Oh, mac and cheese… is there *anything* more comforting? I mean, seriously! But you know what takes it to a whole new level? Ground beef! This isn’t just your average mac; it’s a classic baked macaroni and cheese *situation*, but we’re kicking things up a notch with some savory ground beef. Trust me, it’s a total game-changer.

I remember the first time I made this. I was trying to impress a friend, and I only had, like, five things in my fridge. Ground beef mac and cheese to the rescue! I even used *Kosher salt* because it’s what I had (and honestly, it’s kinda my go-to now anyway). It was a HUGE hit! This recipe is seriously easy, totally satisfying, and perfect for a weeknight dinner or a potluck. You’re gonna love it!

Why You’ll Love This Kosher Salt Mac and Cheese Recipe

Comfort Food Classic

Mac and cheese is basically a hug in a bowl, right? It’s that dish we all crave when we need a little comfort. Cheesy, warm, and familiar – it’s just pure happiness!

Flavorful Twist

Okay, but let’s be real, adding ground beef and a touch of smoked paprika? That’s where the magic *really* happens. It’s not just mac and cheese; it’s a hearty, flavor-packed meal that’ll have everyone asking for seconds. My favorite part is the little smoky kick!

Simple Ingredients

You know I’m all about easy recipes, and this one’s no exception. We’re talking basic ingredients you probably already have in your pantry. No fancy stuff, just good ol’ comfort food made simple!

Ingredients for Kosher Salt Ground Beef Mac and Cheese

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazingness. Don’t worry if you’re missing something, we’ll talk swaps later! You’ll need:

8 oz elbow macaroni (the classic!)
1 Tbsp extra-virgin olive oil
1 yellow onion, finely chopped (get ready to cry… just kidding!)
2 garlic cloves, finely chopped
Freshly ground black pepper
2 lb ground beef
1/4 cup tomato paste
2 tsp smoked paprika (trust me on this one!)
1 1/2 cups low-sodium beef or chicken broth
1/2 cup ketchup
2 oz cream cheese (about 1/4 cup…ish!)
2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
3 cups shredded Monterey Jack cheese (about 8 oz)
3 cups shredded sharp cheddar cheese (about 8 oz)
Finely chopped fresh parsley, for serving (makes it look fancy!)
And of course… Kosher salt!

How to Make Kosher Salt Ground Beef Mac and Cheese

Okay, let’s get cooking! This is where the magic happens. Don’t worry, it’s easier than you think. Just follow along, and you’ll have a cheesy, beefy masterpiece in no time!

Prepare the Pasta and Preheat Oven

First things first, crank that oven up to 400 degrees. You want it nice and hot, ready to bake our mac and cheese to golden perfection. While that’s heating up, grab a big pot, fill it with water, and bring it to a rolling boil. Now, this is important: add a generous pinch of Kosher salt to the boiling water! This seasons the pasta itself, so don’t skip it! Toss in your elbow macaroni and cook it until it’s *al dente* – that means it should still have a little bite to it. Nobody likes mushy mac! Drain it well and set it aside.

Kosher salt - detail 1

Sauté Aromatics and Brown the Beef

Now, in another large pot (yes, we’re using two, sorry!), heat up that olive oil over medium-high heat. Add your chopped onion and garlic. Season with a pinch of Kosher salt and pepper. Cook, stirring now and then, until they’re softened and fragrant – about 7 minutes. Then, add your ground beef! Season it generously with more Kosher salt and pepper. Break it up with a wooden spoon and cook until it’s no longer pink, about 8 minutes. If there’s a lot of fat, drain it off. Nobody wants greasy mac!

Create the Sauce

This is where the flavor party starts! Stir in the tomato paste and smoked paprika. Cook, stirring constantly, until the tomato paste turns a deeper, brick-red color – about 3 minutes. This really brings out the flavor. Then, pour in the beef broth, ketchup, cream cheese, Worcestershire sauce, and Dijon mustard. Stir everything together until the cream cheese is melted and the sauce is smooth and creamy. Season to taste with (you guessed it!) more Kosher salt and pepper! Don’t be shy! Taste it and adjust as needed.

