CHEESEBURGER MAC AND CHEESE – January 20 – National Cheese Lover’s Day

Serves 4

[ingredients title=”Ingredients”]

• • 1 pound elbow macaroni

• • 1 tablespoon salt

• • 1 pound lean ground beef

• • ½ yellow onion, chopped

• • 1 clove garlic, minced

• • 1 15-ounce can crushed tomatoes

• • 1 cup half-and-half

• • 1 cup beef broth

• • 1 tablespoon Worcestershire sauce

• • 1 tablespoon yellow mustard

• 1 cup plus 1 cup shredded sharp cheddar cheese

[/ingredients]

[directions title=”Instructions”]

1. 1. Preheat oven to 375 degrees Fahrenheit.

1. 1. In a large stock pot over high heat bring 2 quarts water to a boil.  Add the elbow macaroni and salt.  Cook until al dente and remove from heat.  Drain and leave the elbow macaroni in the colander.

1. 1. Meanwhile, in a large skillet over medium-high heat add the ground beef and onion.  Cook until the beef is browned, about 6-8 minutes.  Drain the excess grease and add the garlic.  Cook for 1 minute.   

1. 1. Add the beef, crushed tomatoes, half-and-half, beef broth, Worcestershire sauce, and yellow mustard to the stock pot over medium-high heat.  Bring to a boil then reduce heat and simmer for 10 minutes.  Slowly stir in 1 cup of the sharp cheddar cheese.  When the cheese is melted add the elbow macaroni and fold into the mixture.  

1. 1. Pour the mixture into a 9×13 pan and sprinkle the remaining cheese on top.  

1. Bake until the cheese is melted.

[/directions]

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