Beefy Mac and Cheese
1 1/2 cups elbow macaroni or any similar tube pasta
1 tablespoon of olive oil
1 tablespoon butter
1 small yellow onion, chopped
1 tablespoon of minced garlic
1 lb lean ground beef
1 (15 ounce) can tomatoes, drained and crushed or chopped
2 tablespoons tomato paste
1/2 teaspoon thyme
1/2 teaspoon dried oregano
2 tablespoons flour
1 1/2 cups whole milk
1 cup grated mild cheddar cheese
1/2 cup shredded Monterrey Jack cheese
salt and pepper to taste
Cook the macaroni according to directions; drain well and set aside. Heat the oil and butter in a skillet and add the onion and garlic and sauté until soft. Add the ground beef, breaking it up into pieces with a wooden spoon or spatula and sauté until browned. Add the tomato paste and stir until well blended. Next add your crushed tomatoes, salt and pepper to taste, and the thyme and oregano. Simmer on low for about 10 minutes.
In a small saucepan, whisk together flour and milk. Cook over medium heat, stirring, until mixture comes to a boil and then turn down heat to simmer and cook for about another minute. Remove from heat and stir in 3/4 cup cheddar cheese until melted. Add ground beef mixture. Then add in drained pasta and stir to combine. Pour in baking dish and top with remaining cheddar and Monterrey Jack cheese. Bake at 375 degrees for 20-30 minutes or until hot and bubbly.
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