Combine and Bake

Alright, almost there! Remove the pot from the heat. Add the cooked pasta, Monterey Jack cheese, and cheddar cheese to the sauce. Stir it all together until everything is evenly coated in that glorious, cheesy sauce. Now, pour the whole shebang into a 13×9 inch baking dish. Pop it in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown. Let it cool slightly before serving. Top with fresh parsley, if you’re feeling fancy. Enjoy!

Expert Tips for the Best Kosher Salt Ground Beef Mac and Cheese

Seriously, don’t skimp on the cheese! I know it’s tempting to grab the cheapest stuff, but trust me, good quality cheese makes ALL the difference. We’re talking flavor and meltability, people! Monterey Jack and sharp cheddar are my go-to’s, but feel free to experiment!

Don’t Overcook the Pasta

This is a HUGE one! Overcooked pasta turns to mush in the oven, and nobody wants that. Make sure you cook your elbows *al dente* – slightly firm to the bite. They’ll continue to cook in the sauce, so it’s better to undercook them a little than overcook them. Trust me on this!

Season Generously

Don’t be afraid of that Kosher salt and pepper! Season every layer of this dish – the onions, the beef, the sauce. Taste as you go and adjust. Remember, you can always add more, but you can’t take it away! A well-seasoned mac and cheese is a happy mac and cheese!

Ingredient Notes and Kosher Salt Substitutions

Okay, let’s talk swaps and subs! Sometimes you gotta work with what you’ve got, right? So, here’s the lowdown on some ingredient options.

Cheese Variations

Monterey Jack and cheddar are my go-to’s, but hey, get creative! Gruyere adds a nutty, fancy vibe. Gouda is super creamy and mild. And if you’re feeling spicy, Pepper Jack kicks things up a notch! Just make sure whatever you use melts well. That’s key!

Ground Meat Alternatives

Don’t have ground beef? No problem! Ground turkey or chicken work great too! Just make sure to season them well, since they can be a little blander than beef. I sometimes add a pinch of red pepper flakes for extra flavor with the poultry.

Kosher Salt Alternatives

Okay, so I’m a *huge* fan of Kosher salt. The larger crystals are easier to pinch and control, and I just love the flavor. But if you don’t have it, sea salt will work in a pinch. Just use a little less, since it’s usually finer. Table salt? Eh, I’d avoid it if you can. It’s just not the same, ya know?

Kosher salt - detail 2

Serving Suggestions for Kosher Salt Mac and Cheese

Okay, so you’ve got this amazing, cheesy, beefy mac and cheese… but what do you serve with it? Here are a couple of my go-to sides to make it a complete meal!

Side Salad

Honestly, sometimes all you need is a simple green salad! The freshness and lightness of the salad really balance out the richness of the mac and cheese. I like a basic vinaigrette, nothing too heavy!

Roasted Vegetables

Roasted veggies are another great option! Broccoli, asparagus, Brussels sprouts… they all work! Roasting brings out their natural sweetness, and they add some extra nutrients to the meal. Plus, they’re super easy to make while the mac is baking!

FAQ About Kosher Salt Mac and Cheese

Totally! You can assemble the whole thing, cover it tightly with foil, and pop it in the fridge up to a day ahead. Just add about 10-15 minutes to the baking time to make sure it’s heated through. This is a lifesaver when you’re having company!

Leftovers are the BEST! Just let the mac and cheese cool completely, then transfer it to an airtight container and store it in the fridge for up to 3-4 days. Reheat it in the microwave or oven until it’s nice and bubbly again.

Yep, you sure can! Let it cool completely, then cut it into individual portions (this makes it easier to thaw later). Wrap each portion tightly in plastic wrap, then place them in a freezer bag. It’ll keep in the freezer for up to 2 months. Thaw it overnight in the fridge before reheating. It might be a little drier after freezing, so you could add a splash of milk or broth when reheating.

Nutritional Information for Kosher Salt Mac and Cheese

Okay, just a heads-up: nutritional info can vary *a lot* depending on the brands and ingredients you use, so this is just a rough estimate. Don’t come yelling at me if it’s off!

Rate This Kosher Salt Ground Beef Mac and Cheese Recipe

Loved it? Hated it? Let me know! Please rate the recipe below, leave a comment, and share it with your friends on social media! I wanna hear all about your mac and cheese adventures!