Ingredients

The following ingredients have 10 Servings
  • 1 pound ground beef
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 1-2 garlic cloves (minced)
  • 1 15 ounce can diced tomatoes
  • 1/4 cup barbecue sauce
  • 1/4 cup ketchup
  • 2 teaspoons prepared yellow mustard
  • 2 tablespoons brown sugar
  • Salt and pepper to taste
  • 1 16 ounce package elbow macaroni, cooked to package instructions.
  • 1/4 cup butter
  • 2 cups evaporated milk (cream, or half & half (NOT plain milk))
  • 16 ounces freshly shredded cheddar (divided)

Instruction

  • In a large skillet, brown ground beef with green pepper, onion, and garlic. Drain and return to skillet.
  • Add tomatoes, barbecue, ketchup, mustard, and brown sugar in the skillet with ground beef, and bring to a simmer over medium-high heat. Allow to simmer until slightly thickened, about 15-20 minutes. Add salt and pepper to taste. Remove from heat and set aside when done.
  • While sloppy joe mixture is simmering, melt butter in a separate medium saucepan.
  • Add evaporated milk into saucepan with butter and heat until steaming (but NOT boiling).
  • Set aside 1/2 cup shredded cheddar. When milk and butter mixture is steaming, begin slowly adding the freshly shredded cheese, about 1/2 cup at a time, stirring until cheese is completely melted and combined between each addition.
  • When all the cheese (except for the 1/2 cup reserved) is added, combine the cheese sauce with the cooked noodles and stir to combine.
  • Place mac and cheese in a large casserole dish (a trusty ol’ 9”x13” baking dish will work). Make a small hole in the middle of the mac and cheese in the dish so that it looks like a little bowl.Pour sloppy joe mixture into the hole you created, and spread evenly.
  • Sprinkle remaining shredded cheese on top.
  • Bake in a 350 oven for 10-15 minutes until heated through and cheese is melted.
  • Serve warm.