Summer is over and it’s time to put the barbecue away and get out those casserole recipes. I use to make mac and cheese as a side dish and then decided it would be easier to put everything in a casserole. I add ground beef to mine and top with bacon. If you have a pasta machine I recommend making your own noodles. But if not, I buy the large elbow macaroni, they tend to hold the cheese better than the small.
I’ve seen a number of mac and cheese recipes. Most of them tell you to mix in eggs and several different types of cheeses. I’ve tried them all and decided the simpler the better…one type of cheese and no eggs.
- 1 pound lean ground beef
- ½ small onion – diced
- 4 cups uncooked large elbow
- 6 tablespoons butter
- 1 tsp paprika
- Salt and pepper
- 3 ½ cups milk
- 6 tablespoons flour
- 4 cups shredded sharp cheddar
Preheat oven to 350 degrees
Saute onions in olive oil, add ground beef and brown (drain grease).
Salt and pepper to taste.
Boil macaroni. Mix cooked macaroni with cooked meat mixture.
Melt butter and whisk in flour
and salt/pepper to make a roux.
Pour in milk and add paprika and
a pinch of fresh nutmeg, whisk until heated though.
Add cheese, whisk until melted and creamy.
Pour cheese sauce into meat and
macaroni mixture and mix. Reserve enough
cheese sauce for the top.
Transfer into greased casserole
dish and spread remaining cheese sauce on top.
Optional: Add crumbled bacon on top before baking.
Bake uncovered for 40 minutes. (or until
bubbly and brown on top).
Serves 4 to 6 people
30 minute prep time.