Sloppy Joe Mac & Cheese
A delightful mash-up of two beloved comfort foods that transforms an ordinary weeknight dinner into a memorable feast.
Ingredients
Main Ingredients
- 1 pound ground beef (or turkey if you prefer a leaner option) Ground turkey can be used for a healthier option.
- ½ cup diced onion You can swap with shallots for a milder taste.
- 1 tablespoon minced garlic Fresh is best, but jarred works too.
- 1 cup ketchup Homemade or store-bought.
- 2 tablespoons brown sugar For a hint of sweetness.
- 1 tablespoon Worcestershire sauce Adds that umami boost.
- 1 teaspoon mustard powder Or a teaspoon of Dijon for a kick.
- 16 ounces elbow macaroni Try gluten-free pasta if preferred.
- 2 cups shredded cheddar cheese Feel free to mix in Monterey Jack for a creamier texture.
- 1 cup milk Dairy or non-dairy alternatives both work.
- Salt and pepper To taste.
Instructions
Cooking Steps
- In a large pot, prepare the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the ground beef (or turkey) and cook until browned, about 5-7 minutes. Break it up with a spoon so it cooks evenly.
- Add the diced onion and minced garlic to the skillet. Cook until the onion becomes translucent and fragrant, about 3 minutes.
- Stir in the ketchup, brown sugar, Worcestershire sauce, and mustard powder. Season with salt and pepper. Let it simmer for about 5 minutes.
- Add the cooked macaroni to the skillet, stirring well to coat all the pasta with the Sloppy Joe sauce.
- Pour in the milk, followed by the shredded cheese. Stir well until the cheese is melted and the mixture is creamy.
- Remove from heat, and let it sit for a few minutes. Serve warm, garnished with extra cheese or fresh herbs if you like.
Notes
Leftover Sloppy Joe Mac & Cheese can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to retain the creamy texture.