Hamburger and Porcini Mushroom Mac & Cheese
Hamburger and Porcini Mushroom Mac & Cheese
45 minutes total / Calories 606
South Beach Wine & Food Festival 2018 Recipe
Macaroni & Cheese Recipes
Ingredients
Serves 8
| 1 | Box Barilla® Elbows |
| 4 | Cups whole milk |
| 2 | Tablespoons flour |
| 2 | Tablespoons butter |
| 1 | Pound Fontina cheese, shredded |
| 1/2 | Pound ground grass fed beef |
| 1/2 | Ounce porcini mushrooms, reconstituted, chopped |
| 1 | Cup burger bun croutons, small diced |
| To taste | Salt and black pepper |
| 2 | Tablespoons micro beet sprouts |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil.
Step 2
Meanwhile in a medium sauce pan heat milk.
Step 3
In a second sauce pan heat butter and flour and cook for 2 minutes or until the roux is a blonde color. Add warm milk and whisk until combined. Cook the sauce for 5 minutes or until thickened then season with salt and pepper.
Step 4
Add cheese and whisk until melted then set aside.
Step 5
In a skillet, brown meat until cooked through and season with salt and pepper then add to the cheese sauce. Stir chopped mushrooms and cook 3 more minutes.
Step 6
Cook pasta according to package directions, drain and combine with sauce and meat mixture.
Step 7
Top with bread croutons and micro beet sprouts.
Elbows
Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups.
Barilla® Elbow pasta is made with non-GMO ingredients. For more information, please read our position.
- Shape Short
- Cook time 7–8 mins
- Range Classic Blue Box