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Beefy Mac & Cheese


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  • 8 oz medium pasta shells
  • 3 tbs unsalted butter
  • 1 small onion, chopped
  • 1 tbs tomato paste
  • 1 tbs chili powder
  • 8 oz ground beef
  • 2 tbs all-purpose flour
  • 1 cup lowfat milk
  • 2 1/2 cups shredded Mexican cheese (about 8 oz)
  • 2 tbs Panko
  • 2 scallions, thinly sliced


Cooking time 35mins


Step 1

Bring a pot of salted walter to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.

Meanwhile, melt 1 tbs butter in a large nonsktick skillet over medium heat. Add the onion and coook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 tsp salt. Spread the mixture in a 3-quart baking dish. Preheat the broiler.

Melt the remaining 2 tbs butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, the cooked pasta and 3/4 tsp salt and stir until the cheese melts. Spread over the beef mixture.

Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden. Toop with the scallions.

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