When it comes to eating mac and cheese, are you team fork or team spoon?
Last night, I made Banza cacio e pepe mac and cheese and mixed in some ground beef and greens to make it a well-balanced meal. OH MY WORD. What a hearty, delicious, and EASY weeknight dinner! I would liken this dish to hamburger helper, but a WAY healthier version! I will definitely be making this again.
Banza Cacio e Pepe Meaty Mac and Cheese
Think hamburger helper, but healthier, grain free, and even tastier!
1 box Banza Cacio e Pepe Mac and Cheese
1/2 lb Ground Beef
1/2 yellow onion (diced)
3 tbsp butter
1/4 cup milk (sub with chicken broth)
2 cups kale or hearty green (cruciferous crunch)
1 tsp salt (to taste)
1 tsp cracked pepper (to taste)
1 tsp garlic powder
1 tbsp sage (chopped (optional))
parmesan cheese (to serve)
Bring at least 6 cups of water to a boil. Add a box of mac and cheese noodles to the pot. Cook for about 5 min or until al dente.
Meanwhile, in a skillet, heat 1 tbsp of butter. Add onions and saute on med-high heat until tender - about 4-5 min.
Once onions are tender, add ground beef, salt, pepper, and garlic powder. Cook until meat is fully cooked - about 7 min.
Add greens to meat mixture and turn heat to low once the greens are wilted and soft. Add sage if desired.
Once the noodles are al dente, drain them. In the warm pot, add milk and powdered cheese mixture, as well as butter. Stir to combine. Add noodles into sauce and stir to combine.
Once the mac and cheese is ready, add it to the meat mixture and stir. Salt and pepper to taste. Shave parmesan cheese over top and serve.