Smoky Baked Mac and Cheese with Ground Beef
This recipe for smoky baked mac and cheese is guaranteed to satisfy your carvings for the classic American fix-in. Here's a very simple recipe to try at home.
Equipment
Large stockpot (6-quart or larger)
Whisk
13x9 inch (33x23cm) baking pan
Wooden spoon or silicone spatula
Box grater or food processor with grating disc
Colander
Ingredients
1 stick unsalted butter - ½ cup / 113g
1 medium yellow onion - diced
2 small bay leaf (bay leaves)
1 tablespoon smoked paprika
½ teaspoon cayenne pepper - ground
⅓ cup all purpose flour (plain flour Australia and UK) - 43g- 6 cups whole milk - 1.4L
- 1 pound elbow macaroni - 450g
1 pound ground beef - minced beef, pre-cooked and drained, 450g
1 pound cheddar cheese - sharp ; shredded, 450g
1 teaspoon kosher salt - plus more to taste
½ teaspoon ground black pepper - freshly ground ; plus more to taste
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced). Lightly grease a 13x9 inch (33x23cm) baking pan and set aside.
- Boil about 4 quarts of water in a stockpot, cook pasta until al dente. Drain in a colander and set aside.1 pound elbow macaroni
- Rinse and dry your stockpot. Place it over medium heat and add half the butter (about 57g). Once melted, add the diced onion, bay leaves, smoked paprika, cayenne pepper, and 1 teaspoon salt. Sweat for 4-5 minutes, stirring occasionally, until the onion is translucent and the spices are fragrant.1 stick unsalted butter, 1 medium yellow onion, 2 small bay leaf (bay leaves), 1 tablespoon smoked paprika, ½ teaspoon cayenne pepper, 1 teaspoon kosher salt
- Add the remaining butter to the pot. Once melted, sprinkle in the flour and stir constantly with a wooden spoon or whisk for 60 seconds to cook out the raw flour taste — this step is essential for a smooth, non-pasty sauce.1 stick unsalted butter, 1/3 cup all purpose flour (plain flour Australia and UK)
- Pour in the milk gradually, whisking constantly to prevent lumps. Increase the heat to medium-high and bring to a boil, whisking frequently. Once boiling, reduce heat to medium-low and simmer for 8-10 minutes, whisking every couple of minutes, until the sauce thickens enough to coat the back of a spoon. Remove the bay leaves.6 cups whole milk, 2 small bay leaf (bay leaves)
- Turn off the heat. Reserve about ½ cup (55g) of shredded cheddar for topping. Add the remaining cheddar to the sauce in four additions, stirring after each until fully melted and smooth before adding the next. Season with black pepper and taste for salt — the cheese adds saltiness, so adjust carefully.1 pound cheddar cheese, ½ teaspoon ground black pepper, 1 teaspoon kosher salt
- Add the cooked and drained ground beef to the mornay sauce and stir to combine. Add the cooked macaroni and fold everything together until the pasta is evenly coated. Transfer to the prepared 13x9 inch (33x23cm) baking pan and spread evenly. Sprinkle the reserved cheddar over the top.1 pound ground beef, 1 pound elbow macaroni, 1 pound cheddar cheese
- Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbling. Remove from the oven and let rest for 10 minutes before serving — this allows the sauce to set slightly so it scoops cleanly.
Notes
Storage: Refrigerate leftovers in a sealed container for up to 4 days. Add 2 tablespoons of milk per serving before reheating to restore creaminess.
Freezing: Portion into individual servings before freezing for up to 2 months. Thaw overnight in the fridge before reheating — add a splash of milk to loosen the sauce.
Reheating: Cover with foil and warm at 325°F / 165°C for 20 minutes, or microwave covered on medium power in 90-second intervals, stirring between each.
Make-ahead: Assemble the full dish, cover tightly with cling film and foil, and refrigerate unbaked for up to 24 hours. Add 5-10 minutes to the bake time if going straight from the fridge.
Pro tip: Cook the roux for a full 60 seconds before adding milk — this eliminates the raw flour taste that plagues most homemade cheese sauces. Add cheese off the heat, a quarter at a time, for the smoothest melt.
Nutrition
Serving: 1servingCalories: 824kcalCarbohydrates: 58gProtein: 37gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 149mgSodium: 775mgPotassium: 651mgFiber: 3gSugar: 11gVitamin A: 1703IUVitamin C: 1mgCalcium: 659mgIron: 2mg
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