Ingredients
1 package (16 ounces) elbow macaroni1 pound lean ground beef (90% lean)1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1 envelope sloppy joe mix1 small onion, finely chopped1/4 cup butter, cubed1/4 cup all-purpose flour1 teaspoon salt1 teaspoon ground mustard1/4 teaspoon pepper3 cups half-and-half cream1 tablespoon Worcestershire sauce4 cups shredded cheddar cheese, divided
Preparation
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 13x9-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.
