Love mac & cheese and cheeseburgers, but struggle to pick which one to have? You'll love this recipe!
We've cooked macaroni pasta with beef mince and gherkins in a burger-esque cheese sauce. It's utterly delicious. However, the best part is, it's ready in just 20 minutes. Yes really..
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Yields:
4 serving(s)
Total Time:
20 mins
Cal/Serv:
869
Ingredients
1 Tbsp. olive oil
1 onion, finely sliced
400 g beef mince
300 g macaroni
40 g butter
1 1/2 Tbsp. American-style yellow mustard
40 g plain flour
500 ml milk
75 g Cheddar, coarsely grated
75 g Red Leicester, coarsely grated
75 g gherkins (drained weight), sliced
Directions
Step 1Heat the oil in a large, deep, oven-safe frying pan or skillet over medium-high heat and cook the onion and beef for 5min, stirring to break up any clumps, or until the meat is browned and onion softened.
Step 2Meanwhile cook the pasta in a large pan of boiling salted water according to pack instructions. Preheat grill to high.
Step 3Tip the mince mixture into a bowl. Melt the butter and mustard in the empty pan over medium heat. Add the flour and cook, stirring, for 1min. Remove pan from heat and gradually stir in the milk to make a smooth sauce. Return pan to the heat and cook, stirring, until thickened and bubbling. Stir through most of the cheeses and plenty of seasoning. Drain pasta and stir into the sauce along with the gherkins and mince mixture. Check seasoning.
Step 4Sprinkle over remaining cheese and grill for 5min, or until golden and bubbling. Serve with a crisp green salad, if you like.
You can also sprinkle over breadcrumbs just before grilling for a crunchy 'burger bun' texture on top.
Make sure you beat out any lumps in the cheese sauce before adding anymore milk!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
