Ground Beef Mac and Cheese
This recipe is special because it’s not just delicious, but also incredibly easy to make. It uses simple, budget-friendly ingredients that you likely already have in your kitchen. Plus, it’s a great way to stretch a pound of ground beef into a satisfying meal that feeds the whole family.
Equipment
- Large pot
- Large Skillet or Saucepan
- Colander
- Wooden spoon or spatula
- Whisk
- Cheese grater
- Measuring cups and spoons
- Cutting Board and Knife
Ingredients
For the Mac and Cheese
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk whole milk for extra creaminess
- 2 cups shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- ½ teaspoon paprika optional, for extra flavor
For the Ground Beef
- 1 pound ground beef
- ½ small onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Worcestershire sauce optional, for a deeper flavor
Instructions
Step 1: Cook the Pasta (About 8-10 minutes)
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to the package instructions (usually 8-10 minutes) until al dente.
- Drain the pasta and set it aside. Don’t rinse it—this helps the sauce stick better!
- Pro Tip: Save about ½ cup of pasta water before draining. If your mac and cheese gets too thick later, a splash of this starchy water can help loosen it up.
Step 2: Cook the Ground Beef (About 5-7 minutes)
- While the pasta is cooking, heat a large skillet over medium heat.
- Add the ground beef and break it up with a wooden spoon as it cooks.
- Once it starts browning, add the diced onion and minced garlic. Cook until the beef is fully browned and the onions are soft (about 5-7 minutes).
- Drain any excess grease, then stir in Worcestershire sauce, salt, and black pepper. Set aside.
- I love adding a dash of Worcestershire sauce here—it deepens the beefy flavor without overpowering the dish!
Step 3: Make the Cheese Sauce (About 5 minutes)
- In the same pot used for pasta, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute until it forms a smooth paste (this is called a roux).
- Slowly pour in the milk, whisking constantly to prevent lumps.
- Once the mixture thickens (about 2-3 minutes), lower the heat and stir in the shredded cheese until fully melted.
- Add salt, pepper, garlic powder, and paprika. Mix well.
- Pro Tip: Whisk continuously when adding the milk—this keeps the sauce silky smooth!
Step 4: Bring It All Together (2-3 minutes)
- Add the cooked macaroni and ground beef to the cheese sauce. Stir everything together until well coated.
- If the sauce seems too thick, add a splash of the reserved pasta water.
- Taste and adjust seasoning if needed.
Step 5: Serve and Enjoy!
- Spoon into bowls and serve warm.
- Optional: Garnish with extra shredded cheese, chopped parsley, or a sprinkle of red pepper flakes for a kick!
- If you have leftovers, they reheat well with a splash of milk to bring back the creamy texture!
Notes
Nutritional Value (Per Serving)
- Calories: ~550-650 kcal
- Protein: ~28g
- Carbohydrates: ~50g
- Fat: ~30g
- Saturated Fat: ~15g
- Cholesterol: ~80mg
- Fiber: ~2g
- Sugar: ~6g
- Sodium: ~600mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.