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Creamy Macaroni

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

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

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

Find it online: https://tastyera.com/creamy-macaroni/