National Mac & Cheese Day 2021
On a day that honours the beautiful matrimony between starch and dairy there’s only one way we can think to celebrate this National Mac & Cheese Day, and that’s with a recipe that requires you to do the least amount of work possible for the maximum amount of pleasure.
We can all remember a time when we would come home from a long strenuous day of elementary school to only have our misery prolonged by being greeted by a lukewarm warm bowl of hamburger meat and elbow noodles. But what if we told you this beefed up pasta no longer has to invoke feelings of fear and despair when caving into this craving … pretty gouda right 😉
That’s why, without further ado, we present to you The Mac & Cheeseburger. This ooey-gooey dish is inspired by the classic beef and noodle casserole we all grew up loving (or not) but eliminates all the hassle of monitoring food and washing copious amounts of dishes afterward.
We’ve also provided you with a quintessential topping list to kick it up a notch. From spicy jalapenos to crispy shallots, this topping list has a little something for everyone.
So, forget about that lackluster box-o-mac you may be used to, and try your hand at this easy and elevated version of this nostalgic classic. It’s time to revive this once back of the pantry staple.
Nothing can get cheddar than this!
The Mac & Cheeseburger
INGREDIENTS
- 1 lb medium Canadian ground beef
- 1 fresh local onion, finely chopped
- 2 cloves of local fresh garlic, minced
- 1 tsp seasoned salt
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tsp dry mustard powder
- 3 cups low sodium beef broth
- 3 cups uncooked small macaroni (12 oz)
- 1 cup of Colby, Gouda, or Monterey Jack cheese (freshly shredded)
- 2 cups sharp cheddar cheese (freshly shredded)
- 1/4 cup cream
- Fresh chopped herbs (to taste)
TOPPINGS (optional but highly recommended)
- sour cream w/ smoked paprika
- crispy shallots
- bacon bits
- crushed Doritos
- jalapeno
- ketchup
INSTRUCTIONS
- Turn the Instant Pot to the saute setting. When it is hot, add the ground beef and onion. Cook, stirring occasionally until onions are tender and the meat is browned.
- Add garlic and stir until fragrant.
- Add seasoned salt, smoked paprika, cayenne pepper, mustard powder and stir until combined.
- Add the broth. Cover and cook until simmering. If using the Instant Pot lid, ensure it is on venting.
- Add the macaroni and fully cover with liquid.
- Cancel Saute setting.
- Close the Instant Pot lid and ensure the steam release is sealed.
- Pressure cook for 1/2 the recommended cook time on the pasta packaging.
- When the cook cycle is finished, turn the pot off and do a controlled quick release.
- Remove the lid and stir the pasta.
- Stir in the cheeses and melt. Add cream to reach the desired creaminess.
- Add fresh herbs and fold in
- Be creative and top with your favourite toppings.
It really is that simple!
Now go home and make this one pot wonder we just know your family is going to melt over!
By the way, did you catch Steven on BT National where Sid and Daniele had fun topping this Mac and Cheeseburger dish?
As featured on Breakfast Television: https://www.bttoronto.ca/videos/today-is-national-mac-and-cheese-day/