Roast Beef Mac and Cheese Bowls
Serving Size / Yield
- 1× 8 oz pkg Dried Elbow Macaroni Noodles
- 3 Tbsp Butter
- 1× 17 oz pkg Refrigerated Fully Cooked Roast Beef Au Jus
- ¼ cup Butter
- ¼ cup All Purpose Flour
- 2 cups Milk
- 1 tsp Salt
- 4 cups Shredded Cheddar Cheese, divided
- ¼ cup Melted Butter
- ¼ tsp Salt
Heat oven to 400 degrees. In a large saucepan, cook macaroni according to package directions.
Immediately rinse with cold water to stop the cooking process. Drain and set aside.
Heat roast beef in a microwave according to package directions. Drain juice from beef and reserve. Shred beef with 2 forks and set aside.
Spray six 2 cup oven safe serving bowls with nonstick cooking spray.
In a large heavy saucepan, melt 1/4 cup butter over medium high heat, then add flour and whisk for 1 minute. Gradually whisk in milk, then continue to cook over medium heat stirring constantly until thickened and bubbly.
Stir in 3 cups cheese until melted. Remove from heat, then stir in the macaroni and the beef.
Divide mixture evenly among six oven safe bowls. In a small mixing bowl
Sprinkle the top of each bowl with the remaining cheese, then the pretzel mixture. Bake for 20-25 minutes or until golden brown and bubbly.
Let cool for 5 minutes before serving