Diva Tasting: Beef Mack N’ Cheese…

Beef Mack N’ Cheese


2 Pounds lean ground beef cooked to crumbly

2 tablespoons butter

¼ cup finely chopped onion

2 tablespoons all-purpose flour

2 cups milk

¾ teaspoon salt

½ teaspoon dry mustard

¼ teaspoon ground black pepper

1 (8 ounce) package elbow macaroni

2 cups shredded sharp Cheddar cheese

1 (8 ounce) package processed American cheese, cut into strips


Preheat the oven to 350 degrees F (175 degrees C). Brown beef with a little salt and until crumbly. Remove from skillet and drain on paper towels. Melt butter in a medium saucepan over medium heat. Sauté onion for 2 minutes. Stir in flour and cook for 1 minute, stirring constantly. Then stir in milk, salt, mustard, and pepper. Cook, stirring frequently, until mixture boils and thickens. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook until al dente, 8 to 10 minutes; drain. Add Cheddar and American cheeses to milk mixture; stir until cheese melts. Add beef and combine. Combine cheese sauce and macaroni in a sprayed 2-quart baking dish; mix well. Bake in preheated oven until hot and bubbly, about 30 minutes. Let cool 10 minutes before serving. Serve with house salad and rolls. 6 Servings.


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