This is a combination of Bernie and Ira’s favorite foods: mac and cheese and burgers. It’s beefy, cheesy, comforting, full of protein and made in one pot, so it’s a great alternative to the boxed version, which happened to be Molly’s favorite thing to bring as leftovers for lunch in middle school.
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 ounces (226 grams) shredded mozzarella cheese
- 6 ounces (226 grams) shredded white Cheddar cheese
- 2 teaspoons cornstarch
- 2 slices (2 ounces/57 grams) bacon, finely chopped
- 1/2 medium yellow onion, finely chopped
- 1 pound (454 grams) ground beef
- 2 teaspoons kosher salt, divided
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon (15 grams) Dijon mustard
- 12 ounces (340 grams) elbow macaroni
- One 12-ounce can evaporated milk
- Chopped hamburger dill pickles, for garnish
- Chopped tomato, for garnish
Instructions
- Combine the mozzarella and Cheddar in a medium bowl and sprinkle with the cornstarch. Toss well and set aside.
- In a medium braiser or deep-sided skillet over medium heat, scatter in the bacon. Cook until the bacon has rendered its fat and is mostly crisped, 4 to 5 minutes. Add the onion and cook until slightly softened, 2 to 3 minutes.
- Increase the heat to medium-high. Add the beef, breaking it up with a wooden spoon. Season with 1 teaspoon of salt and cook until the meat is browned and the juices have evaporated, about 4 minutes. Season with the paprika and garlic powder. Stir to combine and toast the spices, about 30 seconds. Remove from the heat and stir in the mustard. Using a slotted spoon, remove the meat mixture to a large bowl. Pour off any excess fat and wipe the pan clean with a paper towel.
- Spread the macaroni in the pan in an even layer. Add just enough water to cover the pasta. Stir in the remaining 1 teaspoon salt. Bring to a boil over medium heat and reduce to a simmer. Simmer, stirring often, until the pasta is al dente and the water has been almost completely absorbed, 4 to 6 minutes depending on the pasta you use.
- Add the evaporated milk and simmer until it begins to thicken, about 1 minute. Stir in the prepared cheese in handfuls, stirring well, until the macaroni is coated in a smooth creamy sauce. Stir in the beef mixture and remove from the heat.
- Serve immediately with the toppings of your choice.
- This is best eaten as soon as it’s made, but leftovers will keep covered in the refrigerator for 1 or 2 days. You may need to add a little cream or milk to loosen it up again when you reheat.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 730 |
| Total Fat | 40 g |
| Saturated Fat | 19 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 130 mg |
| Sodium | 624 mg |
| Serving Size | 1 of 6 servings |
| Calories | 730 |
| Total Fat | 40 g |
| Saturated Fat | 19 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 130 mg |
| Sodium | 624 mg |
Reviews
I loved this but the family did not. They didn’t like how thick the cheese got.
Loved this so much!!! Will make again and again! Cheesy and delicious!!
I agree… the tomatoes and pickles are a must. And since children weren’t eating it, a dash of Tabasco was good too.
I liked this. It was much better with the pickles and tomatoes so don’t leave them off. I always look for recipes when my 4 yr granddaughter visits as this is a kid friendly dish and easy too.