𝓗𝓪𝓶𝓫𝓾𝓻𝓰𝓮𝓻 𝓜𝓪𝓬𝓪𝓻𝓸𝓷𝓲

-Warning-

This post will involve knives, death, and dementia.

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This hearty protein, fat, and carb rich entree is great as a main dish and is quite filling. It has a high caloric count that will warm your insides when ate hot and the southern inspiration of the dish leaves a homestyle impression. This hamburger macaroni recipe was first taught to me by my great grandfather when I was six years old. For six years, I would make this dish for him as it was one of his favorite dishes in the world. However, in 2011, he was diagnosed with Lewy body dementia and died 12/12/2012. This dish comforts me every time I make it as I feel like his lessons and guidance are still influencing me to this day. My great grandfather believed that you should always try to better yourself and try to be a better person every day you’re alive. Over the last 8 years, I took his lesson to heart and excelled culinarily to better his recipe so that I can make his recipe better than ever before. I want to be able to share my most recent version with the world, allowing his favorite recipe to travel into the hearts, minds, and stomachs of many people from a diverse background. When you recreate this, I would ask you to share it with your neighbors, family, and friends in a safe manner and take all appropriate precautions during this turbulent time. When I made the recipe this time for the contest, I had doubled the recipe portions so that my coworkers could also enjoy my favorite comfort food as well as my family. Keep in mind for the rest of the recipe that your recreation may not look like mine as mine was made with limited equipment at my job and double the recipe portions.

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This recipe serves around 4-6 people

❀Allergy Warning❀

Red meat, dairy, gluten, pepper

❀Ingredients❀

1lbs. ground chuck (80/20)

2 tbsp. butter, plus more to oil a baking dish

2 tbsp. Oil of choice, preferably olive oil

2 cloves garlic, minced

½ medium onion, minced

1 lb. pasta, for best results use penne or elbows

~4 quarts of water, salted

1 cup heavy cream

3 cups shredded cheddar, plus more for topping

Parmesan, to taste for topping

Paprika, to taste and topping

Parsley, for serving

Pepper, to taste

Salt, to taste

❀Tools needed❀

Medium sized saucepan

Large pot with lid

Colander

Rubber spatula or preferred sauce stirrer

Slotted Spoon

Cooking knife (preferred chef knife)

Cutting board

measuring cups and spoons

Baking Dish

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Heat a medium sized saucepan until you can feel the heat against your open palm from above the raised sides. Place the butter into the pan and add the onion and garlic and cook until softened. Add the ground chuck to the pan, seasoning to taste with salt, pepper, and paprika. Sear until all meat is browned. Remove meat and onion from the pan and set aside. For added calories and flavor, add the beef grease into pasta water.

In the same sauce pan the meat was in, bring to medium heat and add the heavy cream. When the heavy cream begins to simmer, add cheddar to the saucepan and stir with the rubber spatula until the cheese is completely melted.

Begin to boil the salted water in a large pot. Cook the pasta until al dente or desired degree of cookness then drain in the colander. After straining, drizzle a light amount of oil of choice, perferredly olive oil. This prevents the noodles from sticking together. Return pasta back to the pot they were boiled in.

Add all parts of the dish into the pot, stirring until fully incorporated. Remove the macaroni and place into a baking dish. Top with more cheddar, parmesan cheese, and paprika. Broil on high until well melted.

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Proof

Substitutions

The greatest thing about any recipe is creativity and freedom. If you feel the need to change anything, feel free. With great risk comes great reward. Feel accomplished diverting from the path well walked and try to find your own way. But that cooking is a science and an art. There is a certain amount of chemistry involved and changing a recipe too drastically may disrupt the process or create a new flavor never tasted before. However, I have included some recommendations for substitutes for people who are vegan, gluten free, and pescatarian.

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Vegan

Substitute the ground beef for Tofu, Tempeh, or mushrooms and cook your desired preference.

Mix equal parts silken tofu and soy milk and blend thoroughly to make a high-protein, vegan substitute for heavy cream.

Use vegan cheeses to replace the cheddar.

Use an equal amount of margarine to substitute the same amount of butter.

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Gluten-Free

Use brown-rice pasta or shirataki pasta. The shirataki pasta will absorb the flavors of the sauce and is incredibly nutritious. However, you can use your preferred pasta of choice.

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Pescatarian

Use sauteed shrimp in place of the ground beef for best results.

#curatorreview

#ComfortFoodCC

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