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Beefy Mac and Cheese

Once you make this dish you'll never go back to boxed macaroni and cheese again.
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Course: Main
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Lauren Greutman


  • 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


  • 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.
  • Place the chunks of hot link into a large skillet and heat over <g class="gr_ gr_256 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace gr-progress" id="256" data-gr-id="256">medium high</g> heat until heated through and slightly golden brown. Remove the links from the pan and set aside. Do not drain the pan.
  • Add the butter to the drippings in the links pan. Melt the butter over medium heat.
  • Whisk in the flour and stir continually over medium heat. The butter/flour mixture will begin to brown after 3 - 4 minutes.
  • 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.
  • Add salt and pepper to taste.
  • Stir the cheese sauce into the pasta. Top with the links and serve.