Ultimate Beef Macaroni and Cheese
Yesterday, I made a pot roast.
(I also, incidentally, made some of the best broccoli ever, but we'll talk about that another time.)
Arguably, the best thing about pot roast is the jus left over. It can become an awesome sauce, gravy, or whatever. I'll occasionally save some to add a boost to soups.
Today, I used the leftover sauce to make the world's beefiest mac and cheese.
Did you know that you can cook pasta like you would risotto? You can. I did. With that sauce. What resulted were deeply-flavored, toothsome noodles with a strong beef flavor with a bit of starchy sauce left over. Big time umami bomb here.
I tossed this in a oven dish with some shredded cheese, half a pint of heavy cream, and a couple of eggs. Baked it for about 25 minutes at 350, and ended up with a totally nonstandard, but totally tasty, beef mac and cheese.