Beefed-Up Macaroni & Cheese
  • 25 to 30 minutes
  • Makes 4 servings
  • Family Dinners

Beefed Up Mac & Cheese

Ingredients

  • 1 package (about 17 ounces) refrigerated fully-cooked boneless pot roast with gravy or au jus
  • 1-1/2 cups uncooked elbow macaroni
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 2-1/4 cups skim milk
  • 1 cup shredded Monterey Jack cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup Gorgonzola cheese, divided
  • 1 tablespoon chopped fresh sage

Instructions

  • 1. Prepare pasta according to package directions; drain. Set aside. Prepare beef pot roast according to package directions. Remove beef from gravy or au jus; reserve gravy for another use. Shred beef with 2 forks. Keep warm; set aside.

  • 2. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Carefully whisk in flour; cook 3 to 5 minutes or until lightly browned, whisking constantly. Whisk in milk; cook 8 to 10 minutes or until thick, whisking constantly. Remove pan from heat and stir in Monterey Jack cheese, salt and pepper, stirring until cheese is melted. Stir in pasta, 1/2 cup Gorgonzola cheese and sage. 

  • 3. Evenly divide pasta mixture among four plates; top with beef and sprinkle with remaining Gorgonzola cheese. Serve immediately.