Lunch: Layered Mac and Cheese with Ground Beef

It’s not just for kids anymore. Diners of all ages will enjoy the beefed-up goodness of this macaroni casserole.

Ingredients

2 cups uncooked elbow macaroni (8 oz)
1 lb lean (at least 80%) ground beef
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups milk
1/2 cup Progresso™ chicken broth (from 32-oz carton)
3 cups shredded Cheddar cheese (12 oz)
1 cup soft bread crumbs (about 2 slices bread)

Instructions

Heat oven to 350 °F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package.
Meanwhile, in 10-inch skillet, cook beef, 1/2 teaspoon of the salt and the pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
In 2-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute, stirring constantly, until bubbly. Stir in milk; cook 5 to 6 minutes, stirring constantly, until mixture thickens slightly. Stir in broth and remaining 1/2 teaspoon salt. Remove from heat; stir in cheese. Fold in macaroni.
Spoon 1/3 of the macaroni mixture (about 1 1/3 cups) into casserole; top with half of the beef (about 1 1/2 cups). Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture. Top with bread crumbs.
Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.

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