Ingredients

1 lb elbow macaroni or rotini

1 lb ground beef

1/2 t salt

1/4 t black pepper

1/4 c ketchup

2 T yellow mustard

1 T unsalted butter

1 T flour

1- 12 oz can evaporated milk

3 c shredded cheddar

1 can diced tomatoes

2 T seasoned bread crumbs

Preparation

  1. Heat oven to 350. Coat a 2 quart oval baking dish with non-stick cooking spray.

  2. Bring a large pot of lightly salted water to boiling. Add pasta and cook 10 min, according to package directions. Drain.

  3. While pasta cooks, heat a large non-stick skillet over me-high heat. Add beef breaking apart with wooden spoon. Cook 6 min., until no longer pink. Season with 1/4 t salt and the pepper. Remove from heat and stir in ketchup and mustard. Transfer to a bowl.

  4. Return skillet to med heat and add butter. Once melted, whisk in flour, then add milk in a thin stream. Bring to a simmer and cook 2 min. Remove from heat and whisk in 1/4 t salt and 2 c cheddar. Stir in pasta. Pour into prepared dish. Top with meat mixture, remaining cheese, tomatoes and bread crumbs. Spritz with non-stick cooking spray.

  5. Bake at 350 for 20 min. Increase heat to broil and broil for 2 min.