Ingredients:
- 1 pound ground beef (I used ground turkey!)
- 1 packet taco seasoning (or about one ounce)
- 1 can diced tomatoes with green chilis (such as a 10 ounce can of Rotel) (I used 10 ounces of petite diced tomatoes, with no green chiles, and food processed it (a couple pulses) to minimize the chunky tomatoes)
- 2 cups beef broth
- 1 cup elbow macaroni
- 2 Tbsp. butter
- 2 Tbsp. flour (I used whole wheat.)
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
Directions:
- In a large sauce pan (such as a dutch oven), brown ground beef and drain grease. (I didn't have to drain grease because of meat choice.)
- Stir in taco seasoning, tomatoes, beef broth, and macaroni and bring to a boil. Reduce heat and cover pan. Simmer 10-14 minutes or until macaroni is tender. (I stirred every so often, as the pasta stuck to the bottom of the pan while cooking.)
- In a separate small saucepan, melt the butter. Add the flour and cook, whisking for 2-3 minutes until it becomes fragrant and starts to turn a light brown color.
- Whisk in the milk and bring to a soft boil. Continue whisking until smooth and mixture starts to thicken. Remove mixture from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.
- Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
Kids loved it and so will you and your meat-loving men in your lives!
*www.sixsistersstuff.com
