Prep Time: 5 Minutes Cook Time: 25 Minutes Serves 4 Ingredients⠀1 lb Thomas Farms Grass Fed Ground Beef6 tablespoons unsalted butter 4 tablespoons flour4 cups milk1 pound cubed Velveeta1 cup shredded mild cheddar cheese3 cups uncooked shell pasta1 cup sweet peas Garnish:1/4 cup Panko bread crumbs1 teaspoon chopped fresh rosemary leaves Instructions 1. Set oven to 425°F. In a large sauce pot over medium-high heat, melt 3 tablespoons of butter and add the ground beef. Break beef into small crumbles and cook until browned. Once cooked, place beef in a small bowl and set aside. 2. Melt remaining butter and whisk in the flour to form a roux- cook for 1 minute. Whisk in the milk, ½ cup at a time, allowing it to thicken before adding the remaining milk. Once all the milk has been added, add the Velveeta and stir until melted. Turn off the heat, add the cheddar, and stir until melted.3. Cook pasta to package instructions. Stir the pasta, peas and the beef into the cheese sauce. Mix well and place in a 9x13" casserole dish. 4. In a small bowl, combine the bread crumbs and rosemary and season with salt and pepper. Top the mac ‘n’ cheese with the bread crumbs and bake for 25 minutes, or until golden and bubbly. Remove from the oven and top with more fresh rosemary (if desired). Serve immediately. Recipe courtesy of Chef Adam Moore and True Aussie Beef & Lamb
