Macaroni and Cheese with Ground Beef

Description:
A hearty twist on the classic comfort food, this Mac and Cheese features rich, creamy cheddar sauce and seasoned ground beef for an extra dose of protein and calories — perfect for weight gain.

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🕒 Total Time: 30 minutes

🍽️ Servings: 2

🔥 Calories per serving: ~650 kcal

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🛒 Ingredients

For the Mac & Cheese:

• 200g (7 oz) elbow macaroni (or other short pasta)
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk (warm)
• 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
• Salt and pepper, to taste

For the Ground Beef:

• 200g (7 oz) ground beef
• 1 tablespoon olive oil (or butter)
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon paprika (optional)
• 1/4 teaspoon black pepper
• Salt, to taste

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🍳 Instructions

1. Cook the Pasta:

1. Boil a large pot of salted water.
2. Add the macaroni and cook according to package instructions until al dente (about 8–10 minutes).
3. Drain and set aside.

2. Cook the Ground Beef:

1. In a skillet, heat olive oil over medium heat.
2. Add chopped onion and sauté for 2–3 minutes until soft.
3. Add garlic and cook for another 30 seconds.
4. Add the ground beef, breaking it apart with a spoon. Cook until browned and cooked through (about 5–7 minutes).
5. Season with salt, pepper, and paprika if desired.
6. Set aside and keep warm.

3. Make the Cheese Sauce:

1. In a medium saucepan, melt butter over medium heat.
2. Whisk in the flour and cook for 1 minute to form a roux.
3. Gradually add warm milk, whisking constantly until smooth and thickened (about 2–3 minutes).
4. Lower the heat and stir in the shredded cheese until melted and creamy.
5. Season with salt and pepper to taste.

4. Combine and Serve:

1. In a large pan or bowl, mix the cooked macaroni with the cheese sauce until evenly coated.
2. Gently fold in the cooked ground beef until well combined.
3. Serve hot, optionally topped with extra shredded cheese or chopped parsley.

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💡 Tips:

• For more calories, top with a handful of shredded cheese and bake in the oven for 5 minutes until bubbly.
• Add a splash of cream for a richer sauce.
• Leftovers store well in the fridge for 2–3 days.