Layered Mac 'n Cheese with Ground Beef

 

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)

• 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.