Baked Macaroni with Chipped Beef

Chipped beef on anything is a comfort food throwback that deserves more attention than it gets. Here, that salty, savory dried beef gets soaked in hot water to soften and reduce the salt, then folded into a straightforward bechamel: butter, flour, and milk whisked together and cooked until thickened.

The gravy gets tossed with cooked elbow macaroni and ladled into a baking pan for a quick 10-minute bake. That short time in the oven is just enough to let the pasta absorb some of the gravy and set up slightly, without drying anything out.

Soaking the chipped beef before making the gravy is the one step you shouldn’t skip. Dried beef straight from the package is very salty. Ten minutes in hot water draws out the excess and keeps the finished dish from being inedible. Drain well before adding it to the sauce.

This is the kind of recipe that fed families through the postwar era and still delivers. Simple, filling, and built from pantry staples.

Chef Tips

• Soak the chipped beef: This is not optional. The salt content of dried beef without soaking will overwhelm the sauce.
• Whisk constantly when building the gravy: Add milk gradually and keep whisking to prevent lumps. If lumps form, strain through a fine mesh before adding the beef.
• Drain macaroni very well: Excess water thins the gravy. Shake the colander well.
• Don’t overbake: 10 minutes is enough. Longer and the pasta soaks up all the gravy and goes dry.

Variations

• Add peas: Stir a cup of frozen peas into the gravy before tossing with pasta for color and a bit of sweetness.
• Sharp cheddar topping: Scatter shredded sharp cheddar over the top before baking for a golden, cheesy crust.