Love mac & cheese and cheeseburgers, but struggle to pick which one to have? You'll love this recipe!
We've cooked macaroni pasta with beef mince and gherkins in a burger-esque cheese sauce. It's utterly delicious. However, the best part is, it's ready in just 20 minutes. Yes really..
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Yields:
4 serving(s)
Total Time:
20 mins
Cal/Serv:
869
Ingredients
1Tbsp.
olive oil
1
onion, finely sliced
400g
beef mince
300g
macaroni
40g
butter
11/2Tbsp.
American-style yellow mustard
40g
plain flour
500ml
milk
75g
Cheddar, coarsely grated
75g
Red Leicester, coarsely grated
75g
gherkins (drained weight), sliced
Directions
Step 1Heat the oil in a large, deep, oven-safe frying pan or skillet over medium-high heat and cook the onion and beef for 5min, stirring to break up any clumps, or until the meat is browned and onion softened.
Step 2Meanwhile cook the pasta in a large pan of boiling salted water according to pack instructions. Preheat grill to high.
Step 3Tip the mince mixture into a bowl. Melt the butter and mustard in the empty pan over medium heat. Add the flour and cook, stirring, for 1min. Remove pan from heat and gradually stir in the milk to make a smooth sauce. Return pan to the heat and cook, stirring, until thickened and bubbling. Stir through most of the cheeses and plenty of seasoning. Drain pasta and stir into the sauce along with the gherkins and mince mixture. Check seasoning.
Step 4Sprinkle over remaining cheese and grill for 5min, or until golden and bubbling. Serve with a crisp green salad, if you like.
You can also sprinkle over breadcrumbs just before grilling for a crunchy 'burger bun' texture on top.
Make sure you beat out any lumps in the cheese sauce before adding anymore milk!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
