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1
Prepare pasta according to package directions.
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2
Drain.
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3
Do not rinse.
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4
Put pasta in a large bowl.
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5
Season ground beef with salt, pepper, and Worcestershire sauce as desired.
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6
Scramble in skillet until done, remove from heat, drain off grease.
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7
Make the cheese sauce:
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8
In a saucepan, melt butter over medium heat.
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9
Add flour and cook until it just starts to brown.
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10
Reduce heat.
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11
Whisk in milk a little at a time until all milk is added and sauce is smooth.
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12
Add 2 cups shredded cheese to sauce, a little at a time, stirring until cheese is melted.
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13
For a more cheesy sauce, you can add additional cheese.
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14
If the sauce gets too thick, stir in a little more milk.
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15
[For a shortcut cheese sauce, skip steps 4-6 and do this instead: In a saucepan, melt 2 tablespoons of butter over low heat.
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16
Add half a cup of milk and half a box of Velveeta, cut into small chunks.
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17
Cook over low heat, stirring constantly, until Velveeta is melted.
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18
Add extra shredded cheese, if desired, and stir until melted.
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19
Add extra milk, if needed, to bring sauce to desired consitency.]
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20
Add ground beef and any desired mix-ins (bacon, onions, etc.)
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21
to cheese sauce and stir until mixed in well.
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22
Pour cheese sauce mixture over cooked pasta.
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23
Toss until pasta is well-coated with cheese sauce and other ingredients are evenly mixed in.
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24
Put pasta mixture into a large, oven-proof casserole dish or pan.
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25
Top with shredded cheese and bread crumbs, if desired.
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26
(Or you could divide the mixture between loaf pans before topping.)
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27
Bake at 350F for about 30 minutes or until the cheese is melted and bread crumbs are browned.
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28
Let cool slightly before serving.
