Ingredients
16 oz elbow macaroni, cooked and drained
1 can tomato paste
1 tsp salt
1 tsp ground dry mustard
¼ tsp ground black pepper
¼ cup all-purpose flour
1 ½ lb ground beef
¼ cup butter
1.3 oz sloppy joe seasoning
4 cups sharp cheddar, shredded
1 can tomatoes, diced
1 small onion, minced
3 cups heavy whipping cream
1 tbsp Worcestershire sauce
Preparation
Preheat the oven to 375 degrees F.
Lightly grease a large casserole dish.
In large pot, boil the elbow macaroni in salted water for 8-10 minutes or until al dense.
Once the elbow macaroni is fully cooked, drain the water and set it aside.
In a large skillet, cook the ground beef in medium heat until it is evenly brown.
Drain the grease.
Lower the heat and mix in the diced tomatoes, tomato paste, and sloppy joe seasoning.
Let the sloppy joe mixture simmer for 10 minutes.
In a large pot, melt the butter over medium heat.
Add the minced onions and cook until translucent.
Mix the onions with the flour, mustard, salt, and pepper.
In a large mixing bowl, whisk together the heavy whipping cream and Worcestershire sauce.
Add it to the onion mixture and cook for 1 minute until it is slightly thickened.
Turn off the heat and add 3 cups of shredded sharp cheese and cooked pasta into the pot and mix well.
Transfer the beef mixture into casserole dish.
This beef mixture will be the first layer.
Then, transfer the pasta mixture and layer it on top of the beef mixture.
Top it off with the remaining cheese.
Cover with aluminum foil and bake for 30 minutes.
Remove the cover and bake for another 10 minutes.
Let it cool for 10 minutes.
Enjoy!
