Ingredients
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2 cups uncooked elbow macaroni
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1 lb lean ground beef
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1 teaspoon garlic, minced
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1 teaspoon seasoning salt
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1/4 teaspoon ground nutmeg
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1 dash cayenne
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4 tablespoons butter
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2 tablespoons all-purpose flour
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2 1/2 cups milk
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3 cups sharp cheddar cheese, shredded
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1 cup soft breadcrumbs, about 2 slices bread
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1/4 teaspoon ground black pepper
Instructions
- Heat oven to 350 degrees.
- Spray 2 quart casserole with cooking spray.
- Cook and drain macaroni as directed on package.
- Meanwhile, in 10-inch skillet, cook beef and garlic, 1/2 t of the salt and 1/4 t pepper over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if desired.
- In 2-quart saucepan, melt butter over medium heat.
- Stir in flour, cook 1 minute, stirring constantly, until bubbly.
- Stir in milk, cook 5-6 minutes, stirring constantly, until mixture thickens slightly.
- Stir remaining 1/2 t salt, the nutmeg and cayenne.
- Remove from heat; stir in cheese.
- Fold in macaroni.
- 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.
- Bake uncovered 25-30 minutes or until bread crumbs are golden brown.