Layered Macaroni and Cheese

Serves: 6 in Time: 1 Hr.

2 C. uncooked elbow macaroni
1 lb. lean ground beef
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
2 C. milk
1/2 C. chicken broth
2 C. shredded Cheddar cheese
1 C. soft bread crumbs

-Preheat oven to 350 degrees. Spray a 2-quart casserole dish with cooking spray.
-Cook and drain macaroni
-In a skillet, cook ground beef with 1/2 tsp. salt and the pepper over medium-high heat for 5-7 minutes until thoroughly cooked.
-In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute, stirring constantly, until bubbly. Stir in milk and cook, stirring constantly, until the mixture thickens slightly, about 5-6 minutes. Stir in broth and remaining salt. Remove from heat and stir in cheese. Fold in macaroni.
-Spoon about 1/3 of the macaroni mixture into the prepared casserole dish (approx. 1 1/3 C.); top with half of the beef (approx. 1 1/2 C.). Layer with another 1/3 of macaroni mixture, top with remaining beef, and finish with the last of macaroni. Top with bread crumbs.
-Bake uncovered for 25-30 minutes or until bread crumbs turn golden.

*My notes: I used 1% milk. I made my own chicken broth. I used whole grain pasta and the leanest ground beef I could find (95% lean). I also tried it with the cheese made from 2% milk, which worked beautifully. Then, I got a loaf of crusty hearth bread to go with another meal, so I made my own soft bread crumbs by putting two slices of that bread in our (new-yay!) blender.


This recipe was courtesy of my addiction to the Pillsbury recipe books.