Cheeseburger Casserole

This is my favorite Cheeseburger Casserole recipe. To cut prep time I use veggies that I've dehydrated.

Meat Mixture
8oz. Elbow or Shell Macaroni
1 Tbsp Olive Oil

1 lb. Ground Beef, Elk, or Venison
1 Small Onion, Diced or 2 Tbsp Dry Onion
2 Shredded Carrots or 1/4 cup Dry Shredded Carrot
3 Cloves of Garlic Minced or 1 tsp Dry Minced Garlic
1, 15oz. Can Petite Diced Tomatoes or chopped fresh
1, 8oz. Can Tomato Sauce
Salt and Pepper to taste

Sauce
1 Tbsp Butter
1 Cup Milk
2 Tbsp All Purpose Flour
1/8 tsp Nutmeg
1 1/2 Cup Shredded Sharp Cheddar Cheese, 1/2 cup set aside


Cook pasta as directed on package. Toss with olive oil when done and set aside.

In large skillet (I recommend Cast Iron) brown and crumble the ground meat.
Add onion, carrot, garlic, salt, and pepper. Cook until softened, about 5 minutes or so.
Add in tomatoes and sauce, stir. Let cook down at a simmer until most of the liquid evaporates, stirring occasionally, about 15 minutes.
Add pasta to meat mixture, stir. If your not using a cast iron, pour into greased 9x13 pan.
(The casserole can be made up to this point and put it in the refrigerator, later make the cheese sauce and *bake.)


For Sauce:
In a small saucepan melt butter over medium heat
Add flour and nutmeg, stir to make a roux or "paste"
Add milk all at once, whisk until smooth
Keep stirring until sauce is thick and bubbling
Add 1 cup of shredded cheese, stir until melted
Pour over meat and pasta mixture, stir lightly
Top casserole with remaining cheese.

Bake at 350 degrees for 20 minutes or until browned on top.
*Bake for 40 minutes if you refrigerated the casserole.