I believe it was my brother Mitchell who dubbed this family favourite as "slop", and I have to say, I like it. This is basically a dish of bolognese sauce and homemade mac and cheese. So simple, and great for leftovers!
1 lb ground beef (I use extra lean for the lowest fat content)
1 can crushed tomatoes
1 can pasta sauce
1 can tomato paste
1 Tbsp butter/margarine
2 Tbsp all purpose flour
1 -2 cups milk
1/4 cup grated cheddar cheese
2 cups macaroni noodles
Brown the beef in a wok pan or large skillet, and then drain the extra fat out of the pan. Add the other sauce ingredients, and leave it on the stove (not unattended!) on a low, simmering temperature for however long you want. I'd recommend a minimum of 2 hours.
Cook the macaroni while you're making the cheese sauce.
In a large microwaveable bowl, microwave margarine on high for 20 seconds (until mostly melted). With a wire whisk, whisk in flour. Microwave on high for 30 seconds. Gradually add a cup of milk while whisking, using a rubber spatula to get the flour off the sides.Microwave on high for 2 minutes. Whisk and use spatula.
Continue to microwave on high for 1 or 2 minutes at a time, watching carefully, until it bubbles up and thickens. Add more milk as necessary to get proper consistency. Whisk and reheat each time milk is added. Remove from microwave and stir in cheese.
Pour the meat sauce into a casserole pot or other baking dish, filling it about halfway. Depending how big the container, you may not use all the sauce.Mix the cheese sauce with the macaroni noodles and pour gently on top of the sauce.
Bake at 350º for 20 minutes, or until the sauce starts to make little bubbles through the macaroni around the sides of the casserole dish.