For this recipe I decided to use Tri-Color Rotini but just like any Mac & Cheese recipe, you can use whatever type of pasta you want. The important thing to remember is to cook the pasta al dente by following the directions on the package. Overcooked pasta in Mac & Cheese is just not as good in my opinion.
I usually make this Mac & Cheese dish with ground beef but on a few occasions I used ground turkey. Either one will taste great! Just remember that if you use ground beef, try to get it as lean as possible.
Mac and CheeseburgerPrint Pin Rate
- 15 oz Pasta
- 1 lbs Lean Ground Beef
- 1/4 Cup Yellow Onion, Diced
- 1 Tsp Worcestershire Sauce
- 1/2 Tsp Dry Mustard
- 14.5 oz Diced Tomatoes, Drained
- 1 Cup Low-fat Milk
- 1 1/2 Tsp All Purpose Flour
- 3 oz Cheddar Cheese, Shredded
- 3 Tbsp Cream cheese
- 2 Tbsp Parsley, Chopped (optional)
- 1/2 Tsp Kosher Salt
- 1/4 Tsp Ground Black Pepper
How to make this Recipe
- Cook pasta al dente according to package directions. Drain and set aside.
- Heat a large skillet over medium heat. Add beef, onion, Worcestershire, and mustard. Cook, stirring often, until meat is done. Transfer meat mixture to a bowl. Stir in tomatoes.
- Add milk and flour into skillet. Stir constantly until a rue is formed. Add cheeses and stir until all the cheese is melted.
- Remove skillet from heat. Stir in pasta and meat mixture. Top with parsley (optional), salt, and pepper.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.