Mac & Cheese Stew

Mac & Cheese Stew


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Get the best of both worlds with these two comfort foods. Cheesy macaroni and hearty stew make a great combination!

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Chicago, IL

Time needed

45 min cooking

Serving Size / Yield

4-6 servings


  • 1 lb Dried Elbow Macaroni, ziti, or penne
  • Kosher Salt
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-purpose Flour
  • 3 cups Milk
  • ⅛ tsp Nutmeg
  • 1 Bay Leaf
  • 2 tsp Prepared Mustard
  • 8 oz Cheddar Cheese, finely grated
  • 2 Tbs. Cheddar Cheese/ Colby Jack Cheese
  • Freshly Ground Black Pepper
  • 1 Medium Onion, chopped
  • 3 Tbs. Vegetable Oil
  • ½ lb Potato, peeled and chopped into small pieces
  • ¾ lb Green Beans, topped and tailed (long beans cut in half
  • 2 tsp. Ground Cumin
  • 1 Pinch Cayenne Pepper
  • 1 (14 Ounce) Can Tomatoes
  • Salt & Freshly Ground Black Pepper, to taste

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Start with the macaroni and cheese.
In a large pot, cook the pasta in boiling water, add salt, then drain and set aside.
Put the pot back on the stove on low heat, add the butter, and melt.
Stir in the flour, keep stirring for 1 minute or until the mixture starts to bubble.
Raise the heat to medium.
Now, gradually add in the milk, make sure you're stirring all the time.
Then add the nutmeg and bay leaf and bring mixture to a simmer.
Make sure to stir constantly, particularly at the edges of the pot to keep from burning.
The sauce will start to thicken.
Turn the heat down to low and cook at a bare simmer for 5 to 10 minutes.
Remove the pan from the heat and discard the bay leaf.
Stir in the mustard and add the pasta and the cheeses.
Place the pan back over very low heat and stir to melt the cheese.
Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour the mixture into a baking dish, sprinkle some more Parmesan on top, and bake at 400 degrees for a few minutes until it browns.

While that's in the oven start on the stew.
Start by frying the onion in the oil for 2 – 3 minutes in a large pan.
Then add the potatoes and continue cooking for another 3 – 4 minutes.
Make sure you stir!
Next, add the beans, sprinkle over the cumin and cayenne and mix well together.
Place the tomatoes in a blender, then add the liquidized tomatoes to the pan. Stir the contents in the pan, bring to a boil, cover and leave to simmer over a medium to low heat for about 15 minutes.
Make sure you stir occasionally.
Your finished when the beans and potato are tender and tomatoes have reduced to a thick sauce.
Test seasoning in case salt and pepper are required.

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