Description

A hearty twist on classic mac and cheese, this beefy bake combines tender ground beef, creamy cheese sauce, and perfectly cooked macaroni for the ultimate comfort food experience.

Ingredients

Scale

For the Crust:

For the pasta:
1 lb elbow macaroni
1 tbsp salt (for pasta water)
For the beef:
1 lb ground beef (80/20 blend)
1 small onion, finely diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
For the cheese sauce:
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1/2 tsp mustard powder
1/4 tsp nutmeg
For topping:
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tbsp melted butter

Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook macaroni in salted boiling water until al dente (about 8 minutes). Drain and set aside.
In a large skillet, brown ground beef over medium heat. Add onions and cook until translucent (about 5 minutes).
Add garlic, salt, pepper, and paprika to beef mixture. Cook for 1 minute more, then drain excess fat.
For the cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to make a roux.
Gradually whisk in milk, ensuring no lumps form. Cook until slightly thickened (about 5 minutes).
Remove from heat and stir in cheeses, mustard powder, and nutmeg until smooth.
Combine cooked macaroni, beef mixture, and cheese sauce in a large bowl. Transfer to prepared baking dish.
Mix breadcrumbs, Parmesan, and melted butter. Sprinkle evenly over the casserole.
Bake for 25-30 minutes until bubbly and golden brown. Let rest 5 minutes before serving.

Notes

For extra flavor, try adding 1/2 cup of diced bell peppers to the beef mixture. Leftovers reheat well in the microwave with a splash of milk to keep the sauce creamy. This dish can be assembled ahead and refrigerated for up to 24 hours before baking – add 10 minutes to baking time if starting cold.