Beefy Mac and Cheese
Prep time
Cook time
Total time
Once you make this dish you'll never go back to boxed macaroni and cheese again.
Recipe type: Main
Cuisine: American
Serves: 6 servings
  • 12 ounces uncooked pasta
  • 1 1/2 pounds beef hot links, cut into chunks
  • 1/4 cup butter
  • 3 tablespoons flour
  • 2 1/3 cups milk
  • 2 cups shredded sharp cheddar cheese
  • salt and pepper to taste
  1. Cook the pasta according to package directions. It works out perfect for me to make the pasta and the sauce at the same time.They are usually finished within 2 minutes of each other. When the pasta is done, drain off the water and stir in a tablespoon of olive oil to keep it from sticking together. If it's done after the sauce is prepared, then skip the olive oil and simply drain and top with sauce.
  2. Place the chunks of hot link into a large skillet and heat over medium high heat until heated through and slightly golden brown. Remove the links from the pan and set aside. Do not drain the pan.
  3. Add the butter to the drippings in the links pan. Melt the butter over medium heat.
  4. Whisk in the flour and stir continually over medium heat. The butter/flour mixture will begin to brown after 3 - 4 minutes.
  5. Slowly whisk in the milk. Make sure to stir continually over medium heat. Bring the milk mixture near a boil and whisk in the cheese. Stir until the mixture is smooth and remove from heat. Do not allow this to come to a boil.
  6. Add salt and pepper to taste.
  7. Stir the cheese sauce into the pasta. Top with the links and serve.
Recipe by Lauren Greutman at