Cheeseburger Casserole

1 lb. dried elbow macaroni

1 lb. lean ground beef

3 Tbsp. unsalted butter

¼ cup all-purpose flour

3 cups whole milk

1 Tbsp. mustard (Dijon or yellow)

2 Tbsp. grill seasoning

2 tsp. Worcestershire sauce

1 tsp. kosher salt

12 oz. sharp cheddar cheese, grated and divided (about 3 cups)

Nonstick cooking spray

8 slices American cheese

Topping:

1 cup panko bread crumbs

¼ cup unsalted butter, melted

3 Tbsp. sesame seeds

½ tsp. kosher salt

Preheat oven to 425°F. Bring a large pot of water to a boil. Season generously with salt. Cook the macaroni until al dente, 7-8 minutes. Drain and set aside.

In a large Dutch oven, cook the ground beef over medium heat, stirring occasionally to break into small pieces, until browned and cooked through, 7-8 minutes. Using a slotted spoon, transfer the beef to a paper towel lined plate. Set aside.

Add the butter to the Dutch oven with the beef drippings and melt over medium heat. Sprinkle in the flour. Cook, whisking constantly, until lightly browned, about 2 minutes. Gradually whisk in the milk. Cook, whisking constantly, until thickened and bubbly, about 5 minutes. Reduce to low heat. Whisk in the mustard, grill seasoning, Worcestershire, salt, and 2 cups of cheddar cheese, until melted and combined. Stir in the beef and macaroni. Transfer the mixture to a lightly greased 9x13 inch baking dish. Top with the remaining cup of cheddar cheese, then lay the American cheese slices over the top to fully cover the casserole.

For the topping. In a small bowl, stir together the panko, butter, sesame seeds, and salt. Sprinkle the mixture evenly over the pasta. Bake until golden brown and bubbly, 15-20 minutes. Let cool for 5 minutes.

Prep time: 30 minutes. Total time: 45 minutes. Makes: 8-10 servings.

Agua Fresca

1 lb. pineapple, watermelon or honeydew (rind, seeds, and pits discarded)

2 Tbsp. sugar

2 Tbsp. lime juice

In a blender, puree pineapple, watermelon or honeydew with 1 cup water, sugar and lime juice until completely smooth.

Pour mixture through strainer set over large measuring cup or bowl. Use spoon to press gently to get all fruit juice out.

Transfer mixture to a pitcher and add 2 cups water. Skim any foam that rises to the top. Add more lime juice as desired. Serve over ice.

Total time: 5 minutes. Makes: 6-8 servings.