• prep: 10 min
• cook: 45 min
• total: 55 min

servings:

• 2 cups uncooked elbow pasta
• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 2 tomatoes, diced (or 1 15-oz can whole tomatoes, drained and diced)
• 1 pound ground beef
• 1 teaspoon black pepper
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 3 cups (12 ounces) shredded cheese, either a Mexican cheese blend (see Recipe Note) or cheddar
• 1 tablespoon yellow mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/2 cup breadcrumbs

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