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Layered Mac 'n Cheese With Ground Beef
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Layered Mac 'n Cheese with Ground Beef: Because why settle for one layer of comfort when you can have three?
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups uncooked elbow macaroni
1 pound lean ground beef
1 teaspoon salt, divided
1/8 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup chicken broth
3 cups shredded cheddar cheese
1 cup soft bread crumbs, optional
directions
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish.
Bring a large pot of water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until the beef is no longer pink. Drain any excess grease. Season the beef with half the salt and the pepper. Set aside.
Melt the butter in a large saucepan over medium heat. Stir in the flour, mixing constantly until smooth. Cook, stirring constantly, for 1 minute.
While continuously stirring, slowly add the milk. Cook, stirring frequently, for 5 minutes or until the sauce has thickened.
Add the broth and remaining salt. Remove the pan from the heat and stir in the shredded Cheddar. Mix well. Stir in the macaroni.
Place 1/3rd of the macaroni and cheese mixture in the casserole. Top with half of the ground beef. Add another 1/3rd of the pasta, followed by the remaining beef and topped with the remaining macaroni and cheese.
Sprinkle the mac and cheese with the breadcrumbs (if using).
Place the layered mac and cheese in the oven and bake at 350 degrees F for 25-30 minutes or until the crumbs are golden brown (or until the cheese sauce is bubbly if not using the crumbs).
Remove the macaroni and cheese from the oven and let sit for 5 minutes before serving.
recipe tips
Cook the pasta al dente as it will continue to cook in the oven.
Rinse the cooked pasta under cold water to stop the cooking process and prevent sticking.
Use whole milk for a creamier cheese sauce.
Gradually add the milk to the flour and butter mixture to avoid lumps in the sauce.
Stir the cheese sauce constantly for a smooth consistency.
Use freshly grated cheese instead of pre-shredded. Pre-shredded packaged cheese often contains starch that will inhibit the cheese from melting smoothly.
Layer the ingredients evenly for a balanced distribution of flavors in every bite.
Let the baked mac and cheese rest for a few minutes before serving to set the layers.
Garnish with fresh herbs like parsley or chives for added color and flavor.
For a spicier version, add a pinch of cayenne pepper or diced jalapenos to the beef.
If using breadcrumbs, tossing them with melted butter before sprinkling can add extra crunch and flavor.
Experiment with adding a dash of dry mustard to the cheese sauce or Worcestershire sauce to the beef mixture for added depth.
Serve with a side salad or steamed vegetables to round out the meal.
common recipe questions
Can I use a different type of pasta instead of elbow macaroni?
Yes, you can use other types of pasta like penne, rotini, fusilli, or shells.
Is it possible to make this recipe with a different type of meat?
You can substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives.
Can I add vegetables to this dish?
Yes, adding vegetables like peas, carrots, or broccoli can increase its nutritional value and add flavor.
What can I use instead of cheddar cheese?
You can use other types of cheese like mozzarella, Monterey Jack, or a blend of your favorite cheeses.
Can I make this dish ahead of time and bake it later?
Yes, you can assemble the dish ahead of time and refrigerate it. Just add a few extra minutes to the baking time if it's cold from the fridge.
Is it necessary to use breadcrumbs for the topping?
No, breadcrumbs are optional. They add a crunchy texture but can be omitted or replaced with crushed crackers or potato chips.
How can I make a gluten-free version of this recipe?
To make it gluten-free, use gluten-free pasta and flour, and check that all other ingredients are gluten-free.
Can I freeze this mac and cheese?
Yes, it can be frozen. Cool it completely, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator before reheating. Reheat covered with foil in the oven (at 350 degrees F) or cover with plastic wrap and reheat in the microwave. Time will depend on how large a portion you are reheating.
How do I reheat leftovers?
Reheat in the oven at 350 degrees F or microwave until heated through.
What can I do if the cheese sauce is too thick?
If the sauce is too thick, you can thin it by adding a little more milk or chicken broth.
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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