Southwestern Mac and Cheese

• 4 cups elbow macaroni, uncooked
• 1 lb. (450 g) extra-lean ground beef
• 1 each green and red bell pepper, finely chopped
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 2/3 cup flour
• 4 cups milk
• 3 cups Cracker Barrel Shredded Old Cheddar Cheese
• 1 tsp. Dijon mustard
• 1/4 tsp. ground black pepper
• 1 can (19 fl oz/540 mL) chili-style diced tomatoes, drained

1. Heat oven to 350F.
2. Cook macaroni as directed on package, omitting salt.
3. Meanwhile, brown meat with bell peppers in large skillet; drain.
4. Heat dressing in large saucepan.
5. Add flour; cook and stir 1 min.
6. or until bubbly.
7. Gradually whisk in milk; cook and stir 6 to 8 min.
8. or until thickened.
9. Add cheese, mustard and black pepper; cook and stir 2 min.
10. or until cheese is melted and mixture is well blended.
11. Drain macaroni.
12. Add to cheese sauce; mix well.
13. Stir in meat mixture and tomatoes.
14. Spoon into casserole dish sprayed with cooking spray.
15. Bake 25 to 35 min.
16. or until golden brown and sauce is bubbly.
17. Let stand 2 min.
18. before serving.

elbow macaroni, extralean ground beef, red bell pepper, italian dressing, flour, milk, cheddar cheese, mustard, ground black pepper

Taken from www.kraftrecipes.com/recipes/southwestern-mac-cheese-172585.aspx (may not work)