You'll never go back to the boxed version again!
1/2 lb. lean ground beef
1/4 cup yellow onion, chopped
1/2 cup frozen corn kernels, thawed
1-3/4 cup dry whole wheat elbow macaroni
4 Tbs. unsalted butter
3 Tbs. whole wheat flour
2 cup milk
8 oz. cream cheese, cubed
1-1/2 cup shredded cheddar cheese
2 tsp. yellow mustard
1/2 tsp. sea salt
1/4 tsp. ground black pepper
Preheat oven to 400 degrees F.
In a large pan, cook ground beef and onion until meat is no longer pink. Drain grease and set aside.
Cook macaroni according to package directions, in lightly salted water.
Meanwhile, melt butter in a large saucepan. Whisk in flour until smooth and bubbly. Let it cook for about a minute over medium heat. Slowly and gradually whisk in milk. Over medium heat, bring back to a boil and stir constantly until thickened. Reduce heat. Add both cheeses, mustard, salt, and pepper. Stir until cheese is melted and sauce is smooth.
Add drained macaroni, ground beef mixture, and corn, to the cheese sauce. Stir to coat. Transfer to a greased 3 quart baking dish.
Bake uncovered, for 15 minutes, or until golden brown. Let is rest 5-10 minutes before serving.