- 2 cups elbow macaroni
- 1 cup milk
- 3 tablespoons butter
- 2 cups cheddar cheese
- 1 lb. 85% lean ground beef
- 3 Roma tomatoes tomatoes, diced
- 3 green onions, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and Pepper, to taste
Cook macaroni according to package directions. Drain. In the same pan over low to medium heat, add butter, milk, cheese, salt and pepper. Cook for 4-5 minutes or until cheese is melted. Mix in macaroni. Remove from heat and set aside.
In a large skillet on medium to high heat, break up and brown ground beef; add salt and pepper. Add tomatoes and mac and cheese to the ground beef. Mix together and cook over medium heat for 2-3 minutes. Add green onions and red pepper flakes, if using. Serve immediately.
Makes 6 servings.