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

Prep Time: 30 Min

Total Time: 1 Hr

Makes: 6 servings (1 1/2 cups each)

Recipe
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Reviews (2)
RECIPE TOOLBOX

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)

DIRECTIONS

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.
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.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 630
    • (Calories from Fat 310),
  • Total Fat 34g
    • (Saturated Fat 19g,
    • Trans Fat 1 1/2g),
  • Cholesterol 125mg;
  • Sodium 1130mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 37g;
Percent Daily Value*:
  • Vitamin A 15.00%;
  • Vitamin C 0.00%;
  • Calcium 45.00%;
  • Iron 20.00%;
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 Choices:
  • 3;
*Percent Daily Values are based on a 2,000 calorie diet.

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