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Home Ground Beef Recipes / Beef Mince Recipes

Lumpy Mac and Blue Cheese With Tomatoes

Lumpy Mac And Blue Cheese With Tomatoes
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This Lumpy Mac and Blue Cheese With Tomatoes is a grown-up version of classic comfort food. Some days that’s just what you need. It uses blue cheese so that you can get a unique and sharp flavour from every bite.

Lumpy Mac And Blue Cheese With Tomatoes

Lumpy Mac and Blue Cheese With Tomatoes

Gretel ShawGretel Shaw
I love this mac and cheese with tomatoes so much! When I crave mac and cheese, this has become my go-to.
5 from 1 vote
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 8 people
Calories 598 kcal

Ingredients
 
 

  • Bowl Of Raw Macaroni12 ounces macaroni
  • Bowl Of Fresh Chicken Broth1 ½ cups chicken stock (chicken broth or chicken bouillon)
  • Decanter Of Milk1 ½ cups milk
  • Fresh Butter Pieces6 tablespoons butter
  • Pile Of Flour Isolated On White Background½ cup all purpose flour (plain flour Australia and UK)
  • Raw Meat Mince2 cups ground beef (minced beef) - pre-cooked
  • Cheddar Cheese Block, Paths8 ounces cheddar cheese - shredded
  • Blue Cheese4 ounces blue cheese - crumbled
  • Heap Of Ground Nutmeg And Whole Nutmeg Seeds½ teaspoon nutmeg
  • Wooden Bowl Of Salt1 pinch salt
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper
  • Tomatoes4 small tomato - sliced
  • Top View Of Bowl Full Of Breadcrumbs¼ cup bread crumbs

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 13×9 baking dish with butter.
  • Cook macaroni according to package directions for al dente, or even slightly less time. (I cooked mine for 7 minutes.) Drain and set aside.
  • Combine milk and broth and set aside.
  • Melt the butter over medium heat. Add flour and let cook for 2 minutes, constantly stirring, so the flour doesn’t burn. Add milk and broth mixture in three additions, constantly whisking and making sure the liquid is well mixed before adding more. Continue whisking the mixture over medium heat until bubbly and thickened, about 7 to 10 minutes. Add the beef and let the sauce thicken.
  • Remove from heat. Add both kinds of cheese and stir until melted and blended. Add nutmeg. Adjust taste with salt and pepper.
  • Combine cheese mixture with pasta. Spread in prepared pan. Top with tomato slices. Sprinkle bread crumbs over the tomatoes.
  • Bake the mac and cheese for 20 minutes, or until cheese is bubbling. Broil for an additional 5 minutes to toast breadcrumbs. Remove the mac and cheese from oven and let sit for a few minutes before serving.

Nutrition

Calories: 598kcalCarbohydrates: 35gProtein: 30gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 893mgPotassium: 550mgFiber: 1gSugar: 5gVitamin A: 1109IUVitamin C: 6mgCalcium: 418mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
Tags: pasta
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