Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This is a great recipe to use up left over ground beef from a taco night! Stacey

Ingredients Nutrition

Directions

  1. In a heavy saucepan melt better over medium heat.
  2. Add flour and cook while whisking steadily for 2 minutes.
  3. Add milk to the flower mixture, whisking steadily.
  4. Continue to whisk until milk comes to a boil.
  5. Add mustard, cayenne, salt and pepper; whisk to combine.
  6. Continue whisking until sauce thickens, about 4 minutes.
  7. Set saucepan aside.
  8. Cook pasta in a large pot of boiling salted water until not quite al dente.
  9. Drain well and set aside.
  10. Butter a shallow 3-4 quart baking dish.
  11. In a large mixing bowl stir together cooked pasta, cooked ground beef, sauce, Monterey Jack, cheddar and mozzarella.
  12. Transfer mixture to buttered baking dish.
  13. Smooth top.
  14. Ina small bowl combine parmesan cheese, bread crumbs and cilantro.
  15. Sprinkle evenly over pasta.
  16. Bake pasta for 25-30 minutes at 375° or until top is golden and sauces is starting to bubble.

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