Beef Mac 'n' Cheese

Name: Beef Mac 'n' Cheese with Baby Spinach
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Ground Beef; 170 g Rigatoni; 113 mL Cream; 1 cup White Cheddar Cheese, shredded; 1 tbsp All-Purpose Flour; 56 g Baby Spinach; 28 g Crispy Shallots; 7 g Chives; 1 tsp Garlic Powder; 1 tsp Smoked Paprika; ½ tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Unsalted Butter*

with Baby Spinach

Get Up To 20 Free Meals + Free Sides for Life

Who doesn't love a classic mac 'n' cheese?! Gooey, cheesy, melty comfort! We've paired it with ground beef to add extra deliciousness and a crispy shallot topping for that desirable crunch and flavour.

Tags:

Quick

•Discovery

Allergens:

Hvede

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time3 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

170 g

Rigatoni

113 mL

Cream

1 cup

White Cheddar Cheese, shredded

1 tbsp

All-Purpose Flour

56 g

Baby Spinach

28 g

Crispy Shallots

7 g

Chives

1 tsp

Garlic Powder

1 tsp

Smoked Paprika

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

Nutrition Values

Calories1150 kcal

Fat70 g

Saturated Fat40 g

Carbohydrate77 g

Sugar4 g

Dietary Fiber6 g

Protein53 g

Cholesterol220 mg

Sodium890 mg

Trans Fat2 g

Potassium850 mg

Calcium500 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Colander

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Whisk

•Medium Pot

Cooking Steps

Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

Meanwhile, thinly slice chives.
Roughly chop spinach.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up bef into smaller pieces, until no pink remains, 4-5 min.**
Carefully drain and discard excess fat. Sprinkle smoked paprika and garlic powder over beef. Season with salt and pepper.
Cook, stirring often, until fragrant, 1- 2 min. Remove the pan from heat.

Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter and swirl the pan to melt.
When butter is melted, sprinkle flour over top. Cook, whisking constantly, until golden, 1-2 min. Once golden, slowly whisk in cream and reserved pasta water until smooth. (TIP: Add liquids in small increments to prevent lumps.)
Increase heat to medium-high and bring to a simmer. Once simmering, cook, whisking often, until sauce thickens slightly, 4-6 min. Add cheese and whisk until melted.

Add cheese sauce, spinach and beef to the pot with rigatoni. Season with salt and pepper, then stir until spinach wilts, 1 min.
Divide pasta between plates.
Sprinkle crispy shallots and chives over top.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.