Categories: Pasta

Ingredients

• 16 oz. penne pasta
• 1 lb. ground beef
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 2 cups milk
• 1 1/4 cups beef broth
• 1 tbsp Worcestershire sauce
• 3 tsp ground mustard
• 2 cans (14.5 oz. each) diced tomatoes, drained
• 4 green onions, chopped
• 3 cups shredded Colby-Monterey Jack cheese, divided
• 2/3 cup grated Parmesan, divided

Directions

1. Cook pasta as directed; drain.

2. Meanwhile, in a Dutch oven, cook and crumble beef until no longer pink. Remove from pan; drain.

3. In skillet, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes. Slowly add milk, broth, Worcestershire and mustard. Cook and stir until thickened. Stir in tomatoes; simmer, covered, 5 minutes.

4. Stir in onions, pasta and beef; heat through. Stir in half of each cheese; sprinkle with remaining cheeses.

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