TL/DR – Cheeseburger Mac. A relatively simple version of mac and cheese made decadent by browned ground beef, buttermilk, gruyere and sharp cheddar. Sophisticated enough for the grownups, approved by little ones. –
This is a baked macaroni and cheese that requires boiling pasta and browning ground beef in a skillet. It does not involve a béchamel sauce, which creates within it an almost strata-like situation with a mostly cohesive mac and cheese base and a satisfying ratio of crispy and chewiness in the top quarter of the dish.
Start by preheating an oven to 350 degrees F and boiling 2 cups of penne pasta for 2 minutes less than the box instructions for al-dente. While the water is heating, brown a pound of ground beef, seasoning it with 1/2 t kosher salt and a few turns of the pepper grinder. The key is to use 80 % lean ground beef and drain the majority of the fat off as it browns. Fat = flavor.
Once the pasta has cooked, drain it well and add it to the skillet with the browned beef, off of the heat of the burner. Mix buttermilk, regular milk, stone ground mustard, more salt, pepper, garlic powder and mustard powder together and pour the mixture into the skillet, stirring to incorporate everything.
In an 8 x 8 baking dish coated with nonstick spray, layer half of the ground beef and pasta mixture, followed by shredded gruyere and sharp white cheddar cheeses. Repeat with the remainder of the ground beef and pasta and the remainder of the cheese. Pour any excess liquid from the skillet evenly over the top.
Bake the Cheeseburger Mac for 30 to 35 minutes, uncovered. Allow it to rest for 20 minutes after removing it from the oven before serving.
If you have the time for decadent pasta bakes, also try Macaroni and Cheese with Cauliflower or Denver Mac and Cheese. For a simpler, lighter weeknight pasta, try Pistachio Pesto Macaroni or Pasta with Parsley and Anchovies.
Cheeseburger Mac
A relatively simple version of mac and cheese made decadent by browned ground beef, buttermilk, gruyere and sharp cheddar. Sophisticated enough for the grownups, approved by little ones.
Ingredients
- 2 c penne pasta
- 1 3/4 t kosher salt, divided
- 1 lb ground beef, preferably 80 percent lean
- 1/2 t freshly ground pepper, divided
- 1 c milk, two percent
- 3/4 c buttermilk, whole
- 2 T stone ground mustard
- 1/2 t garlic powder
- 1/2 t ground mustard
- 2 1/2 c gruyere cheese, finely shredded
- 1 c sharp white cheddar cheese, shredded
Directions
- Step 1 Preheat an oven to 350 degrees F. Boil water in a medium saucepan with 1 t kosher salt and cook the penne for 2 minutes less than the package instructions for al dente.
- Step 2 While the water heats and the pasta boils, brown the ground beef in a large skillet over high heat, seasoning with 1/4 t kosher salt and 1/4 t ground pepper, for about 8 to 10 minutes. Drain the majority of the fat off as it cooks.
- Step 3 Remove the skillet from the heat. When the pasta is ready, drain it well and add it to the skillet.
- Step 4 Mix together the milk, buttermilk, mustard, garlic powder, ground mustard, the remaining 1/2 t kosher salt and 1/4 t pepper.
- Step 5 Pour the mixture into the skillet and stir well to incorporate. It will seem loose, which is fine.
- Step 6 Coat an 8 x 8 baking dish with nonstick spray and layer half of the hamburger pasta mix in the bottom, using a slotted spoon. Add half of each of the cheeses, sprinkling them in an even layer.
- Step 7 Follow this with the remainder of the hamburger pasta mix and the remainder of the cheeses. Pour any additional liquid from the skillet evenly over the top.
- Step 8 Bake at 350 F for 30 to 35 minutes, uncovered. Remove from the oven and allow to sit for about 20 minutes before serving.
