Beef Taco Pasta with Sour Cream Freezer Meal #5

This one was originally made with the kids in mind, but I can't lie, I love it as well. Think of it as a grown-up version of Mac & Cheese.

Cook 2 lbs elbow macaroni in salted water until done. (I like my pasta a tiny bit firm as the baking process will cook it a little longer.) After cooking rinse in cold water, drain and set aside.

In a skillet, cook 1 lb ground beef in 2 Tbsp olive oil. Add 2 tsp granulated garlic, 2 tsp granulated onion, and 1 Tbsp ground cumin. If you like onions, dice up 1/2 cup and throw that in as well. When done, drain the fat and set meat aside.

For the Cheese sauce: 1/4 cup butter, 1/2 cup flour, 6 cups milk, 1 teaspoon salt, 1 teaspoon dry mustard, 1/2 teaspoon pepper, 2 teaspoons Worcestershire sauce, 2 cup grated cheddar cheese, 1/2 pint sour cream and 4 oz diced green chilies.

Melt the butter in a large saucepan. Blend in flour and gradually add milk, stirring constantly; add all seasonings. Cook until the sauce is thickened. Add cheddar cheese and stir until melted. Add sour cream and green chiles.

In a large bowl, combine pasta, meat and cheese sauce. Spray the pan you will use and pour contents of bowl into the pan. Top with bread crumbs, cover and freeze. Make sure to thaw completely before baking. Bake at 325 for 45 minutes. Enjoy, Gandy