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Recipe Detail Page
Beefy Macaroni & Cheese with a Truffle-Parmesan Crust
Autumn 2023
Taking inspiration from Hamburger Helper and shepherd’s pie, this comforting casserole features a red wine beef sauce, creamy mac and cheese, and a luxurious crust of panko, truffle oil and parmigiano.
Serves 8
BEEF
1 tbsp (15 mL) canola oil
1 lb (455 g) lean ground beef
2 medium-size onions, diced
3 cloves garlic, finely chopped
1 1/2 tsp (7 mL) finely chopped rosemary
1/2 cup (125 mL) dry, fruity red wine
1 1/2 tbsp (22 mL) all-purpose flour
1 cup (250 mL) beef broth
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) Worcestershire sauce
Salt and freshly ground pepper to taste
MAC & CHEESE
1 lb (455 g) Italian dried elbow macaroni
1/4 cup (60 mL) unsalted butter
1 medium-size onion, finely chopped
1/4 cup (60 mL) all-purpose flour
2 tbsp (30 mL) Dijon mustard
3 cups (750 mL) whole milk, kept hot in a saucepan
3/4 lb (340 g) aged white cheddar, coarsely grated
Salt and pepper to taste
TOPPING
3/4 cup (175 mL) panko bread crumbs
1 tbsp (15 mL) unsalted butter, melted
1 tbsp (15 mL) truffle oil
1/2 cup (125 mL) finely grated Parmigiano-Reggiano
1. For the beef, heat oil in a large, heavy-duty skillet over medium-high heat. When hot, add beef. Cook, breaking apart with a wooden spoon, until it’s browning and has lost its raw colour, about 4 minutes. Add onion and reduce heat to medium. Cook, stirring, until onion is tender, about 10 minutes. Add garlic and rosemary. Cook 2 minutes. Pour in wine, scraping up any brown bits. Cook until liquid has mostly evaporated, about 2 minutes. Sprinkle with flour. Cook, stirring often, for 1 minute. Stir in broth, tomato paste and Worcestershire sauce. Raise heat to medium-high. When it starts bubbling, adjust heat to maintain a very gentle simmer. Cook, stirring often, until very thick, 6 to 8 minutes. Season with salt and pepper. Transfer to a buttered 12-cup (3-L) baking dish and spread evenly to cover bottom. Set aside.
2. For the mac & cheese, bring a large pot of salted water to a boil. Cook pasta until very al dente, 1 to 2 minutes less than instructions on package. Drain in colander and rinse under cold running water until cool. Drain again.
3. Preheat oven to 425°F (218°C). Set rack to upper third of oven.
4. In a medium-size saucepan, heat butter over medium heat until melted. Add onion. Cook, stirring occasionally with a wooden spoon, until tender, about 4 minutes. Add flour. Cook, stirring constantly, for 2 minutes. Stir in Dijon, then gradually stir in hot milk. Once you’ve added half the milk, switch to a whisk. Raise heat to medium-high. When it starts bubbling, reduce heat to maintain a very gentle simmer. Cook, whisking often, until thickened, about 3 minutes. Remove from heat. Gradually whisk in cheddar until melted. Season with salt—you shouldn’t need much—and pepper.
5. To make topping, place panko in a small bowl. Drizzle with 1 tbsp (15 mL) melted butter and truffle oil. Mix until well-combined. Stir in parmigiano. Set aside.
6. Transfer drained pasta to a large mixing bowl. Add cheese sauce. Mix thoroughly. Pour macaroni mixture over meat sauce in baking dish. Smooth out top evenly. Sprinkle evenly with panko mixture. Bake in upper third of oven until browned and bubbling, about 25 minutes.
7. Remove from oven. Cool 10 minutes before serving.
Serves 8
