Cooking with Katie Cross

0 Add the pasta to a pot and pour in enough water to just cover it. Bring to a boil over medium-high heat and cook for 9–10 minutes. If the water starts to evaporate too much, add ¼ cup of water at a time as needed. Do not overfill the pot—this step is important.
1 When the pasta is al dente, do not drain it. Add the butter and mix until melted then stir in the evaporated milk and heat until it’s just below boiling. Add 2 cups of cheddar cheese and 1 cup of Colby Jack, stirring until fully melted and creamy. Remove from heat, season with salt and pepper, then set aside.
2 In a skillet over medium high heat, cook the ground beef with the onions and bell peppers until no pink remains. Drain excess grease and season with seasoned salt, onion powder, garlic powder, and Italian seasoning.
3 Stir in the drained petite diced tomatoes and pasta sauce. Bring to a gentle simmer, then remove from heat.
4 In a 7x11 casserole dish, spread a layer of the macaroni and cheese on the bottom. Add a layer of the meat sauce, then top with the remaining macaroni and cheese. Sprinkle the remaining shredded cheese evenly over the top.
5 Bake uncovered at 350 degrees  for 15 minutes. Switch to broil on high for 2–3 minutes, or until the top is golden brown. Let rest for 10 minutes before serving.