Recipe #2 : Mac n Cheese, the 2nd night

Freeze your meats

This might look familiar! I added ground beef and more cheese to yesterday’s leftovers. Here’s how:


  • 1 package defrosted ground beef (mine was not lean. not even close to lean)
  • 1/8 cup soy sauce
  • 2 tsp fish sauce (or nutritional yeast, or a mushroom-based umami seasoning blend in whatever measurement makes sense for you)
  • 1 tsp olive oil
  • rosemary + savory (this time around because they were in the mac n cheese. herbs are particularly nice with this combination, though)
  • 3 slices of muenster (the rest of my muenster. Any melty cheese will do) flour as needed
  • leftover mac n cheese

Heat up the soy sauce, fish sauce, and olive oil until they seem pretty hot. Then add your herbs and cook until your kitchen smells fantastic. Then add the ground beef, breaking it up and making sure it gets all of the sauce coating. Once the ground beef seems completely cooked, add some flour and water to the copious amount of grease that you have created. Make sure everything is well combined, then heat up your leftovers in the pan. It didn’t feel as cheesy as it was yesterday, so I decided to add more melty cheese. This is how you get the cheese pull! I served it with a side salad. Apparently arugula keeps for a decent amount of time (see next post for salad tips).

This version is pretty dense and food-sleepiness inducing, so you might want some bright vegetables on the side. I’m signing up for a CSA (community supported agriculture) so I can get produce delivered every week and support the local farmers! I’ll let y’all know how that goes

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