Recipe by Michele McCormick
"Four cheeses make up this delicious macaroni and cheese that will not easily be forgotten. I use high quality cheese and I think it makes all the difference."
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1 (16 ounce) package
gemelli (small twisted pasta)
lean ground beef
salt and ground black pepper to taste
shredded fontina cheese
shredded sharp Cheddar cheese
shredded white Cheddar cheese
grated Parmesan cheese
grated Parmesan cheese
Loved it! Kinda silly to give a lower rating just because you didn't like the title. I didn't have fontina or white cheddar, so I just used some mozerella, mild cheddar, and a 4 cheese mexican blend. Turned out great! Will definitely make again. Thanks. :)
I gave it only three stars because of the name, mostly. It was a very good dish....but I wouldn't exactly call it Mac and Cheese. It's more of a ground beef casserole. So, if you're looking for a real, cheesy, comforting Mac and cheese either try another recipe or make more of the cheese part. As I said, it was very good...just don't make it expecting cheesy indulgence.
delicious! i use the sauce in this recipe to make regular mac and cheese too.
Not sure if I should be reviewing my own recipe, but I just tried this with Johnsonville Italian Sausage instead of Hamburger and my family absolutely LOVED this. I made it for company and it was all gone and everyone raved about it! I suggest trying it with sausage at least once!!
Loved the flavor of the cheese sauce. I left out the ground beef. I have been searching for an Adult Mac and Cheese and this is it. I will add some cream next time to make it just a tad more creamy. I also added ground mustard. It's a keeper!!
Great recipe! This is one of those recipes you make and can then eat for the week. I've made this recipe a bunch of times now and have tried a few minor variations. First off, I always add veggies. I will just cook a bag of frozen veggies and add it when putting it all together. I enjoy adding some seasoning when cooking the ground beef (I've used a burger seasoning mix or just a small bit of paprika, garlic & chili powder. I also tried adding bacon to the breadcrumb topping and that was good, but not necessary.
Love it! I added broccoli to make it a little healthier. Just add raw broccoli to the cheese mixture before anything else.
Cheese sauces like this in general need quite a bit of salt to really make them stand out. I used galic salt instead of garlic powder and added some salt, but there really should be a suggested amount - most people when they read "salt to taste" will definitely under-salt a cheese sauce. Other than that, it was fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Not Your Mom's Mac and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 660
** Calories from Fat: 306
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