Cheeseburger Macaroni

Ingredients

• Ground beef

  90% lean meat / 10% fat, patty, cooked, pan-broiled

  400g

• Dry taco seasoning mix

  Campbell soup company, pace

  3 tbsp or 8g

• Tomatoes

  Crushed, canned

  210g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  1 cup or 241g

• Macaroni

  Whole-wheat, cooked

  1 cup elbow shaped or 140g

• Butter

  Unsalted

  2 tbsp or 28g

• Whole milk

  3.25% milkfat, with added vitamin D

  ¾ cup or 183g

• Cheddar cheese

  1 cup, shredded or 113g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

Directions

1. Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
2. Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove 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.