Beefed Up Mac & Cheese

Perfect for both parents and kids, this recipe uses shredded Pot Roast to bring mac & cheese to the next level.

  • 30
    min
  • 4
    SERVINGS
  • 570
    Cal
  • 38 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

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