Beefed-Up Macaroni & Cheese --
30 Minutes or Less
  • Total Recipe Time: 25 to 30 minutes
  • Makes 4 servings


  1. 1 package (about 17 ounces) refrigerated fully-cooked boneless pot roast with gravy or au jus
  2. 1-1/2 cups uncooked elbow macaroni
  3. 2 tablespoons olive oil
  4. 2 tablespoons flour
  5. 2-1/4 cups skim milk
  6. 1 cup shredded Monterey Jack cheese
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon pepper
  9. 3/4 cup Gorgonzola cheese, divided
  10. 1 tablespoon chopped fresh sage


  1. Prepare pasta according to package directions; drain. Set aside. Prepare beef pot roast according to package directions. Remove beef from gravy or au jus; reserve gravy for another use. Shred beef with 2 forks. Keep warm; set aside.
  2. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Carefully whisk in flour; cook 3 to 5 minutes or until lightly browned, whisking constantly. Whisk in milk; cook 8 to 10 minutes or until thick, whisking constantly. Remove pan from heat and stir in Monterey Jack cheese, salt and pepper, stirring until cheese is melted. Stir in pasta, 1/2 cup Gorgonzola cheese and sage. 
  3. Evenly divide pasta mixture among four plates; top with beef and sprinkle with remaining Gorgonzola cheese. Serve immediately.
Comments (1)
Usage Guidelines.


This was so easy. I just used a bit of the strit steak I had left from the night before. I think I could have used a store-bought pesto instead of making the chimichurri, but I happened to have all those ingredients anyway.