Dean cooks Jack Black’s Cheeseburger Mac n’ Cheese

Dean Richards cooks and shares the recipe for Jack Black’s  “Cheeseburger Mac n’ Cheese”

INGREDIENTS:

• 1 pound lean ground beef
• 1 Tablespoon cornstarch
• 1 Tablespoon paprika
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 2cups beef or chicken broth
• 1 ½ cups heavy cream or whole milk.
• 2cups elbow macaroni or cavatappi pasta
• 2 cups grated cheddar cheese

DIRECTIONS:

Heat a large skillet over medium high heat, then add the ground beef and break it up, cooking and stirring until the meat is no longer pink.

Drain fat from the pan.

Sprinkle the cornstarch, paprika, garlic powder, onion powder, salt, sugar, and pepper over the browned meat and stir well to evenly distribute the spices. Add the broth, heavy cream or milk, and pasta; then bring to a boil. Cover with a lid, reduce heat and simmer for 8-11 minutes, or until the pasta is al dente.

Sprinkle the grated cheddar cheese over the cooked pasta and stir until melted into the sauce. Remove from the heat, and let stand for a few minutes until the sauce thickens a bit.

Garnish with freshly chopped parsley, if desired, then serve.