Here’s a variant of the ever popular mac and cheese casserole. This time, it actually makes a complete meal if you serve it with a fresh salad on the side, or maybe some cooked green beans, or both. Incidentally, the topping suggested in the recipe can be substituted by Parmesan cheese.
Mac and Cheeseburger
~ serves 4 to 6 ~
- 16 oz elbow macaroni
- 1/2 lbs ground beef
- 4 Tbsp butter
- 3 Tbsp flour
- 2 1/2 cups milk
- 1 Tbsp mustard
- dash of nutmeg
- 4 cups shredded mild (or sharp) cheddar cheese
- 2 Tbsp butter, melted
- 1/2 cup bread crumbs or cracker crumbs
- 1/8 tsp paprika
Brown the ground beef in a skillet over medium heat until it is fully cooked.
Cook macaroni in a large saucepan or Dutch oven until they are al dente. Drain, then use the saucepan to make the sauce.
Preheat the oven to 350ºF.
For the sauce, melt the 4 tablespoons of butter over medium heat. Stir the flour into the butter, then add milk, mustard and nutmeg. Whisk until the mixture is well blended, and bring to a rolling boil. Boil for one minute. Take from heat and stir in shredded cheese. Add macaroni and browned ground beef to the sauce and mix until the macaroni and hamburger are evenly coated. Pour the mixture into a 3-quart casserole dish.
Mix the topping ingredients in a small bowl and sprinkle evenly over the casserole. You can just use Parmesan cheese instead, too.
Put the casserole into the oven and bake uncovered until heated through and bubbly, about 20 – 25 minutes. Serve with green beans and / or a salad on the side.