Ingredients
1 package (16 ounces) penne pasta1 pound ground beef1/4 cup butter, cubed1/2 cup all-purpose flour2 cups 2% milk1-1/4 cups beef broth1 tablespoon Worcestershire sauce3 teaspoons ground mustard2 cans (14-1/2 ounces each) diced tomatoes, drained4 green onions, chopped3 cups shredded Colby-Monterey Jack cheese, divided2/3 cup grated Parmesan cheese, divided
Preparation
Cook pasta according to package directions; drain.
Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles. Remove from pan with a slotted spoon; pour off drippings.
In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.
Stir in green onions, pasta and beef; heat through. Stir in half the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until cheeses are melted.
