What
you need,
1
lb. lean ground beef
2
tbsp. homemade taco seasoning (or a package from the store)
1
can Rotel (if you can’t find Rotel in Canada a small can of diced tomatoes and
a small can of diced green chilies would work fine)
2
cups low sodium beef broth
1
cup elbow macaroni
For
the cheese sauce,
2
tbsp. butter
1
tbsp. flour
¾
cup milk, I used whole milk because I had some but any mil would work
1
cup shredded old cheddar cheese
Salt
and Pepper to taste
In
a large skillet over medium high heat brown the ground beef until fully cooked
through. Drain off any excess fat. Add the taco seasoning, Rotel and beef broth
to the pan, stir to combine well.
Stir
in the dry macaroni, bring the mixture to a boil then cover the pan reduce the
heat to medium low and cook for 8-10 minutes until the pasta is el dente. Most
of the liquid will absorb.
Meanwhile
make the cheese sauce. In a large sauce pan over medium heat melt the butter.
Add
the flour to the pan and whisk for 3-5 minutes until the mixture gets light
brown in color and has a nutty smell. Slowly whisk in the milk and bring to a
boil. Whisk until smooth and thickened, about 5 minutes.
Remove
from the heat and stir in the cheese until smooth, season with salt and pepper
to taste.
Pour
the cheese sauce over the hamburger mixture and gently stir to combine.
Jen of My Tiny Oven
