Beefy Mac and Cheese Casserole

For all my gluten free, dairy free and meat free friends, avert your eyes. This recipe is not for you. Savory beef sautéed with aromatics, tossed with good old elbow macaroni, blanketed in a velvety sauce and topped with an unapologetic amount of cheese. It's everything you want after a long hike on a brisk day or after a day of playing in the snow. My daughter and I love a good casserole and this one does not disappoint. It's the kind of meal we like to prepare and enjoy all week. It's just as good the day you pull it bubbling from the oven or a few days later as a warmed up leftover. 

This dish is about as old school as it gets. Nothing fancy here. Just simple, hearty ingredients tossed together to make a great meal. Add a crunchy tossed green salad and you've covered all your food groups. Look around your kitchen, you probably have almost everything you need to start cooking. Bon appétit!

My girl is off to college in the fall. She has an amazing spirit.
I will really miss cooking together and having her around to brighten my days. 

I find it's helpful to keep my pantry stocked with basic ingredients like these.  

Don't overcook the macaroni. It will continue to cook with the casserole.

Julia Child says when browning butter for a roux, you should cook it one minute for every tablespoon of flour. I always follow Julia's advice. She hasn't steered me wrong yet.

Ready for the oven.

A few minutes later, bubbling and ready to eat!

Beefy Mac and Cheese Casserole

4-6 servings 

Ingredients:

1 1/2c elbow macaroni

1 onion, chopped

2 cloves garlic, minced

1 lb ground beef

1 tbsp Italian seasoning

salt and pepper to taste

1/2c tomato sauce

2 tbsp butter

2 tbsp flour

2c milk

2 1/2c shredded cheese of choice (I like a combination of cheddar and Colby)

1/8 tsp cayenne

2 tbsp Parmesan cheese

Directions:

1. Spray your favorite casserole dish with non stick spray. I use my vintage 8"x8"x3" Corningware, but a 7"x10"x2" casserole pan works too. 

2. Fill a stockpot with water and bring to a rolling boil. Salt the water and cook macaroni for about 5 minutes. Be sure not to overcook the macaroni. Drain and set aside.

3. In a large saute pan, cook the beef with onion and garlic, breaking up the beef as it cooks.

Once the beef is no longer pink and onions are soft, add Italian seasoning and salt and pepper to taste. Stir in the tomato sauce.

4. Add the macaroni and toss. Set aside.

5. In a saucepan, melt the butter and stir in the flour. Cook for 2 minutes and add the milk. Bring to a simmer and cook for about 5 minutes or until slightly thickened. Remove from the heat and stir in 2c of cheese until smooth. Add cayenne. Taste and add salt if needed.

6. Turn on your broiler. Tumble the beef and macaroni into the casserole dish. Pour the cheese sauce on top. In a small bowl, mix remaining cheddar and Parmesan together. Sprinkle on top of cheese sauce.

7. Place the casserole in the oven and broil for 5 minutes or until browned and bubbling.

Enjoy!