Need a new, easy weeknight staple? This Beef and Macaroni Casserole is delicious and packed with our protein-dense 100% grassfed ground beef. Recipe developed by Farmer&Foodie collaborator Lindsey McClave.
Ingredients:
- 1 lb Foxhollow ground beef
- 8 oz dried macaroni pasta
- ½ large white onion, diced
- 3 cloves garlic, minced
- ½ tsp red pepper flakes, divided
- 1 tsp dried oregano
- 1 tbs worcestershire
- 1.5 cups chopped kale
- 1 tbs olive oil
- 6oz shredded colby cheese
- 6oz shredded cheddar cheese
- 4 tbs unsalted butter, divided
- 2 tbs all purpose flour
- 2 cups whole milk, warmed
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp mustard powder
- pinch nutmeg
- 1 cup panko breadcrumbs
- ⅓ cup grated parmesan cheese
- the zest from 1 lemon
- kosher salt
- black pepper
Instructions:
Serves 4
Preheat the oven to 400°. Bring a large pot of water to a boil & cook macaroni 2 minutes shy of package directions (around 5-6 minutes). Drain pasta & set aside.
Wipe out the pot & return to the stove over medium heat. Add olive oil & once warm, add onion & cook until softened & opaque, about 5 minutes. Add garlic & red pepper flakes & cook for 30 seconds before adding the beef. Break up the beef with a wooden spoon & saute until browned throughout. Season beef with ¼ tsp red pepper flakes, oregano, worcestershire, 1 tsp kosher salt, & ½ tsp black pepper. Remove from the heat & toss in the kale & reserved macaroni. Mix well, cover the pot, & set aside.
Place a medium pot over medium-low heat & add 2 tbs butter. As soon as the butter has melted add flour & whisk vigorously, combining well & ensuring no clumps remain (this is a roux). Continue to stir for an additional minute before slowly adding warm milk to the pot, whisking constantly & scraping the edges of the pot to ensure the roux is fully incorporated with the milk (this is now a bechamel sauce). Allow to cook for 5-8 minutes, whisking often, until the sauce has thickened, leaving a distinct line when you run your finger through the sauce down the back of a wooden spoon. Remove from the heat & add the cheddar & colby cheeses along with the garlic powder, paprika, mustard powder, nutmeg, ½ tsp salt, & ¼ tsp black pepper (the final sauce is called a mornay sauce). Stir until the sauce is smooth & taste, adjusting seasoning to your preference.
Pour sauce over the beef & macaroni mixture & stir until well combined. Transfer to a casserole dish & use a wooden spoon to spread into an even layer. Set aside.
Melt remaining 2 tbs butter in a small saute pan over medium-low heat & add panko breadcrumbs. Toss panko in the butter & brown in the pan until golden throughout, around 8 minutes. Transfer to a bowl & combine with the parmesan cheese, lemon zest, remaining ¼ tsp red pepper flakes, pinch kosher salt, & pinch black pepper. Sprinkle panko mixture over top of the casserole & transfer to the oven. Bake until the casserole is browned on top & bubbling at the edges, 10-15 minutes. Allow to sit for 5 minutes before serving.