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Ingredients
  • 8 to 10 ounces uncooked elbow macaroni (slightly generous ½ pound)
  • 1 pound ground beef (85/15 ratio)
  • Salt
  • Black pepper
  • 1 tablespoon dried minced onions
  • 3 ½ tablespoons of softened, unsalted butter, plus 1 tablespoon, melted, divided use
  • 2 cloves garlic, pressed through garlic press
  • 1 ½ ounces all-purpose flour (roughly 5 level tablespoons)
  • 3 cups milk (2%), room temp
  • 2 ¼ cups grated sharp cheddar cheese, divided use
  • 1 teaspoon ground mustard
  • ¼ teaspoon paprika
  • 1 (14.5 ounce) can petite diced tomatoes, drained very well of juice and patted dry
  • 1 cup panko breadcrumbs
  • 1 tablespoon chopped green onion
Steps
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