Categories: Pasta
Ingredients
- 6 tbsp. unsalted butter, divided
- 1 lb. ground sirloin
- 1/3 cup all-purpose flour
- 4 1/2 cups whole milk, room temp
- 2 (8oz.) packages extra-sharp Cheddar, shredded and divided
- 8 oz. Velveeta, cubed
- 1/4 cup chopped fresh chives
- 2 tsp dry mustard
- 1 1/2 tsp kosher salt
- 16 oz. elbow macaroni, cooked as directed
- 7 oz. jar diced pimientos, drained
- 2 cups coarsely crushed buttery round crackers
- 2 tbsp. unsalted butter, melted
- Garnish: chopped fresh chives, black pepper
Directions
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Preheat oven to 375. Spray a 13×9-inch baking dish with cooking spray.
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In a large Dutch oven, melt 1 tbsp. butter over medium-high heat. Add beef; cook, stirring occasionally, until browned and crumbly, about 8 minutes. Remove from pot.
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Melt remaining 5 tbsp. butter in pot over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk until smooth; bring to a boil. Cook, whisking frequently, until slightly thickened, about 4 minutes. Remove from heat; gradually whisk in 3 cups Cheddar and Velveeta until melted and smooth. Stir in chives, mustard and salt. Stir in beef, cooked pasta, and pimientos until well combined. Spoon mixture into prepared pan.
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In a small bowl, stir together crushed crackers, melted butter and remaining cheddar. Sprinkle onto pasta casserole.
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Bake until edges are bubbly and topping is golden brown, 22 to 25 minutes, loosely covering with foil to prevent excess browning, if necessary. Let stand for 10 minutes before serving. Garnish with chives and pepper.