Categories: Pasta
Ingredients
- 16 oz. penne pasta
- 1 lb. ground beef
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 1/4 cups beef broth
- 1 tbsp. Worcestershire
- 3 tsp ground mustard
- 2 cans (14.5 oz each) diced tomatoes, drained
- 4 green onions, chopped
- 3 cups shredded Colby-Jack cheese, divided
- 2/3 cup grated Parmesan, divided
Directions
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Cook pasta as directed; drain.
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Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.
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In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.
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Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.