Sloppy Joe Mac and Cheese Recipe
- 1 package (16 ounces) elbow macaroni
- 1 pound lean ground beef (90% lean)
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.