Thursday, March 8, 2012

Cheeseburger Macaroni

I've been craving for some comfort food lately and for some reason, I was craving some kind of a Cheeseburger Macaroni dish. One that I used to eat out of a box (via Hamburger Helper) when I was a kid. I had previously made a similar Hamburger Helper dish, Creamy Taco Mac which we absolutely love. However that dish had a little kick to it with the use of cumin and other spices. I wanted something simple and creamy.

I decided to see if there was a Cheeseburger Macaroni recipe out there and sure enough, I found
this recipe from that looked really easy. So easy that the original recipe only required 7 ingredients and the use of Velveeta cheese. I've modified the recipe using the cheese sauce from my Macaroni and Cheese recipe because I'm not a huge fan of processed cheese. I've had my fair share of Cheese Whiz when I was a kid, but nowadays I always try to make everything from scratch. Besides, anything processed can't be too healthy for you. However, if you're pressed for time and need something quick to make, Velveeta cheese is the way to go. Whichever way you make it, it'll definitely turn out delicious. This dish really hit the spot.

3 Tbsp. unsalted butter
1/4 cup all purpose flour
2 3/4 cups milk
2 1/2 tsp. sat
1/8 tsp. black pepper
1/8 tsp. nutmeg
2 1/2 cups shredded cheddar cheese (or any shredded cheese)
1 lb. ground turkey or lean ground beef
1 small onion, chopped
4 cups water
3/4 cup ketchup
2 Tbsp. mustard
3/4 cup canned petit diced tomatoes
12 ounces elbow macaroni

1) (Note: This step can be skipped is using 1 lb. Velveeta Cheese) In a medium saucepan, melt butter over medium heat. Whisk in flour and continue to cook about for 1 minute. Whisk in milk and continue to cook until mixture starts to boil. Remove from heat. Add 1 teaspoon salt, black pepper, and nutmeg. Stir in cheese until smooth. Set aside.

2) In a large skillet, brown ground turkey or beef over medium heat. Add onion and continue to cook until onion begins to soften.

3) In a medium bowl, whisk together water, ketchup, and mustard. Pour over meat. Stir in tomatoes and remaining 1 1/2 teaspoon salt and bring to a boil.

4) Add macaroni and turn heat to medium-low. Cover and simmer for 10-12 minutes, until macaroni is cooked through and almost all the liquid is absorbed.

5) Stir in prepared cheese sauce (or 1 lb. Velveeta cheese cut into cubes) until smooth and evenly distributed. Serve immediately.

No comments: