I finally did some cooking over the weekend, mostly because I needed lunch. But also because I just really need to post a recipe of some sort, since it’s been a while. I definitely have some plans for cooking over the next week or two, because I have some fresh veggies I need to use up!
I’m not the biggest fan of mac and cheese, but I loved this recipe! It’s full of cheesy goodness. And vegetables! It seems like you can throw in whatever vegetables you have on hand, and after I made it, I wish I added some brocoli. Maybe next time, because this one is a keeper. I would never think to add carrots, but they add a nice crunch and I can totally see carrots in a mac and cheese recipe. Enjoy!
Cheesy Beefy Mac
Adapted from Never Enough Thyme
- 8 ounces of elbow macaroni (the recipe says an 8 ounce package, but half of a 1 pound box works just as well)
- 1 cup chopped onion
- 2 teaspoons garlic, minced
- 2 cups shredded carrots
- 1 pound ground beef (or a suitable vegetarian alternative, like Morningstar beef crumbles)
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1 cup tomato sauce
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese
- Preheat oven to 350 degrees and spray 9 x 13 inch dish with cooking spray.
- Cook macaroni according to package directions.
- Spray a large skillet with cooking spray. Heat it over medium heat, and add onion, carrots, and garlic.
- Saute for 4 to 5 minutes, or until vegetables are crisp. Remove from pan and set aside.
- Add ground beef and brown. Drain fat if neccessary and return to skillet, along with the vegetables.
- Add the tomato sauce, 1/2 teaspoon of the salt and the pepper. Stir well to combine.
- Add macaroni to beef and vegetable mixture, stir, and pour into the 9 by 13 inch pan.
- Place flour, remaining salt, and milk into small saucepan. Whisk until well combined.
- Cook over medium heat for 2 minutes or until thickened, whisking constantly. Add 1 cup of cheese and stir until smooth.
- Pour the cheese mixture over the macaroni, and stir to combine.
- Top evenly with remaining cheese and bake for 20 minutes, or until it is lightly browned. Let stand for 5 minutes before serving.