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Sloppy Joe Mac and Cheese

 Sloppy Joe Mac and Cheese
Combining two mealtime classics into this casserole was a success for Dorothy Leone. Sloppy Joe Macaroni and Cheese is a hit in her Meredith, New Hampshire home. “My grandchildren love it,” she says. “It's so versatile, too. Instead of the sloppy joe mix, I sometimes add taco seasoning, and I've also experimented with the other ingredients. But I do hope you can lighten it up a bit."
10 ServingsPrep: 45 min. Bake: 35 min.


  • 1 package (16 ounces) elbow macaroni
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Sloppy Joe Mac and Cheese (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1-1/3 cups equals 1,117 calories, 72 g fat (51 g saturated fat), 280 mg cholesterol, 1,901 mg sodium, 54 g carbohydrate, 4 g fiber, 60 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.