Dinosaur BBQ Shepards Pie

This was good.  My husband really enjoyed it.  I made a traditional mac and cheese for the top instead of the one listed in this recipe.  I used Velveeta for the cheese.

Ingredients

- 3 Tbsp Kosher Salt - 1 Lb Pasta Shells - 2 Tbsp Vegetable Oil - 2 Cups Chopped Onion - 1 Cup Chopped Green Pepper - 5 Cloves Chopped Garlic - 1 1/4 Ground Beef - 1 Tbsp Black Pepper - 3/4 Cup Mutha Sauce

- 1/4 Cup Butter - 1/4 Cup Flour - 2 1/2 Cups Half and Half or Milk - 3 Cups Shredded Sharp Cheddar Cheese - 1 Cup Grated Parmesan - 2 Tsp Dijon Mustard - Tabasco Sauce

Instructions
1)													Pre-heat oven to #75 degrees. Cook pasta til al-dente. In a skillet saute half of the onions and half of the peppers til soft. Toss in garlic and cook for a minute. Add ground beef, cook until it looses its pink, season with 1 1/2 tsp of both salt and pepper. Mix in Mutha Sauce and set aside.
2)													In a sauce pan, melt butter, fry up the remaining onion and pepper til soft. Add in flour and whisk til throughly blended. Add in the milk slowly, whisking as it is added. When the mixture bubbles and thickens slightly remove from heat. Stir in 2 cups Cheddar, the parmesan, mustard, and remaining salt and pepper. Add Tabasco if desired. Stir until cheese is melted and then fold into the drained pasta.
3)													Grease a 9×13 pan, spread the beef mixture on the bottom. Spread the mac and cheese on top. Top with remaining cheese. Bake for 30-45 mins.