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1
Cook your pasta to just under al dente, according to package instructions.
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Drain and set it to the side.
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Start by adding a pot on medium heat.
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Add the butter and let it come to a bubble.
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5
During this time, heat a skillet on medium heat and add the canola oil.
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Toss the roast beef into the skillet, and cook until slightly crisp.
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7
This is for some texture.
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Remove from heat when done.
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9
Once the butter has come to a bubble, add the flour.
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Begin stirring with a wooden spoon for a minute or two to cook out the flour flavor.
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Once lightly browned, slowly pour in the milk, and turn up the heat just slightly.
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Use a whisk to break up the cooked flour, then continue stirring with a wooden spoon.
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The sauce will begin to thicken.
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That is the awesome part.
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As soon as it comes to a simmer and the sauce has thickened, reduce the heat, and slowly add in the cheese.
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Do this in batches until you have a nice creamy sauce.
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Add the drained pasta, the crispy roast beef and the giardiniera into the cheese sauce.
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Give it a good stir and pour into a greased casserole dish (I used a large oval baker but a 9x13 should be fine as well).
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Set aside.
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20
Preheat your oven to 350 F.
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Place the casserole dish into the oven and cook uncovered for 20 minutes, or until nice and bubbly.
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22
The end result was total comfort food.
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It was everything you love in a mac and cheese.
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But with the added roast beef and the spicy and vinegary giardiniera, it was over the top.
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Even my wife, who would never eat giardiniera on a sandwich, loved it.
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Win!
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Hope you enjoy!
