Beefy Mac and Cheese

Mac and Cheese with Meat is the ultimate comfort food combo! It comes together when creamy cheesy mac and cheese meets hearty ground beef, with tangy tomato sauce and sour cream, and a dash of sour cream for that extra dose of yum!

Course Dinner, Entree, ground beef, hamburger, pasta

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 627kcal

Author Anne Clark | My Kitchen Serenity

Equipment

large skillet or pan
measuring cup(s)
measuring spoons
cheese grater
pasta strainer or colander

Ingredients

1 pound elbow macaroni (dry)
1 pound extra lean ground beef
1 tablespoon olive oil
1 cup chopped onions (use less onions, if desired)
15 ounces tomato sauce adds a tangy tomato flavor
½ cup sour cream adds creamy texture and tangy flavor
1 sprig fresh parsley, chopped (see instructions for measurements)
1 teaspoon garlic powder
1 teaspoon salt adjust salt to your liking
¼ teaspoon black pepper
1 teaspoon Montreal Steak Seasoning (a blend of garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt.) Omit if you want to. You may need to add additional salt and pepper so please do a taste test and adjust accordingly!
8 ounces block cheddar cheese, shredded (you will shred the cheese yourself)
Notes: If you don't like tomato sauce, it can be omitted, however, something else needs to take its place to keep the mac and cheese from drying out: try about ½ cup of beef broth, chicken broth, or even whole milk. Stir and add more to get the right consistency.

Instructions

Cook the macaroni per the package directions. Try not to overcook the pasta (al dente is recommended). Drain in a colander.
While the macaroni is cooking, place the olive oil, ground beef, and onions in a large skillet over medium-high heat. Break up the meat with a spatula and cook it until it's no longer pink and the onions are tender. Drain off any fat (there probably won't be much to drain if you use extra lean ground beef).
Add the tomato sauce, sour cream, 1 heaping tablespoon of chopped parsley, garlic powder, salt, pepper, and steak seasoning. Stir to combine; simmer on medium heat for 3-5 minutes. Remove from heat. Taste test; add more seasoning, if desired.
Add the cooked pasta to the meat mixture, and stir to combine.
Return the skillet to the heat. Add half the shredded cheese and stir well. Then add the remaining cheese, and stir again until the cheese is melted. Turn off the heat. Do a final taste test and add more seasoning, if needed to suit your taste.
Garnish with fresh chopped parsley. Serve with a simple green salad.

Notes

Lean ground beef (90% lean or higher) will result in a lower-fat dish, while higher-fat ground beef (80% lean) can add more flavor and richness. The choice depends on what you typically like to use. If you use a higher fat ground beef, you can omit the olive oil.

Substitutions

- Choose your favorite pasta: penne, shells, or twists.

- Instead of ground beef, try ground chicken, turkey, or venison.

- Swap out the cheddar cheese with pepper jack

- Use a teaspoon of onion powder instead of fresh onion.

- Greek yogurt is a good replacement for sour cream.

Make Ahead Instructions - If you want to get a jump start on this recipe and finish it later, I suggest cooking the meat mixture (steps 2 and 3) then letting it cool off completely. Cover and refrigerate it for 1-2 days. Then when you're ready to finish the recipe, cook and drain the pasta. Combine the hot pasta with the meat mixture in a pan over medium heat. Add half the cheese, stir well, and add the remaining cheese. Stir until blended and cheese is melted. Garnish with freshly chopped parsley.

Freezer Meal Instructions - If you want to make the entire dish and freeze it for later, it's really important to undercook the pasta since it can get a little mushy after freezing it and thawing it. I suggest cooking the pasta for 2 minutes less than the package directions. Drain it and rinse it with cold water to stop the cooking process. Proceed with the recipe directions as is (Steps 2-5), let it cool, then pop into the freezer in an airtight container. Label it with the date and enjoy within 3 months.

Nutrition