Take your mac and cheese to the next level with this Shepherd’s Mac! Swap out the potatoes in the traditional Shepherd’s Pie for mac and cheese! Prepare to be obsessed!
We are huge fans of Shepherd’s Pie at our house. But me, trying to always come up with new variations on traditional recipes, I wanted to try a version of the classic meal with macaroni and cheese instead of mashed potatoes. Let me tell you, the carb-for-carb swap is phenomenal!
Mac and cheese was meant to be paired with meat and veggies! It’s finished with a perfect topping of Panko breadcrumbs. Dish up a big spoonful and enjoy!
The homemade cheesy sauce on the noodles makes the flavor factor incredible! I know your family is going to be crazy about this meal! Mine devoured it, even the veggies! Somehow when they’re combined with something so delicious as mac and cheese, you practically don’t notice them!
This, along with Hurry Up Chicken Pot Pie, Hamburger Corn Casserole, and this Chicken Noodle Bake are probably our most favorite hodge-podge meals! Combine a bunch of yummy ingredients and you get a very phenomenal outcome! This is why I love casseroles!
Plus, meals like this feed the masses! I love having leftovers for the next night! I can’t wait for you to try this! It’s so family friendly and delicious!
To make the adult version, simply drizzle it with hot sauce! I love to add a little kick to my portion. 🙂 I’m a total comfort food lover, how about you? Give me all the noodles, cheese and bread! This one combines all of my favorites.
If you’re trying to add more veggies into your meals, this is a perfect way to do so! This comes together without much fuss and then only has to bake for around 15 minutes! It does require dirtying a few dishes, but it’s worth skipping that skillet meal for a night and filling the dishwasher.
This one’s a jaw-dropping meal. Everyone will be all smiles about it. I love the winter months, because they’re all about warm, comfort food like this. Next time you’re in the mood for Shepherd’s Pie, try this Shepherd’s Mac instead! You’ll be so glad you did!
- 1/2 lb. 2 c. dry measure elbow macaroni pasta
- 1 Tbsp. olive oil
- 1 lb. ground beef
- Salt to taste
- 1 small yellow onion diced
- 1 c. coarsely chopped carrots
- 1 c. frozen peas
- 1 1/2 c. whole milk
- 1/4 c. butter
- 1/4 c. flour
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. pepper
- 2 c. grated sharp cheddar cheese
- 1/2 c. Panko bread crumbs
- Preheat oven to 400 degrees Fahrenheit.
- Lightly grease a 9"x13" pan.
- Boil and cook elbow pasta according to package directions, until the pasta is tender. Salt the water after it comes to a boil and before adding the pasta. After the pasta is cooked, drain and rinse it in cold water and set it aside.
- In a large skillet or dutch oven, saute onion and carrots in olive oil until carrots are mostly tender.
- Add ground beef, salt the mixture, and cook the meat over the stove top until it's no longer pink. Drain the fat. Stir in frozen peas.
- In a separate pan, prepare the sauce by melting the butter over the stove top on medium heat. Whisk in flour until the mixture is smooth while still over the heat. Slowly whisk in the milk over the heat. Add the 1/2 tsp. salt, garlic powder and pepper and whisk constantly until the mixture starts to bubble and thickens. Whisk it until smooth.
- Remove it from the heat and stir or whisk in the shredded cheddar until it's fully melted and smooth and incorporated. Add the cooked elbow macaroni and stir to incorporate evenly.
- Pour and spread the meat and veggie mixture into the bottom of your prepared pan. Spread the macaroni and cheese mixture over the top of the meat.
- Sprinkle with Panko bread crumbs.
- Bake for 15 minutes, or just until heated through.
Let me know what you think when you make it! Enjoy!