Cheeseburger Macaroni

I survived college on Hamburger Helper. It was one of the first things that I learned to make by myself that actually require a little cooking knowledge (emphasis on little). At this point in my life, I would almost be too embarrassed to buy Hamburger Helper in the store (almost). I absolutely love the Beef Stroganoff Hamburger Helper and a few years ago, I posted a recipe for a homemade version of that.  This time, by request, I am posting a recipe for Cheeseburger Macaroni.  

What makes it worth it to do this from scratch? The top reason would be flavor. The next reason would be actual vegetables. You can add tomatoes or a variety of other things to this and make it even better. When I make a dish for the first time, though, I try to stick to the basic dish and then I start switching it up a little.

When you're making this dish, it's a little bit soupy, but that's okay. You're going to use that liquid to cook the macaroni. That's the beauty of making something like this. You don't have to use an extra pot for the pasta. You do however, need to make the cheese sauce separately. It's very similar to any other béchamel sauce. This is just a roux that you've added milk and spices to in order to make a white sauce. 

It is okay if your sauce is really thick. When you mix it into your beef and macaroni, it will help to even out the texture. If there is any extra liquid from cooking the macaroni, the thick cheese sauce will help to absorb that.  It will continue to thicken as you take it off the heat and let it sit. I would advise you to let it sit at least five minutes. Any sauce that has a cream base will need to cool before you can even taste the flavors.  If you eat a cream sauce while it is still too hot, you won't be able to taste it.

Cheeseburger Macaroni

1 lb lean hamburger meat

1 package taco seasoning (4 Tbs.)

1 can Rotel tomatoes and green chilies (or petite diced tomatoes)

2 cups beef broth (or water)

1 cup elbow macaroni, uncooked

Cheese Sauce

2 Tablespoons butter

2 tbsp flour

3/4 cup milk

1/2 tsp salt

1/2 tsp pepper

 1 cup shredded cheddar cheese

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 minutes until macaroni is tender.

Meanwhile, make the cheese sauce….

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes or until fragrant and light brown in color. Add the salt and pepper. 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. Pour the cheese sauce over the hamburger mixture. Stir gently to combine. Allow to stand at least five minutes off the heat before serving.

This definitely made it into my recipe book. It will make another appearance in my kitchen very soon! Remember to comment, share and enjoy your Cheeseburger Macaroni!!