The perfect macaroni and cheese for a cozy supper: tender elbow macaroni in a creamy cheese sauce, baked until fragrant and golden, then topped with juicy beef. Minimal effort, maximum comfort and flavor.
Ingredients
- Elbow macaroni — 10.6–14.1 oz | 300–400 g
- Beef, cubed — 14.1–17.6 oz | 400–500 g
- Grated cheese blend — 7.1–10.6 oz | 200–300 g
- Processed cheese slices — 2–3 pcs.
- Milk or cream — 5.1–6.8 fl oz | 150–200 ml
- Olive oil — 2–3 tbsp
- Salt, paprika, dried garlic, black pepper — to taste
Step-by-Step Recipe
- Prepare the beef: pat dry, cut into cubes, drizzle with olive oil, and season with salt, paprika, dried garlic, and black pepper. Toss well.
- Sear the meat in a well-heated skillet until nicely browned on all sides. Remove from the heat and set aside.
- Cook the macaroni in salted water until al dente. Drain well.
- Make the cheese sauce: warm the milk or cream in a saucepan, add the cheese slices and part of the grated cheese. Stir until smooth and stretchy.
- Combine the macaroni with the hot cheese sauce.
- Transfer the macaroni to individual ramekins or one baking dish and generously top with the remaining grated cheese.
- Bake at 392°F | 200°C until a golden crust forms. Before serving, spoon the seared beef over the macaroni.
Nutrition per serving (approx.)
| Calories | 620 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 55 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1200 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Cheese blend: use a mix of gouda, cheddar, and mozzarella for great stretch and a fuller flavor.
- No oven: melt the cheese layer under a lid in a skillet over low heat for 3–5 minutes.
- Adjust the creaminess: use cream for a richer sauce or milk for a lighter version.
- Add-ins: stir in sautéed onion, bell pepper, or corn for extra texture and sweetness.
- Heat: a pinch of chili flakes or smoked paprika adds a pleasant kick.
FAQ
Can I replace the beef with another meat?
Yes. Chicken breast or pork work well. Cook chicken for 5–6 minutes until done, and pork for 7–9 minutes until browned.
What can I use instead of processed cheese in the sauce?
Use cream cheese, mascarpone, or increase the amount of hard cheese and add 1 tsp of starch dissolved in 2 tbsp of milk for thickness.
Can I make it ahead of time?
Yes. Assemble the dish, let it cool, cover, and refrigerate for up to 24 hours. Reheat in the oven at 356°F | 180°C for 12–15 minutes before serving.