Creamy Macaroni And Cheese With Ground Beef - cooking recipe

Ingredients

385 ml evaporated 2% milk
2 tablespoons flour
1/2 teaspoon dry mustard
1 cup light Cheese Whiz
1/4 cup parmesan cheese
1/4 teaspoon black pepper
1 lb lean ground beef
1 cup onion, diced
1/2 cup zucchini, diced
1 -2 teaspoon garlic, minced
540 ml tomatoes with herbs, well drained
2 1/4 cups whole wheat elbow macaroni, dry
1/2 cup light cheddar cheese (57 g)

Preparation

In a medium pot, whisk together milk, flour, and mustard powder until smooth. Heat over medium high heat, whisking constantly, until mixture bubbles and thickens. Reduce heat to low. Add Cheez Whiz, parmesan cheese, and pepper. Stir until cheese are melted. Remove from heat and set aside.
In a deep skillet, cook beef, onions, zucchini, and garlic over medium heat over high heat until meat is no longer pink. Break up any large pieces of beef while it's cooking. Drain off any liquid or fat in pan. Stir in tomatoes and cook 1 more minute.
Add cooked pasta and reserved cheese sauce. Mix well and cook until heated through. Remove skillet from heat. Sprinkle macaroni mixture with shredded cheese. Cover and let stand 5 - 10 minutes before serving.