Beefy Mac Cheese
Indulge in the ultimate comfort food with this Beefy Mac Cheese recipe—a rich, hearty twist on the classic mac and cheese. Tender elbow macaroni is coated in a velvety, three-cheese sauce made with sharp cheddar, mozzarella, and Parmesan, offering the perfect creamy base. Savory, seasoned ground beef, sautéed with onion and garlic, adds a bold, meaty flavor that elevates this dish to a satisfying one-pot meal. A hint of paprika and optional crushed red pepper flakes lend just the right amount of warmth and spice, while a buttery roux ensures every bite is irresistibly smooth. Ready in just 40 minutes, this easy, family-friendly recipe serves six and is perfect for weeknight dinners or potluck gatherings. Serve it piping hot with a sprinkle of fresh parsley for a pop of color and flavor.
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion becomes soft and translucent, about 3-4 minutes.
Season the beef mixture with salt, black pepper, paprika, and crushed red pepper flakes (if using). Stir to combine and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly pour in the milk, whisking constantly to prevent lumps. Continue cooking and whisking until the mixture thickens slightly, about 3-4 minutes.
Reduce the heat to low and gradually stir in the shredded cheddar cheese, mozzarella cheese, and grated Parmesan cheese until melted and smooth.
Add the cooked macaroni to the cheese sauce and gently stir to coat evenly.
Fold in the seasoned ground beef mixture until fully combined.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
4742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.4 g | 344% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 5777 mg | 251% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 54.3 g | ||
| Protein | 249.4 g | 499% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 3840 mg | 295% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2775 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
