Country Crock Beefy Cowboy Mac & Cheese

Country Crock Beefy Cowboy Mac & Cheese 3 Tbsp. Country Crock Spread, divided 1 lb. lean ground beef 1 medium onion, chopped 2 cups 2% milk 1/4 cup Flour 1/2 cup Salsa 1 cup shredded low-fat cheddar cheese, divided 8 oz. whole-wheat medium pasta shells or regular medium pasta shells, cooked and drained Preheat oven to 375°F. Melt 2 tablespoons Shedd's Spread Country Crock Spread in large skillet over medium-high heat. Add ground beef and onion and cook, stirring occasionally, 5 minutes or until beef is browned and onion is tender. Whisk together milk, flour and remaining spread in medium bowl. Stir milk mixture into skillet and bring to a boil, stirring constantly. Reduce heat to low and cook 4 minutes or until thickened. Remove from heat; stir in salsa and 1/2 cup cheese. Add cooked pasta and toss. Pour into 2-quart shallow baking dish and sprinkle with remaining 1/2 cup cheese. Bake 15 minutes or until golden brown.