1 1/4 lb Ground Beef
4 Cups Milk
5 TB Cornstarch
1/2 Stick of Butter
1 lb Velveeta Cheese
3 TB Worcestershire Sauce
1 Tsp Dill Weed
2 Tsp Basil
2 Tsp Garlic Powder
2 Tsp Black Pepper
1 Large Onion Chopped
2 14.5 oz Diced Tomatoes (drained)
1 Box of cooked Large Elbow Macaroni
1 Package of Crumbled Saltine Crackers
1 8oz Package of Shredded Mozzarella Cheese
Pour the milk into a sauce pan and thoroughly mix in the cornstarch. Mix in the butter and Worcestershire sauce and heat over medium on the stove. You will want to regularly whisk the mixture as it heats so it will not stick to the bottom. Once the mixture begins to boil and thicken, reduce the heat to low-medium and add the Velveeta cheese. After the cheese melts into the sauce, you will then add the dill weed, basil, garlic powder and black pepper. You can also go ahead and prepare the large elbow macaroni while you make the sauce.
Brown the beef and drain the grease. You will then place the beef in a large mixing bowl and add the drained diced tomatoes, chopped onion, cheese sauce and cooked macaroni. Mix well. Pour the mixture into a greased 9x13 inch casserole dish. Top with the crumbled crackers and then the mozzarella cheese. Place into a preheated 375 F degree oven for 30 minutes.
Enjoy! Have a great weekend and check back with us on Sunday, when we will let you know what events/festivals are happening around Tennessee for the next weekend. If you missed this weekend's list, you can find the post on our blog from this past Sunday, June 8, 2014!