Description
A hearty and comforting mac and cheese recipe made with seasoned ground beef, tender elbow macaroni, and a rich creamy cheese sauce. Perfect for busy weeknights and family dinners.
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon mustard powder
- 2 tablespoons chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until softened.
- Stir in minced garlic and ground beef. Cook until the beef is browned. Drain excess grease and season with salt, pepper, paprika, and mustard powder.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Slowly pour in the milk while whisking constantly. Continue cooking until the sauce thickens slightly.
- Reduce heat to low and stir in cheddar and mozzarella cheeses until melted and creamy.
- Add the cooked macaroni and beef mixture to the cheese sauce and stir until evenly coated.
- Cook for another 2 to 3 minutes until hot and creamy. Garnish with chopped parsley before serving.
Notes
- Add diced tomatoes or green chilies for extra flavor.
- Use cayenne pepper or jalapeños for a spicy variation.
- Pepper jack cheese adds a sharper flavor.
- Steamed broccoli or peas can make the dish more filling.
- Top with breadcrumbs and broil for a crispy finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a splash of milk when reheating to maintain creaminess.
- Freeze portions for up to 2 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
