Cheeseburger Macaroni

Some meals are so simple that I’ve forgotten to include them in the recipe files here on Home Ec 101. This easy recipe for Cheeseburger Macaroni is one of the forgotten go-to meals. This quick dinner is great for busy weeknights.

It is as simple as it sounds, but the key difference between cheeseburger macaroni that is meh and cheeseburger macaroni full of awesome is how long you cook the hamburger. Seriously, if your hamburger is just barely grey with little or no browning from the Maillard Reaction, you’re going to miss out on a whole slew of flavors. Am I saying to crank the heat too high and turn the burger into a charcoal briquette? Heck no. Just let go a little past barely done before draining. This recipe takes no longer than the kind that comes in a pot, but it’s worth the extra pan.  Sometimes, you pay for flavor with a couple of extra dishes.

Cheeseburger macaroni is a great starter meal for those just learning how to cook. Just be sure to serve it with some form of vegetable…Please?

Cheeseburger Macaroni

• 1 lb ground beef
• 1/2 onion, diced
• Three garlic cloves, minced or pressed

In a large skillet, brown the meat over medium-low until nearly done and then drain off the grease. Return to the skillet and add the diced onion and minced garlic. Continue cooking over low heat until the meat has browned and the onions are soft.

While the meat is browning, make:

1 Recipe for Homemade Stove Top Macaroni and Cheese

• 1/2 lb elbow macaroni
• 2 eggs
• 1/2 tsp hot sauce
• 1 tsp dry mustard
• 4 TBSP butter
• 5oz evaporated milk or 1/2 cup half and half
• 1 tsp kosher salt
• fresh ground pepper to taste
• 10 oz sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente. While the noodles are cooking, whisk together the eggs, evaporated milk OR half and half, hot sauce, dry mustard, and salt/pepper

Drain. While the noodles are draining, melt the 4 TBSP of butter in the pan, then return the pasta to the pot. Stir to make sure all of the pasta is coated evenly. (The burner should be off). Add the sauce and turn the burner to low. Stir the macaroni until it is evenly coated in the sauce mixture. Then stir in the shredded cheddar cheese and stir until everything is melted and wonderful.

Dump the contents of the pot into the skillet with the ground beef. Stir to combine and serve.

If you want to stretch the meal further, consider stirring in:

2 cups of cooked pinto or kidney beans -stir into the ground beef just before adding the macaroni

or diced bell pepper -stir the bell pepper in just after the onions are added to the ground beef.

or diced tomatoes – fresh or canned.

It’s that easy.