Creamy Beef Salami Macaroni
Cheese

Indulge in a quick and comforting macaroni and cheese that combines crispy beef salami with a rich and velvety cheddar sauce for an effortless weeknight dinner.

Ingredients

• 250 g dry elbow macaroni
• 1 tbsp cooking oil
• 1 pinch salt
• 150 g beef salami
• 1 can Prego cheese pasta sauce
• 2 slices processed cheese
• 1 handful shredded cheese
• to taste dried parsley flakes

Instructions

1. 1Measure the macaroni

   

   Begin by measuring out the dry elbow macaroni. Use a digital scale to ensure you have the correct portion for the recipe before boiling. This step helps in maintaining the perfect sauce-to-pasta ratio for a gooey final result.

   Tip: Starting with a precise measurement prevents ending up with too much pasta and not enough cheese sauce.
2. 2Boil the macaroni

   

   Bring a pot of water to a boil and add a splash of oil and a pinch of salt. Carefully pour the weighed elbow macaroni into the boiling water. Let it cook for approximately 10 minutes until it reaches a tender texture, ensuring the oil helps keep the pasta pieces separated.

   Tip: Starting the macaroni in boiling water with salt and oil ensures even cooking and prevents the pieces from sticking together in the pot.
3. 3Slice the beef salami

   

   Place a block of beef salami on a clean cutting board. Using a sharp cleaver, carefully slice the meat into small and uniform cubes. These bite sized pieces will cook quickly and distribute evenly throughout the macaroni for consistent flavor in every mouthful.

   Tip: If you prefer a different protein you can easily substitute the beef salami with diced hot dogs or crispy chicken bacon.
4. 4Fry the salami

   

   Add the sliced beef salami pieces to a hot frying pan with a drizzle of oil. Sauté the meat until it becomes fragrant and develops a slightly crispy texture, which adds a savory depth to the macaroni.

   Tip: You can substitute the beef salami with hot dogs or chicken bacon depending on your preference.
5. 5Add the cheese sauce

   

   Pour a can of Prego cheese pasta sauce directly into the pan over the fried salami. This rich and creamy sauce provides a quick and flavorful base for the dish without needing to make a roux from scratch.

   Tip: Stir the sauce immediately to incorporate the rendered fat from the salami for extra flavor.
6. 6Combine macaroni and cheese sauce

   

   Transfer the cooked and drained elbow macaroni into the frying pan with the prepared cheese and salami sauce. Use a spatula to stir the mixture thoroughly, ensuring every piece of pasta is generously coated in the rich, creamy sauce and the salami is well-distributed.

   Tip: Make sure the macaroni is well-drained before adding it to the pan so the excess water doesnt thin out the creamy consistency of the cheese sauce.
7. 7Garnish with parsley

   

   Once the macaroni is mixed with the cheese sauce, sprinkle a generous amount of dried parsley flakes over the top. The parsley adds a touch of color and a light herbal aroma that balances the richness of the cheese.

   Tip: Sprinkle the herbs from a height to ensure even coverage across the entire pan.
8. 8Add extra cheese

   

   For an extra indulgent flavor, place two slices of processed cheese and a handful of shredded cheese on top of the hot macaroni. This combination ensures a variety of textures and a signature cheese pull.

   Tip: Add the cheese while the heat is still low to allow it to melt slowly without burning the bottom of the pasta.
9. 9Melt the final cheese

   

   Sprinkle shredded cheese and lay cheese slices over the warm macaroni mixture in the pan. Stir everything together gently until the cheese is completely melted and evenly combined to develop a rich and stretchy texture.

   Tip: Keep the heat low or turn it off entirely during this step because the residual heat from the pasta and pan is enough to melt the cheese without causing it to split.

Storage & Reheating

Burn It Off

Frequently Asked Questions