Hamburger and Porcini Mushroom Mac & Cheese

South Beach Wine & Food Festival 2018 Recipe

Blue Box Elbows

Made with

Barilla Elbows



Ingredients for 8 people

  • 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
  • Salt and black pepper to taste
  • 2 tablespoons micro beet sprouts


  • Bring a large pot of water to a boil.
  • Meanwhile in a medium sauce pan heat milk.
  • 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.
  • Add cheese and whisk until melted then set aside.
  • 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.
  • Cook pasta according to package directions, drain and combine with sauce and meat mixture.
  • Top with bread croutons and micro beet sprouts.
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