Nebraska

Runza Mac and Cheese

Nebraska's iconic Runza - a beef and cabbage filled bread pocket brought by German-Russian immigrants - inspires this hearty mac and cheese. All the classic Runza flavors in one comforting bowl.

⏱45 min 🍴Serves 6 Easy

Ingredients

Instructions

  1. Cook macaroni until al dente. Drain and set aside.
  2. Brown ground beef with diced onion. Season with salt, pepper, and garlic powder. Drain fat.
  3. Add shredded cabbage to the beef mixture. Cook until cabbage is tender, about 8-10 minutes.
  4. Melt butter in a large saucepan. Whisk in flour and cook 2 minutes.
  5. Gradually add milk, whisking until thickened.
  6. Remove from heat. Stir in American cheese and cheddar until smooth.
  7. Combine pasta with cheese sauce, then fold in the beef and cabbage mixture.
  8. Serve hot with yellow mustard on the side, just like a real Runza.

Pro Tips

  • Shred the cabbage finely so it cooks down and integrates into the dish like in a Runza.
  • The Runza restaurant chain started in Lincoln, Nebraska in 1949 - it's a state institution!
  • German-Russian settlers brought the bierock/runza to the Great Plains in the late 1800s.
  • Serve with yellow mustard - it's the traditional Runza condiment.