Beefy Mac and Cheese

• Kosher salt
• 8 ounces 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 low-fat (1 percent) milk
• 2 1/2 cups shredded Mexican cheese blend (about 8 ounces)
• 2 tablespoons breadcrumbs (preferably panko)
• 2 scallions, thinly sliced

1. Bring a pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Reserve 3/4 cup of the cooking water, then drain the pasta.
4. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat.
5. Add the onion and cook, stirring, until soft, about 5 minutes.
6. Add the tomato paste and chili powder and stir until brick red, about 2 minutes.
7. Add the beef and cook, stirring, until browned, 4 minutes.
8. Stir in 1/2 teaspoon salt.
9. Spread the mixture in a 3-quart baking dish.
10. Preheat the broiler.
11. Melt the remaining 2 tablespoons butter in a pot over medium heat.
12. Add the flour and cook, stirring, 1 minute.
13. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes.
14. Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts.
15. Spread over the beef mixture.
16. Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden.
17. Top with the scallions.
18. Per serving: Calories 672; Fat 35 g (Saturated 20 g); Cholesterol 122 mg; Sodium 1,179 mg; Carbohydrate 54 g; Fiber 3 g; Protein 37 g
19. Photograph by Christopher Testani

kosher salt, pasta shells, unsalted butter, onion, tomato paste, chili powder, ground beef, flour, lowfat, cheese, breadcrumbs, scallions

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beefy-mac-and-cheese-recipe.html (may not work)