Ingredients
8
8 servings
- •1 (16 ounce) package elbow macaroni
- •1.5 pounds ground beef
- •1 (14.5 ounce) can canned diced tomatoes
- •1 (6 ounce) can tomato paste
- •1 (1.3 ounce) envelope sloppy joe seasoning
- •0.25 cup butter
- •1 small onion, minced
- •0.25 cup all-purpose flour
- •1 teaspoon ground dry mustard
- •1 teaspoon salt
- •0.25 teaspoon ground black pepper
- •3 cups half-and-half
- •1 tablespoon Worcestershire sauce
- •4 cups shredded sharp Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish.
- Cook ground beef in a skillet over medium heat until evenly browned. Drain grease. Mix in diced tomatoes, tomato paste, and Sloppy Joe seasoning. Reduce the heat to low and simmer for 10 minutes.
- While the Sloppy Joe mixture is cooking, melt butter in a large pot over medium-high heat. Stir in onion and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half-and-half and Worcestershire sauce together. Gradually whisk half-and-half mixture into the pot. Bring to a boil and cook until slightly thickened, about 1 minute.
- Remove from the heat and mix in 3 cups Cheddar. Stir cooked macaroni into the pot until evenly coated with sauce. Transfer to the casserole dish. Layer Sloppy Joe mixture over top and sprinkle with remaining Cheddar.
- Cover and bake in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 10 more minutes.
Nutritional Facts
Per 8 servings
- Calories: 832
- Carbohydrate: 61g
- Fat: 47g
- Fiber: 4g
- Protein: 41g
- Sugar: 6g
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