beef mac and cheese…my way

Beef Macaroni and Cheese

1 stick of butter

A few tablespoons of Wondra gravy flour

Dash of nutmeg

A couple of dashes of Tabasco

1/2 cup of grated Parmesan cheese

8 ounce bag of shredded Swiss and Gruyere cheese

8 ounce bag of shredded mixed cheddar cheese

6 ounces chopped Velveeta cheese (the kind that comes in a block)

14 ounce can of fire roasted diced tomatoes

12 ounce can of vitamin D evaporated milk

1 – 1 1/3 cups buttermilk

1 lb ground beef

1 small red onion, chopped small

1 pound bag of Gemelli pasta

Salt and pepper to taste

I have never written this down, so bear with me.

First I sauté the pound of ground beef in a nonstick pan with the red onion. Salt and pepper to taste. Because I am using a nonstick pan I don’t grease it. Remove from heat.

In another pan I make my cheese sauce. It starts with a roux which is butter and flour. I just eyeball the flower and I use Wondra which is a great flower to use for things like this and gravies because it’s very fine. So I say a few tablespoons, it’s either that or a few dashes.

After the flour and butter have kind of cooked together, I had a dash of nutmeg and a few dashes of Tabasco sauce. Then I add the buttermilk.

I incorporate everything together whisking constantly and then I add the can of milk. Next I add the Swiss and Gruyere mix, whisking constantly until it’s incorporated. After that I add the cheddar and then I stir in the Velveeta chunks. As everything comes together you may have to add a little more milk. It just depends.

After it’s creamy and smooth I add the can of tomatoes which I do not drain. I then let the cheese sauce kind of meld together and I keep on stirring it. When I think it’s the proper consistency I turn it off and put a lid on it.

In a big Dutch oven I cook the pasta as per the package instructions and then drain. First I put the pasta back into the Dutch oven. Then I stir in the ground beef mixture. Then I slowly incorporate the cheese sauce until everything‘s together.

I always make a little more sauce than I am expecting but you just let your pasta sit for a few minutes with the lid on in the Dutch oven and the heat off on the stove and a lot of the moisture from the cheese sauce will be absorbed.

Serve with a salad and it’s magically delicious.

Thanks for stopping by.

1 thought on “beef mac and cheese…my way

  1. I recently made a very similar casserole and dubbed it “Mac and Cheeseburger” because it was simple to say— I was tired of explaining what was for dinner!

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