Vegetarian Macaroni and Cheese with Ground Beef
Elevate your comfort food game with this irresistible Vegetarian Macaroni and Cheese with Ground Beef recipe! Combining creamy layers of cheese sauce made with sharp cheddar and Monterey Jack, tender elbow macaroni, and savory plant-based ground meat, this dish is a vegetarian twist on a classic family favorite. Sautéed onions and garlic enhance the rich flavors, while a golden breadcrumb topping adds a delightful crunch. This hearty bake is easy to prepare in under an hour, making it perfect for busy weeknights or laid-back weekends. Serve this ooey-gooey, cheesy goodness straight from the oven and finish with a sprinkle of fresh parsley for a gourmet touch. Perfect for anyone craving vegetarian comfort food packed with satisfying textures and bold flavors!
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Recipe Information
Ingredients
- 300 g elbow macaroni
- 2 tbsp olive oil
- 250 g plant-based ground meat
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 200 g yellow cheddar cheese, shredded
- 100 g Monterey Jack cheese, shredded
- 1 tsp ground mustard
- 300 ml milk
- 50 g butter
- 2 tbsp flour
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g breadcrumbs
- 2 tbsp parsley, chopped (optional)
Instructions
Preheat your oven to 180°C (350°F).
Cook the elbow macaroni in a large pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent and fragrant, about 5 minutes.
Add the plant-based ground meat to the skillet, cooking and stirring occasionally for about 5-7 minutes or until browned and cooked through. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture is lightly golden.
Gradually add the milk to the saucepan, continuing to whisk until the mixture thickens and becomes smooth, about 3-4 minutes.
Stir in the ground mustard, salt, and black pepper, then gradually add the shredded cheeses, stirring until melted and combined.
Combine the cooked macaroni, cheese sauce, and the plant-based ground meat mixture in a large bowl, stirring until well combined.
Transfer the macaroni and cheese mixture to a baking dish. Sprinkle the breadcrumbs evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and the edges are bubbling.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 693 mg | 53% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 504 mg | 11% | |
*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.
