Mushroom Cheeseburger Mac and Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 667
- Total Fat
- 34
- Saturated Fat
- 14
- Carbohydrates
- 60
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 30
- Cholesterol
- 86
- Sodium
- 983
- Total: 30 min
- Active: 30 min
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.