Sloppy Joe Mac and Cheese Recipe

Ingredients

• 1 package (16 ounces) elbow macaroni
• 1 pound lean ground beef
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 envelope sloppy joe mix
• 1 small onion, finely chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/4 teaspoon pepper
• 3 cups half-and-half cream
• 1 tablespoon Worcestershire sauce
• 4 cups (16 ounces) shredded cheddar cheese, divided

Directions

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, tomato paste and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
• Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until smooth. Gradually add cream and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 3 cups cheese until melted. Add macaroni; mix well.
• Spread two-thirds of the macaroni mixture in a greased 13-in. x 9-in. baking dish. Spread beef mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges. Cover and bake at 375° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-6 minutes longer or until cheese is melted. Yield: 10 servings.

Lighter version: Makeover Sloppy Joe Mac and Cheese

Sloppy Joe Mac and Cheese published in Light & Tasty August/September 2005