Ultimate Baked Beefy Mac & Cheese
Cheeseburger vibes + mac & cheese comfort, finished under a bubbling, bronzed lid of cheddar.
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp Worcestershire • 1 tsp smoked paprika
- 1/2 tsp each salt & pepper (plus to taste)
- 2 tbsp butter + 2 tbsp flour
- 2 cups milk • 1 cup beef broth
- 4 oz cream cheese (optional)
- 2 1/2 cups shredded sharp cheddar (divided)
- 1 cup shredded mozzarella/Monterey Jack
- Pinch red pepper flakes (optional)
Time & Yield
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Serves: 8
Tips
- Use an oven-safe skillet for a true one-pan dinner.
- Like tang? Stir 1 tbsp Dijon into the sauce.
- Meal-prep friendly—reheats creamy with a splash of milk.
Directions
- Boil pasta: Cook macaroni to just shy of al dente; drain.
- Brown beef: Sauté beef and onion until browned; add garlic 30 sec. Drain fat.
- Season & roux: Stir in tomato paste, Worcestershire, paprika, salt, and pepper. Push beef aside; melt butter and whisk in flour 1 min.
- Sauce: Whisk in milk and broth; simmer to thicken. Melt in cream cheese. Stir in 1½ cups cheddar and mozzarella until smooth.
- Combine: Fold in pasta. Smooth top, sprinkle remaining 1 cup cheddar.
- Bake: 12–15 min at 400°F (200°C) until bubbling; broil briefly for a bronzed top. Rest 5 min and serve.
