Beef Broth Mac and Cheese
Indulge in a new take on a classic comfort food with this beef broth Mac and Cheese. This creamy, cheesy dish is elevated by the rich flavor of beef broth and a hint of spice from New Mexico chile powder, making it perfect for cozy dinners or gatherings. With its irresistible blend of sharp cheddar and Monterey Jack cheeses, this mac and cheese not only satisfies but also impresses everyone at the table. The recipe is straightforward, allowing even novice cooks to create a flavorful masterpiece that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound elbow macaroni
- 1/4 cup butter
- 1/4 cup plus 1 tablespoon flour
- 1 cup beef broth
- 1 cup whole milk
- 8 ounces sharp cheddar cheese (shredded)
- 8 ounces Monterey Jack cheese (shredded)
- 1/2 teaspoon New Mexico red chile powder
Instructions
- Cook elbow macaroni in a Dutch oven according to package directions until al dente. Drain and reserve 1/4 cup of pasta water.
- In the same pot, melt butter over medium heat. Stir in flour gradually to create a paste; cook until golden for about 2 minutes.
- Gradually whisk in beef broth, milk, and reserved pasta water until smooth; simmer gently for a few minutes.
- Add shredded cheeses and chile powder; stir until melted and combined. Fold in cooked macaroni, adjusting creaminess with more liquid as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Find it online: https://myrecipesbook.com/beef-broth-mac-and-cheese/