Cheeseburger Mac 'n' Cheese Bake
February 07, 2020
"From our weekday newspaper The West Australian. Times are necessary. Suggested serving size was 4-6."
- Serving Size: 1 (565.8 g)
- Calories 1155.7
- Total Fat - 45 g
- Saturated Fat - 21.8 g
- Cholesterol - 86.6 mg
- Sodium - 1744.5 mg
- Total Carbohydrate - 148.5 g
- Dietary Fiber - 8.1 g
- Sugars - 50.5 g
- Protein - 43.2 g
- Calcium - 943.2 mg
- Iron - 5.5 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.5 mg
Cook pasta in a large saucepan of boiling, salted water until tender and then drain and return to the pan.
Meanwhile, heat an oiled, large, non-stick frying pan over a high heat and add beef mince, garlic and onion flakes and cook, stirring to break up mince, for about 7 minutes, or until browned and then stir in sauces and remove from the heat.
To make béchamel, melt butter in a medium saucepan over a medium heat and add flour, stirring for 1 minute and then whisk in milk and mustard until smooth and bring to a boil, whisking until thickened.
Add to pasta with 1 1/2 cups of the cheese and season with salt and ground white pepper and stir well.
Spread half the pasta mixture over base of a lightly oiled, ovenproof dish (12-cup capacity) and top with beef mixture and scatter over pickles and spoon over remaining pasta mixture and sprinkle with remaining cheese.
Cook uncovered, in a hot oven (200C), for about 25 minutes, or until golden brown.
Remove from oven and stand for 5 minutes before serving.
Tips & Variations
No special items needed.