Ingredients
2
tablespoons butter
1/2
cup Progresso™ plain panko crispy bread crumbs
1
lb extra-lean (at least 90%) ground beef
2
cups thinly sliced onions
2
medium green bell peppers, cut in thin bite-size strips
4
teaspoons Montreal steak grill seasoning
4
cups water
1
lb uncooked elbow macaroni
1
package (16 oz) Kraft™ Velveeta™ cheese, cut into cubes
1
cup shredded provolone and mozzarella cheese blend (4 oz)
Preparation
In 5-quart Dutch oven, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl, and wipe out pan.
In same Dutch oven, melt remaining 1 tablespoon butter over medium-high heat. Add beef, onions, bell peppers and grill seasoning; cook 6 to 8 minutes or until beef is cooked through and onions are tender. Pour mixture into large bowl; cover with foil to keep warm.
Stir water and macaroni into Dutch oven; heat to boiling over high heat. Reduce heat to medium; cook 4 to 6 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
Stir beef mixture into macaroni mixture; cook and stir 1 minute to heat through. Remove from heat; stir in cheese cubes until melted. Top with shredded cheese blend. Cover and let stand 3 to 5 minutes or until cheese melts. Top with toasted bread crumbs.
