Southwestern Macaroni Cheese
ready in 1 hr 10 min.
- 16 ozs Elbow macaroni
- ½ cup unsalted butter
- 6 Tbsps all-purpose flour
- 4 cups Whole milk (warmed)
- 4 cups shredded, sharp Cheddar cheese
- 1 tsp Dry mustard
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 8 ozs lean Ground beef (browned and crumbled)
- 1 large, green pepper (diced)
- 1 large Red pepper (diced)
How healthy are the main ingredients?salt
Preheat the oven to 350°F / 176°C and position a rack in the center of the oven. Grease a casserole dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well.
Return the pasta pot to the stove over medium-low heat. Add butter and melt. Add the flour and cook, whisking constantly, until smooth. Let bubble for 1 minute, without letting it brown. Whisk in the milk and bring to a simmer. Remove from the heat and immediately toss in the cheese and dry mustard but do not stir. Let stand for a minute or so, then whisk until the cheese is melted. Season with salt and pepper. Add the drained pasta, ground beef and peppers; toss with the cheese sauce.
Transfer the macaroni and cheese to the casserole dish. Bake until bubbly and golden brown, about 25 minutes. Let stand for 5 minutes before serving.