Friday, February 20, 2015

Cheeseburger Macaroni

This recipe came about because of my desire to have a one dish meal with some sticking power to it that is easy to put together. One of the nice things about this recipe is that unlike a casserole, no baking. It's all done on the stove top and once it's done, it's done. Easy peasy. :)

It basically uses my recipe for Macaroni & Cheese with a few additions and a slight modification.

1 lb. ground beef
1 small onion, finely diced
1 TB. dill pickle juice
1 can diced tomatoes
16 oz. bag of Sam Mills Gluten Free Pasta (or any regular pasta if you're not gluten free)
Milk (I use whole milk. I like the richness that it adds.)
**  8 - 10 oz. Velveeta
**1-2 handfuls of shredded cheese of your choice (this is where the fun comes in. I've used cheddar (sharp, medium, mild), Mexican blend, Italian blend, provolone, parmesan, basically whatever shredded cheese I happen to have on hand.

In large pot, cook pasta till al dente, drain, rinse in cold water, set aside. In same pot, brown the ground beef with the onion and add salt & pepper to taste. When the ground beef is done, drain off any excess grease and add the can of diced tomatoes (juice & all), pickle juice, milk, and Velveeta. Because of the juice in the tomatoes, this takes a little less milk than the original mac & cheese recipe. Stir often until Velveeta is melted. Add in shredded cheese and stir until melted. Add in pasta and stir until everything is well mixed. We like to serve it with steamed veggies and fresh fruit.

** If when making the regular mac & cheese you use 6 oz of Velveeta, then only use 8 oz in this recipe. If you use 1 handful of shredded cheese, then use 2 this time. With the addition of extra ingredients, it dilutes the cheesiness of the original recipe, which is one of the things I absolutely love.

No comments:

Post a Comment