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