Mushroom Cheeseburger Mac and Cheese

• porcje: 4 servings
• całkowity czas: 30 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 667
• Tłuszcz Całkowity: 34g
• Tłuszcz Nasycony: 14g
• Cholesterol: 86mg
• Sód: 983mg
• Węglowodany Całkowite: 60g
• Błonnik Pokarmowy: 4g
• Cukry Całkowite: 12g
• Białko: 30g