INGREDIENTS
2 cups
uncooked elbow pasta
1 tbsp
vegetable oil
1
yellow onion, diced
2
tomatoes, diced (or 1 15-oz can whole tomatoes, drained and diced)
1 lb
ground beef
1 tsp
black pepper
1 tbsp
chili powder
1 tbsp
kosher salt
2 tbsp
unsalted butter
2 tbsp
all-purpose flour
2 cups
whole milk
3 cups
shredded cheese, either a Mexican cheese blend (see Recipe Note) or cheddar
1 tbsp
yellow mustard
2 tbsp
unsalted butter
1/2 tsp
chili powder
1/4 tsp
kosher salt
1/2 cup
breadcrumbs