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Let cool for 5 minutes before serving.

Bake for 20 to 25 minutes or until golden brown and bubbly.

Sprinkle the top with the remaining cheese, then the crushed pretzels.

Pour your pasta into the greased baking casserole.

Season with salt and ground black pepper to taste, then fold until evenly incorporated.

Remove from heat, then stir in the macaroni and the beef.

Stir in 3 cups of shredded cheese until melted.

Continue to simmer over medium heat, stirring constantly for roughly 10 minutes until thickened.

Gradually whisk in milk and reserved roasting juices.

Melt butter in a saucepot over medium-high heat, then add flour and whisk until it forms a roux. You can also sprinkle a bit of red pepper flakes or cayenne pepper over the casserole for a bit of heat. These are some of the ingredients you can use to spruce up your roast beef mac and cheese even more.

Add more flavorful ingredients like onions, tomatoes, carrots, peas, broccoli, and other meats like chicken.

But, if you’re looking for a calorie-friendly alternative, then low-fat milk also works well for this recipe. You can also use heavy cream to make your dish extra thick and creamy.

Use whole milk for a creamier macaroni and beef pasta.

It’s a medium-sized shell that curves upwards, forming a cup that holds sauces well. You can also use conchiglie pasta which is lighter and more delicate. It has more ridges that help hold more sauce, and it’s also chewier than macaroni. These are “corkscrew noodles” which are bigger in size compared to the elbow macaroni, and they curve into a spiral. Besides elbow macaroni, you can also try cavatappi.

Experiment with different types of pasta.

Try out some of our helpful tips below to get the most out of your dish: Here are more ways to make this cheesy beef macaroni casserole taste even better. Making this baked roast beef mac and cheese at home is super simple! In less than an hour, you get to enjoy a cheesy and savory dish to eat with your friends or family. It’s perfect with a serving of glazed baked ribs ! Tips on Making Roast Beef Mac and Cheese

Combine this cheesy sauce with cooked elbow macaroni pasta and the actual roast beef strips, and then finish it off by sprinkling crushed biscuits on top. This roast beef mac and cheese casserole has a homemade cheese sauce made with milk, cheddar cheese (again, no tomato sauce!), and reserved juices from the roast beef. Reheat over medium heat on the stovetop until it's bubbly and the ground beef reaches 165 ☏.Instead of the more common combo of mac and cheese with ground beef and tomato sauce, this version of ours uses slices of tender roast beef for a more indulgent meal. Reheat over medium heat on the stovetop until it's bubbly and the ground beef reaches 165 ☏.įreezer: Freeze leftovers in a freezer safe zipper bag or container for up to 3 months. Refrigerate: Refrigerate leftovers, tightly covered, for 3 to 5 days. Make it meat-free by adding vegetarian meat crumbles and using vegan Worcestershire sauce (many Worcestershire sauces are made with anchovies). Top with shredded cheese like cheddar or mozzarella.

Substitute ground turkey or ground chicken for the beef.Add a clove or two of minced garlic when sautéing the onion.Up the veggie factor by adding finely chopped vegetables like carrots, celery, zucchini, or mushrooms.Whatever it's called, it's comforting and so simple you'll never think about buying a pre-mixed box of pasta and spices to "help" you make hamburger and macaroni again. Some of our readers know it as hamburger hotdish, mulligan, or Johnny Marzetti. Some may call it slumgullion, although that name also refers to an inexpensive stew made from leftovers. It's also often called American chop suey, although it doesn't much resemble the traditional Chinese or Chinese-American chop suey. 1 lb lean ground beef 2 (10 3/4 ounce) cans campbells tomato soup 1 12 cups elbow macaroni 1 onion (optional) 1 bell pepper (optional) 1 pinch salt and. It's similar to the Central European dish goulash, but this hamburger and mac doesn't have the paprika that's standard in goulash. Many culinary traditions have a version of hamburger and macaroni.