Progresso™ chicken broth (from 32-oz carton)
shredded Cheddar cheese (12 oz)
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.
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.
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.
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.
uncovered 25 to 30 minutes or until bread crumbs are golden brown.
I decided to use pancetta instead of my usual bacon and golden raisins, but let’s get back to this beauty of a main course, my Individual Beef Wellingtons with Caramelized Onions and Bleu Cheese Rosemary Compound Butter
TOP with frozen hash brown and spinkle more cheese on top. MACandcheese fans. All the ingredients are cooked over a skillet and then the whole skillet is baked in the oven until the cheese turns golden brown
Now all you have to do is smother your pasta with the cheese sauce, and mix it all up. Break up the clumps of spinach well with your fingers and toss everything together in the dish with the lemon juice and garlic