Roast Beef Mac and Cheese Bowls

Roast Beef Mac and Cheese Bowls


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Precooked roast beef, cheddar cheese, and a bunch of other delicious ingredients make this fun and easy to make meal simply delicious.

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Chicago, IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 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

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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

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