Dinosaur-Style Macaroni & Cheese Shepherds Pie

Name: Dinosaur-Style Macaroni & Cheese Shepherds Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons kosher salt; 1 pound small pasta shells; 2 tablespoons vegetable oil; 2 cups chopped onion; 1 cup chopped green pepper; 5 large cloves garlic, chopped; 1 1/4 pounds lean ground beef; 1 tablespoon black pepper; 3/4 cup Mutha Sauce (page 165); 1/4 cup butter; 1/4 cup flour; 2 1/2 cups half-and-half or milk; 3 cups shredded sharp Cheddar cheese; 1 cup freshly grated Parmigiano-Reggiano cheese; 2 teaspoons Dijon mustard; Tabasco sauce

Servings: persons

3 tablespoons kosher salt
1 pound small pasta shells
2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped green pepper
5 large cloves garlic, chopped
1 1/4 pounds lean ground beef
1 tablespoon black pepper
3/4 cup Mutha Sauce (page 165)
1/4 cup butter
1/4 cup flour
2 1/2 cups half-and-half or milk
3 cups shredded sharp Cheddar cheese
1 cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons Dijon mustard
Tabasco sauce

1
Preheat the oven to 375.
2
Bring a big pot of water to a bubbling boil.
3
Add 2 tablespoons of the salt, and stir in the pasta shells.
4
Cook til al dente.
5
Drain, rinse in cold water, and set aside.
6
Throw a skillet on medium heat and swirl in the vegetable oil.
7
Add half the onions and half the peppers, cooking them til soft.
8
Toss in the garlic and cook for about 1 minute more.
9
Dump in the ground beef, breaking it up with a spoon, and cook it with the veggies til it loses its pinkness.
10
Season with 1 1/2 teaspoons each of salt and pepper.
11
Mix in the Mutha Sauce and take the pan off the heat.
12
Melt the butter in a large saucepan over medium heat, and fry up the rest of the onions and peppers til soft.
13
Add the flour and whisk like crazy til very well blended.
14
Slowly dribble in the half-and-half or milk, whisking as you go.
15
When the mixture bubbles and thickens slightly, remove it from the heat.
16
Stir in 2 cups of the Cheddar, the Parmigiano-Reggiano, mustard, and the remaining 1 1/2 teaspoons each of salt and pepper.
17
Spice the sauce up with Tabasco to your liking.
18
Stir til the cheeses are melted, then fold the cheese sauce into the drained pasta and set aside.
19
Grease up a 9 by 13-inch baking pan.
20
Spread the ground beef mixture in the pan, and then spread the mac n cheese over it.
21
Top everything with the last cup of Cheddar, and pop it into the preheated oven to bake for 30 to 45 minutes, or til the cheese sauce bubbles around the edges.
22
Let the dish rest for 15 minutes before servingif people can wait that long to eat it.

1779

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons kosher salt, 1 pound small pasta shells, 2 tablespoons vegetable oil, 2 cups chopped onion, and more.

Yes, Dinosaur-Style Macaroni & Cheese Shepherds Pie falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!