I decided to try out another recipe I’d pinned on Pinterest tonight. I love cheeseburgers. I love mac n’cheese. How could I not love a combination of the two?
I enjoyed the recipe. It’s a good home-made version of Hamburger Helper and the flavours were a “blast from the past”. I have to admit that ever since starting this blog, I’ve strayed away from plainer, less complicated “comfort foods” and I’m glad I decided to try this one. The kids loved it and ate seconds and it’s a really good budget friendly recipe. There are lots of leftovers and I’m sure the dish will be great re-heated for lunch as it’s quite saucy and likely won’t dry out as much as pasta leftovers sometimes do.
Cheeseburger Macaroni courtesy of kevinandamanda.com
I did take some liberties with their recipe and the changes will be reflected below.
1 lb extra lean ground beef
1 onion, diced
2 heaping tbsp taco seasoning
1 can diced tomatoes
2 cups beef broth (or water)
1 cup elbow macaroni (as you’ll see by the photo, I used rigatoni… because that’s what I had to use up in my cupboard.)
Brown and drain hamburger meat. Stir in taco seasoning, tomatoes, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
While everything cooks, make a cheese sauce
2 Tablespoons butter
2 tbsp flour
3/4 cup milk, warmed
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.