Smoky Mac & Cheese Beef
When it comes to food, I admit that I have a few weaknesses. One of them is pasta! I find it so versatile. Pasta has so many shapes and with all the possible sauces and proteins that can be added to it, there’s never a boring meal made with pasta. It’s also easy to cook plus it has a long shelf life. If you like to make pasta from scratch, add different flavors to it like beets, carrots, spinach, squid ink, saffron, herbs, etc.
The selection of pasta dishes goes on and on. I have dozens and dozens of recipes like Penne alla Vodka, Lamb Ragù with Pappardelle, Pastitsio, Tuna Casserole, Spaghetti alla Carbonara, Meat Lasagna and many more. There’s a popular one that I make often and it’s Mac and Cheese. Although we love it as is, I came up with another version… Smoky Mac & Cheese Beef!
The base is just like my regular recipe but with a few added ingredients, this incredible pasta dish is elevated to a new whole level of yumminess! With onions, red peppers (you can always substitute poblano), ground beef and great seasoning, this is certainly an original recipe to make!
I’m sure you’ve heard many times that “fat is flavor”, right? This applies very well for this Smoky Mac & Cheese Beef. After all the ingredients of the meat mixture are in, it simmers until the liquid and fat is gone which takes a good 25 to 30 minutes. The ingredients absorb the fat and in return, intensify the taste of the mixture. Now, if you want to make it faster, after the meat is cooked and before adding the garlic, drain it but I’m telling you you’ll be missing out on the flavor.
Either you leave it in or drain the fat, start cooking the noodles while the meat mixture is simmering. Then start the cheese sauce which takes maybe 6 to 7 minutes to make. Just a quick trick… If the pasta is ready before using it, pour a little bit of oil over, gently toss it around to coat. This will prevent the noodles from sticking together and drying out.
This elevated version is so delicious plus it’s a meal on its own! Surprise your family by serving this flavorful Smoky Mac & Cheese Beef tonight for dinner… they’ll love it! Here’s another macaroni recipe to add to your folder… Frankie’s Macaroni Casserole
Bon Appétit!
Here are several more delicious pasta recipes for you to enjoy…
– Creamy Shrimp Linguine
– Lady Athena’s Rockin’ Crab Shell Pasta
– Zucchini Pork Penne
– Turkey Tetrazzini
– Fettuccine alle Vongole – Clam Fettuccine
– Gnudi aka Malfatti
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza
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Smoky Mac & Cheese Beef
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 cup white onions, diced
- 1 cup red peppers, diced
- 1 1/2 lbs. lean ground beef
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste
- 2 large cloves garlic, pressed
- 3/4 cup ketchup
- 2 tbsp. tomato paste tips & tricks
- 2 tbsp. prepared yellow mustard
- 1 tbsp. brown sugar
- 1 tbsp. Worcestershire sauce
- 1 tbsp. hot sauce such as Frank's
- 1/4 cup low-sodium beef broth
- 2 cups elbow macaroni, uncooked
- 1/4 cup fresh chopped parsley, for garnish tips & tricks
CHEESE SAUCE
- 2 tbsp. butter
- 2 tbsp. unbleached all-purpose flour
- 1 1/2 cups cold milk
- 1 tbsp. Dijon mustard
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 2 cups sharp Cheddar cheese, shredded
Directions
- In a large skillet over medium heat, heat oil. Add onions and sauté until translucent, about 2 minutes. Add red peppers and sauté for a couple minutes.
- Add ground beef, breaking it into small pieces, and generously season with ground sea salt and freshly ground black pepper. Cook until almost done before adding garlic; sauté for 1 to 1 ½ minutes.
- Add ketchup, tomato paste, mustard, brown sugar, Worcestershire sauce, hot sauce, and beef broth. Stir the ingredients very well and cook until all the liquid and fat is gone, stirring often, 25 to 30 minutes.
- Start cooking the macaroni.
- While the pasta and meat mixture is cooking, start the cheese sauce. In a saucepan over medium heat, add butter and when melted and it starts sizzling, add flour; cook for 2 minutes, stirring constantly.
- Add ½ cup of milk at a time, stir until smooth before adding another cup.
- Add Dijon mustard, smoked paprika, garlic powder and cayenne pepper; whisk until blended.
- Adding a handful of shredded cheese at a time, whisk until incorporated before adding more; whisking well after each addition.
- When time is up, add cooked macaroni to the meat mixture, stirring until evenly mixed and pasta is nicely coated.
- Pour the cheese sauce over and stir once again. When serving, sprinkle on some fresh chopped parsley.
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