Mushroom Cheeseburger Mac and Cheese

Level: Easy
Yield: 4 servings
Total Time: 30 min
Active Time: 30 min

Nutritional Analysis per Serving

This recipe is presented by the Mushroom Council. My teenage son, Eli, is a big fan of cheeseburgers, so I aim to bring those familiar flavors into different meals. I also appreciate being able to sneak in a vegetable by incorporating mushrooms!

Ingredients

2 tablespoons extra-virgin olive oil
8 ounces ground beef
4 ounces white button mushrooms, cleaned and finely chopped
4 ounces cremini mushrooms, cleaned and finely chopped
1 small onion, chopped
1 tablespoon all-purpose flour
2 teaspoons paprika
1 teaspoon mustard powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
6 tablespoons ketchup
2 cups low-sodium beef broth
3/4 cup half-and-half
2 cups elbow macaroni (approximately 8 ounces)
4 ounces mild yellow cheddar cheese, shredded (around 1 cup)
Chopped fresh parsley and diced dill pickles, for garnish

Cooking Instructions:

In a medium Dutch oven, warm the olive oil over medium-high heat until it shimmers. Add the ground beef, chopped mushrooms, and onion. Stir frequently while cooking until the mushrooms start releasing their moisture. Let the mixture simmer without stirring until the liquid evaporates, about 5 minutes. Continue cooking and stirring until the mushrooms and beef are nicely browned, an additional 1 to 2 minutes.
Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt, and a few grinds of black pepper to the pot; mix well to coat the beef and mushrooms. Stir in 1/4 cup of the ketchup. Pour in the beef broth, half-and-half, and 1 cup of water. Bring everything to a simmer and add the elbow macaroni. Adjust the heat so the sauce remains at a simmer, and cook, stirring occasionally, until the pasta is tender but still firm to the bite, about 8 minutes.
Turn the heat down to low and fold in the shredded cheese and the remaining 2 tablespoons of ketchup. Remove the pot from heat and let it rest for several minutes so the sauce thickens slightly. Serve topped with chopped parsley and pickles.

Photograph by Mike Garten