We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Layered Mac and Cheese with Ground Beef

(14)
  4 reviews
  • 30 min prep time
  • 60 min total time
  • 10 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

It’s not just for kids anymore. Diners of all ages will enjoy the beefed-up goodness of this macaroni casserole.

Ingredients

2
cups uncooked elbow macaroni (8 oz)
1
lb lean (at least 80%) ground beef
1
teaspoon salt
1/8
teaspoon pepper
2
tablespoons butter or margarine
2
tablespoons all-purpose flour
2
cups milk
1/2
cup Progresso™ chicken broth (from 32-oz carton)
3
cups shredded Cheddar cheese (12 oz)
1
cup soft bread crumbs (about 2 slices bread)

Steps

  • 1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.
  • 1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.

Expert Tips

Use Swiss cheese and a dash of ground nutmeg in place of the Cheddar cheese to bring a whole new flavor to this dish.

Penne or rotini pasta can be used in place of the elbow macaroni.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
Calories from Fat
310
% Daily Value
Total Fat
34g
52%
Saturated Fat
19g
94%
Trans Fat
1 1/2g
Cholesterol
125mg
41%
Sodium
1130mg
47%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
9%
Sugars
6g
6%
Protein
37g
37%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved