Layered Mac and Cheese with Ground Beef
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  • 2 cups uncooked elbow macaroni (8 oz)
  • 11 lb lean (at least 80%) ground beef
  • 11 teaspoon salt
  • 11/8 teaspoon pepper
  • 12 tablespoons butter or margarine
  • 12 tablespoons all-purpose flour
  • 12 cups milk
  • 11/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 13 cups shredded Cheddar cheese (12 oz)
  • 11 cup soft bread crumbs (about 2 slices bread)1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package.
  • 12 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.
  • 13 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.
  • 14 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.
  • 15 Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.



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