Creamy Beef and Mushroom Macaroni: A Comforting Classic

3. Make the Creamy Sauce:

  1. Sprinkle the flour over the cooked mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
  2. Gradually add the beef broth, stirring constantly to create a smooth mixture.
  3. Pour in the heavy cream and let the sauce simmer for 3-4 minutes until thickened.
  4. Add the sour cream (if using), cooked beef, paprika, salt, and pepper. Stir until combined.

4. Combine Pasta and Sauce:

  1. Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce.
  2. Stir in the shredded cheese until melted and fully incorporated.

5. Serve and Enjoy:

  1. Garnish with fresh parsley or thyme for a burst of color and freshness.
  2. Serve hot, straight from the skillet, with a side of crusty bread or a fresh salad.

Tips for the Best Creamy Beef and Mushroom Macaroni

  • Use Fresh Ingredients: Fresh mushrooms and high-quality beef make a huge difference in flavor.
  • Don’t Overcook the Pasta: Al dente pasta holds its shape and texture better when mixed with the creamy sauce.
  • Add a Twist: Experiment with flavors by adding a splash of Worcestershire sauce, a dash of nutmeg, or a pinch of chili flakes for some heat.
  • Make it Cheesy: Swap out Parmesan for mozzarella or Gruyère for a gooey, indulgent texture.
  • Go Gluten-Free: Use gluten-free pasta and substitute the flour with cornstarch to make the dish gluten-free.
PREPARATION