Hamburger Mac and Cheese

  4.7 – 7 reviews  • Main Dish
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

  1. 6 ounces (226 grams) shredded mozzarella cheese
  2. 6 ounces (226 grams) shredded white Cheddar cheese
  3. 2 teaspoons cornstarch
  4. 2 slices (2 ounces/57 grams) bacon, finely chopped
  5. 1/2 medium yellow onion, finely chopped
  6. 1 pound (454 grams) ground beef
  7. 2 teaspoons kosher salt, divided
  8. 1 teaspoon paprika
  9. 1/2 teaspoon garlic powder
  10. 1 tablespoon (15 grams) Dijon mustard
  11. 12 ounces (340 grams) elbow macaroni
  12. One 12-ounce can evaporated milk
  13. Chopped hamburger dill pickles, for garnish
  14. Chopped tomato, for garnish

Instructions

  1. Combine the mozzarella and Cheddar in a medium bowl and sprinkle with the cornstarch. Toss well and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with the toppings of your choice.
  7. 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

Tammy Bell
I loved this but the family did not. They didn’t like how thick the cheese got.
Laura Wilkinson
Loved this so much!!! Will make again and again! Cheesy and delicious!!
Shelby Kim
I agree… the tomatoes and pickles are a must. And since children weren’t eating it, a dash of Tabasco was good too.
Joshua Bell
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.

 

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