Sloppy Joe Mac and Cheese
Ingredients:
1 package 16-ounce elbow macaroni
¾ pound lean ground beef or ground turkey
½ cup finely chopped celery
1 can diced tomatoes, undrained
1 6-ounce tomato paste
½ cup water
1 envelope sloppy joe mix
1 small onion, finely chopped
1 tablespoon butter
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
4 cups 2% milk
8 ounces Velveeta cheese, cubed
2 cups shredded cheddar cheese, divided
Directions:
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Cook macaroni according to package directions.
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Meanwhile, in a large non-stick skillet, cook the beef (or turkey) and celery over medium heat until meat is no longer pink and celery is tender; drain.
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Add the tomatoes, tomato paste, water and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
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Drain macaroni and set aside. In a large saucepan, sauté onion in butter until tender. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
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Remove from the heat. Stir in the processed cheese until melted. Add macaroni and 1 cup cheddar cheese; mix well.
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Spread two-thirds of the macaroni mixture in a 9x 13-inch baking dish coated with cooking spray. Spread meat mixture to within 2 inches of edges. Spoon remaining macaroni mixture around edges of pan.
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Cover and bake at 375 degrees for 30-35 minutes or until bubbly.
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Uncover; sprinkle with remaining cheddar cheese. Cover and let stand until cheese is melted.