Creamy Macaroni

Decadently creamy macaroni pasta coated in rich cheese sauce, topped with flavorful beef and potato bites for added texture and heartiness.

Why You’ll Love This Recipe

• Creamy, velvety cheese sauce clings beautifully to al dente pasta
• Added beef and crispy potatoes make it a satisfying, all‑in‑one dish
• Easy to prepare and comfortingly indulgent

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Macaroni (or any short pasta)
• Butter
• Flour (for roux)
• Milk or cream
• Sharp cheddar or cheese blend
• Salt and pepper
• Stew beef or sirloin, cubed
• Baby potatoes, diced
• Olive oil

directions

1. Cook pasta: Boil macaroni until al dente; drain and set aside.
2. Make cheese sauce: In saucepan, melt butter, whisk in flour, then gradually whisk in milk until thickened. Remove from heat and stir in cheese until melted. Season to taste.
3. Prepare beef & potatoes: Sauté seasoned beef cubes and potatoes in olive oil until browned and cooked through.
4. Combine: Mix macaroni with cheese sauce in a large dish. Top with beef and potatoes.
5. Serve immediately for best creaminess and crisp topping texture.

Servings and timing

• Yield: Serves 4–6
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: Approximately 35 minutes

storage/reheating

• Refrigerate: Store in airtight container up to 3 days.
• Reheat: Gently warm in saucepan over low heat, adding milk to restore creaminess.
• Reheat beef and potatoes separately in skillet to retain crisp texture.

FAQs

Can I use different pasta?

Yes—penne, rigatoni, shells, or any short pasta hold the sauce well.

Can I skip the beef & potatoes?

Yes—classic mac and cheese is excellent on its own, but the additions add satisfying substance.

Can I bake it?

After combining, transfer to casserole dish, top with breadcrumbs, and bake at 350 °F for 15–20 minutes until bubbly and golden.

What cheese works best?

Sharp cheddar, Gruyère, or Monterey Jack melt smoothly and add depth. Use a blend for complexity.

How to avoid grainy sauce?

Warm your milk before whisking; add cheese off direct heat to ensure smooth melting.

Can I add vegetables?

Yes—peas, broccoli, spinach, or roasted veggies add color and nutrition.

Is it spice-ready?

For heat, stir in smoked paprika, chili powder, or hot sauce to the cheese sauce.

Can I make elegant individual servings?

Yes—use ramekins, layer pasta, beef, potatoes, and bake for personalized portions.

How do I choose potatoes?

Baby or new potatoes work well. Dice bite-sized so they cook evenly with beef.

Can I freeze it?

Freezing diminishes creaminess—refrigerate instead and enjoy within 3 days.

Conclusion

This Creamy Macaroni offers comfort in every bite—silky cheese coats the pasta, while beef and potatoes add satisfying flavor and texture. Perfect as a filling main dish or side for gatherings.

Creamy Macaroni

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Decadently creamy macaroni pasta coated in rich cheese sauce, topped with flavorful beef and potato bites for added texture and heartiness.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: Approximately 35 minutes
• Yield: Serves 4–6
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

• Macaroni (or any short pasta)
• Butter
• Flour (for roux)
• Milk or cream
• Sharp cheddar or cheese blend
• Salt and pepper
• Stew beef or sirloin, cubed
• Baby potatoes, diced
• Olive oil

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta: Boil macaroni until al dente; drain and set aside.
2. Make cheese sauce: In saucepan, melt butter, whisk in flour, then gradually whisk in milk until thickened. Remove from heat and stir in cheese until melted. Season to taste.
3. Prepare beef & potatoes: Sauté seasoned beef cubes and potatoes in olive oil until browned and cooked through.
4. Combine: Mix macaroni with cheese sauce in a large dish. Top with beef and potatoes.
5. Serve immediately for best creaminess and crisp topping texture.

Notes

• For a different texture, try using penne, rigatoni, or shells in place of macaroni.
• If you’d prefer a lighter version, skip the beef and potatoes—classic mac and cheese is great on its own!
• For a baked version, transfer to a casserole dish, top with breadcrumbs, and bake at 350°F for 15–20 minutes until bubbly and golden.
• Sharp cheddar, Gruyère, or Monterey Jack are the best cheeses to melt smoothly and create a rich flavor.
• To avoid a grainy sauce, warm your milk before whisking and add cheese off direct heat.
• For extra nutrition, you can add vegetables like peas, broccoli, spinach, or roasted veggies.
• If you like spice, stir in smoked paprika, chili powder, or hot sauce to the cheese sauce.
• To make individual servings, use ramekins and layer pasta, beef, and potatoes, then bake for a personalized dish.
• Baby or new potatoes work best; make sure to dice them into bite-sized pieces for even cooking.
• While freezing is not ideal for keeping the creaminess, you can refrigerate leftovers for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 6g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 75mg