Roast Beef and Giardiniera Mac n’ Cheese

Cook your pasta to just under al dente, according to package instructions. Drain and set it to the side.

Start by adding a pot on medium heat. Add the butter and let it come to a bubble. During this time, heat a skillet on medium heat and add the canola oil. Toss the roast beef into the skillet, and cook until slightly crisp. This is for some texture. Remove from heat when done.

Once the butter has come to a bubble, add the flour. Begin stirring with a wooden spoon for a minute or two to cook out the flour flavor. Once lightly browned, slowly pour in the milk, and turn up the heat just slightly. Use a whisk to break up the cooked flour, then continue stirring with a wooden spoon. The sauce will begin to thicken. That is the awesome part. As soon as it comes to a simmer and the sauce has thickened, reduce the heat, and slowly add in the cheese. Do this in batches until you have a nice creamy sauce.

Add the drained pasta, the crispy roast beef and the giardiniera into the cheese sauce. Give it a good stir and pour into a greased casserole dish (I used a large oval baker but a 9×13 should be fine as well). Set aside.

Preheat your oven to 350 F.

Place the casserole dish into the oven and cook uncovered for 20 minutes, or until nice and bubbly.

The end result was total comfort food. It was everything you love in a mac and cheese. But with the added roast beef and the spicy and vinegary giardiniera, it was over the top. Even my wife, who would never eat giardiniera on a sandwich, loved it. Win! Hope you enjoy!