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
• 3 tsp ground mustard
• 2 cans (14.5 oz each) diced tomatoes, drained
• 4 green onions, chopped
• 3 cups shredded Colby-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 over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.

3. In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.

4. Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.

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