Name: Mushroom Cheeseburger Mac and Cheese
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 8 ounces ground beef; 4 ounces white button mushrooms, trimmed and finely chopped; 4 ounces cremini mushrooms, trimmed and finely chopped; 1 small onion, chopped; 1 tablespoon all-purpose flour; 2 teaspoons paprika; 1 teaspoon mustard powder; 1/2 teaspoon garlic powder; Kosher salt and freshly ground pepper; 6 tablespoons ketchup; 2 cups low-sodium beef broth; 3/4 cup half-and-half; 2 cups elbow macaroni (about 8 ounces); 4 ounces mild yellow cheddar cheese, shredded (about 1 cup); Chopped fresh parsley and chopped dill pickles, for topping

Directions

Heat the olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the beef, mushrooms and onion and cook, stirring often, until the mushrooms release their liquid. Let simmer, undisturbed, until the liquid is cooked off, about 5 minutes. Continue to cook, stirring, until the mushrooms and beef are browned, 1 to 2 more minutes.
Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt and a few grinds of pepper to the pot; stir to combine with the beef and mushrooms. Stir in 1/4 cup ketchup. Add the beef broth, half-and-half and 1 cup water. Bring to a simmer and add the macaroni. Adjust the heat so the sauce is simmering and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
Reduce the heat to low and stir in the cheese and the remaining 2 tablespoons ketchup. Remove from the heat and let sit for a few minutes so the sauce thickens slightly. Serve with chopped parsley and pickles.

Photograph by Mike Garten

Mushroom Cheeseburger Mac and Cheese

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