Skillet Cheeseburger Mac

10/6/2023

Skillet Cheeseburger Mac

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 + Servings

WHAT YOU NEED

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1/4 - 1/2 Tsp. Red Pepper Flakes (Depends on personal heat tolerance)
1 Yellow Onion, chopped
340g Beyond Meat Beef
2 Tbsp. Tomato Paste
S P I C E S - 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Clubhouse Roasted Garlic & Red Pepper Seasoning, 1 Tsp. Dry Mustard Powder, 1/2 Tsp. Sweet Paprika
2 Tbsp. All Purpose Flour
1 1/3 C 2% Milk
2 2/3 C Pres Choice Plant-Based Beef Broth
2 C Dry Macaroni Noodles
2 Heaping Cups 18 + Months Aged White Cheddar, shredded
Splash Room Temperature Cream
1/4 Tsp. + Himalayan Salt
Cracked Pepper
G A R N I S H - Shredded Cheddar, Green Onions, Parsley

N O T E

Both the broth and the plant-based beef lend salt to this skillet mac. I started with a 1/4 tsp. salt and at the end, needed to season to taste. I'd rather be cautious with salt and finish at the end than to over salt in the beginning and ruin the dish.

Begin heating the EVOO, butter, garlic, and pepper flakes, in a 12" skillet set to just below medium heat. Once heated, let everything sizzle together for 30 + seconds without burning. Stir in the onions along with a good pinch of both salt & pepper. Let the onions cook about 5 - 6 minutes, stirring as needed. Drop in the beef & a pinch of cracked pepper & salt, and break it in to small crumbles as it browns in the skillet, about 5 ish minutes.

Stir in the tomato paste and all of the spices until combined thoroughly. Continue to stir and cook another 2 - 3 minutes, letting that tom paste & spice blend toast a bit in the skillet. Stir in the flour and continue to cook 2 - 3 minutes, stirring often. Pour in the milk & broth, and bring to a boil. Once boiled, stir in the 1/4 tsp. salt and macaroni noodles. Reduce to medium low, cover, and simmer 8 - 12 minutes, or until the macaroni is tender but not overcooked. Make sure to start testing it at the 7 or 8 minute mark to avoid mushy noods.

Once cooked, remove from the heat and fold in a splash of whipping cream and the old cheddar until cheese is melted. Taste and adjust the salt to your liking.
Serve each portion garnished with additional shredded cheddar, green onions, and / or fresh parsley. ENJOY!