Roast Beef and Giardiniera Mac n’ Cheese

I’m a huge fan of mac n’ cheese. You all should know that by now. I’ve made everything from a Cajun mac n’ cheese, a nacho style mac and cheese,  a mac and cheese loaded with bacon and jalapenos, a buffalo chicken mac and cheese, and even a mac cheese loaded with beer. You get the idea. I love me some mac and cheese. So it wasn’t too long ago where my colleague had mentioned when travelling he was eating at some restaurant and noticed they had a roast beef mac and cheese. I’ve never heard of such a thing, but thought it would be awesome in flavor, and that’s when I decided to make a roast beef and giardiniera mac and cheese.  Let’s just say it was awesome.

Roast Beef and Giardiniera Mac 'n Cheese

Let’s get started.

Ingredients:

  • 1/2 pound penne past, cooked under al dente
  • 2 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 2 cups of milk
  • 2 cups of shredded cheddar cheese
  • 4 oz giardiniera, oil strained
  • 1/2 pound deli style roast beef, chopped
  • 1 tsp canola oil

Cook your pasta, drain, and set it to the side.

Start by adding a pot on medium heat. Add in the butter, and let it come to a bubble. During this time, heat a skillet on medium heat and add in the canola oil. Toss in the roast beef into the skillet, and cook until slightly crisp. This is for some texture.

Once the butter has come to a bubble, add in the flour, and begin stirring with a wooden spoon for a minute or two to cook out the flour flavor. Once lightly browned, slowly pour in the milk, and turn up the heat just slightly. Use a whisk to break up the cooked flour, then continue stirring with a wooden spoon.  The sauce will begin to thicken. That is the awesome part. As soon as it comes to a simmer and the sauce has thickened, reduce the heat, and slowly add in the cheese. Do this in batches until you have a nice creamy sauce.

Add in the slightly crispy roast beef, along with the giardiniera. Give it a good stir and pour into a casserole dish.

How to make Roast Beef and Giardiniera Mac and Cheese

Preheat your oven to 350 degrees.

Place the casserole dish into the oven and cook, uncovered for 20 minutes, or until nice and bubbly.

The end result was total comfort food. It was everything you love in a mac and cheese but then loaded with the roast beef, and ever so spicy and vinegary giardiniera. My wife, who did not realize there was giardiniera stated she loved those vegetables and little did she know that it was giardiniera as she would never eat that on a sandwich. Win! Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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