Layered Mac 'n Cheese With Ground Beef

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish.

Bring a large pot of water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.

Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until the beef is no longer pink. Drain any excess grease. Season the beef with half the salt and the pepper. Set aside.

Melt the butter in a large saucepan over medium heat. Stir in the flour, mixing constantly until smooth. Cook, stirring constantly, for 1 minute.

While continuously stirring, slowly add the milk. Cook, stirring frequently, for 5 minutes or until the sauce has thickened.

Add the broth and remaining salt. Remove the pan from the heat and stir in the shredded Cheddar. Mix well. Stir in the macaroni.

Place 1/3rd of the macaroni and cheese mixture in the casserole. Top with half of the ground beef. Add another 1/3rd of the pasta, followed by the remaining beef and topped with the remaining macaroni and cheese.

Sprinkle the mac and cheese with the breadcrumbs (if using).

Place the layered mac and cheese in the oven and bake at 350 degrees F for 25-30 minutes or until the crumbs are golden brown (or until the cheese sauce is bubbly if not using the crumbs).

Remove the macaroni and cheese from the oven and let sit for 5 minutes before serving.