Chef Adam Moore Down Under Mac ’n’ Cheese with Aussie Wagyu
- Prep time 5Min
- Cook time 25Min
- Technique Bake
- Meat Beef
- Cut Ground
- Serves 4
Mac and cheese is just as popular Down Under as it is in America, with Aussie Wagyu adding the perfect Aussie flavor.
Ingredients
Portion size: About 1 cup
Alternate cuts: Any leftover lamb or beef, diced
- 1 lb ground Aussie Wagyu
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1 lb. Velveeta, cubed
- 1 cup shredded mild cheddar cheese
- 3 cups uncooked shell pasta
- 1 cup sweet peas
For Garnish:
- ¼ cup panko breadcrumbs
- 1 teaspoon chopped fresh rosemary leaves, plus more if desired
- Kosher salt and black pepper, to taste
Method
Preheat the oven to 425°F. In a large saucepot over medium-high heat, melt 3 tablespoons butter and add the ground Aussie Wagyu. Break the Aussie Wagyu into small crumbles and cook until browned. Once cooked, place it in a small bowl and set aside.
Next, melt the remaining butter and whisk in the flour to form a roux. Cook for 1 minute. Whisk in the milk, ½ cup at a time, allowing it to thicken before adding more. Once all the milk has been added, add the Velveeta and stir until melted. Turn off the heat, add the cheddar and stir until melted.
Cook the pasta according to package instructions. Stir the pasta, peas and Aussie Wagyu into the cheese sauce. Mix well and place in a 9-by-13-inch casserole dish.
To serve: In a small bowl, combine the breadcrumbs and rosemary and season with salt and pepper. Top the mac ’n’ cheese with the breadcrumbs and bake for 25 minutes, or until golden and bubbly. Remove from the oven and top with more fresh rosemary, if desired. Serve immediately.
