I found this recipe on Cooking During Stolen Moment’s blog and made it many different times. I love this recipe because I know exactly what is in the food I’m cooking. I feel it’s more nutritious that way. Another thing I love about this recipe is that the ingredients come straight out of my freezer, pantry, or fridge. This is a no-frills recipe.
Stars of the recipe:
1 lb of hamburger
1/2 onion, chopped
1 to 2 c. of pasta (I’ve used shells, elbow macaroni, and farfalle pasta.), cooked and drained
2 Tbsp. butter
2 Tbsp. flour
2 c. milk
1.5 c. shredded cheese (I usually use cheddar cheese, but it’s your choice.)
2 Tbsp. ketchup
2 Tbsp. Mustard (You can use regular mustard, honey, or dijon mustard. Again, it’s your choice.)
salt and pepper to taste
Brown the hamburger meat. When it’s almost finished, add the onions. Cook until they are translucent. Take the skillet off the heat.
Using the same pot you cooked the pasta in, melt the butter. After it is melted, add the flour. Cook it for a minute or two.
Add the milk and raise the heat. Stir until the butter/flour mixture is incorporated into the milk.
Let the milk mixture boil. Take off the heat.
Add the cheese, ketchup, and mustard to the milk. Stir until the cheese is melted.
Add the hamburger and pasta. Stir until it is all covered with cheese sauce.