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Adapted from The Mac + Cheese Cookbook by Allison Arevalo and Erin Wade

Shepherd’s Mac

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Ingredients Method

Ingredients
  

  • 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
  • Sauce:
  • 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

Method
 

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Lightly grease a 9"x13" pan.
  3. 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.
  4. In a large skillet or dutch oven, saute onion and carrots in olive oil until carrots are mostly tender.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Sprinkle with Panko bread crumbs.
  10. Bake for 15 minutes, or just until heated through.