Layered Mac 'n Cheese with Ground Beef

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

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Servings 6

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( 13 ) Ratings

13 Ratings

5 Stars 19%

4 Stars 25%

3 Stars 19%

2 Stars

1 Stars

Member Reviews ( 3 )

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ingredients 10
Prep Time 30 min
Total Time 60 min

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)

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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.

EXPERT TIPS

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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; 34%
(Saturated Fat 19g, 19% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 125mg; 125%;
Sodium: 1130mg; 1130%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 37g; 37%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 45%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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lbscott7

report Posted Mar. 7, 2013 5:27 PM

I added taco seasoning and some rotel to the meat mixture! For the cheese I used Mexican Cheddar blend!

lgroom

report Posted Feb. 26, 2011 4:19 PM

I wish I had read the above review before I made this dish! In fact I just sat down to write about how bland and unflavorful this dish is. It really does need an extra kick - onion for sure,garlic and maybe even tomatoes.

Bradshaw mom

report Posted Jan. 5, 2010 8:45 PM

I liked this recipe. It was easy and affordable. I would add a few things to it to make it more flavorful. I would dice up an onion and maybe a green bell pepper and saute it with the ground beef and possibly a clove or two of garlic as well. If you don't have bread crumbs but have a coffee grinder and 2 pieces of bread then it's easy to make your own. Have fun with this recipe, if you like sharp cheddar I think that would be the best type to use. I always add extra cheese.