Beefy Mac And Cheese
Kosher salt
8 oz. Medium pasta shells
3 tablespoons unsalted butter
1 small onion, chopped
1 tablespoon tomato paste
1 tablespoon chili powder
8 ounces ground beef
2 tablespoons all-purpose flour
1 cup 1% low fat milk
2 ½ cups shredded Mexican cheese bend
2 tablespoons bread crumbs
2 scallions, thinly sliced
Bring a pot of salted water to a boil. Add the pasta and cook as label directs. Reserve ¾ cup of the cooking water, then drain the pasta. Meanwhile melt one tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in ½ teaspoon salt. Spread the mixture in a 3 quart baking dish and preheat the broiler. Melt the remaining 2 tablespoons butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water; bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, cooked pasta and ¾ teaspoon salt until the cheese melts. Spread over the beef mixture. Mix the remaining ½ cup cheese and the breadcrumbs. Sprinkle over pasta mixture and broil until golden. Top with scallions.
