Ingredients
1 lb lean ground beef
2 cups cooked elbow macaroni
1 cup shredded cheddar cheese or 1 cup low-fat cheddar cheese or 1 cup monterey jack cheese
Method
Sources
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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cook first 4 ingredients in a dutch oven over medium high heat till meat is browned, stirring until meat crumbles. drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this). return beef to dutch oven; add macaroni and next 10 ingredients. stir well. bring to a boil; cover and reduce heat. simmer 20 minutes, stirring occasionally. spoon into individual serving bowls. sprinkle 2 t cheese over each serving.