler on at the end for a minute or two to crisp the crumbs.
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-Garnish with green onion, and serve. (Even a little squirt of ketchup tastes amazing, believe it or not!)