Sunday, February 23, 2014


This meal is like a grown up chili mac, and some people have also declared it an adult version of Hamburger Helper.  Here is what you need to know: it's creamy, meaty, perfectly spiced, filling, delicious leftover AND I've made it at least 10 times.  I've used ground beef almost every time, but I've also used ground turkey and shredded chicken.  Both tasty, but I definitely prefer the beef.

This recipe doubles easily, but this time I actually tripled it.  A group of us rented a cabin for a celebratory birthday weekend, so there were many mouths to feed.  I chose to make this because it's a favorite of the birthday boy and it couldn't be easier to prepare. 

This was the first time I've had a talented photographer offer to document the cooking process.  This pasta has never looked so delicious.  These pictures are just fabulous.  THANKS, BRAD!  The photos make me want some cheeseburger mac right now.  Anyone else tempted to lick their screen??? 

If I'm giving shout outs, I'll give one more to my other half.  I like to call him my "Cheese Sauce Apprentice" because he volunteers is forced to make the cheese sauce each time we have this.  He didn't even know what a roux was the first time he made this!  Now he's an expert. 

You'll find the recipe here.  The only change I make is to use a heaping cup of macaroni, maybe an extra third or fourth of a cup.

Boil the pasta in all the other ingredients- easy!

There is something about not using an additional pot for boiling pasta and not using a colander to drain it that just makes me so happy.  The pasta will soak up the liquid and then it'll be time to add the cheese sauce!

Looks ready for some cheese

Stir in the cheese sauce (and make a big mess!)


1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 HEAPING cup elbow macaroni

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 mins until macaroni is tender.

Meanwhile, make the cheese sauce:

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. 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. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

1 comment:

  1. Very similar to a meal I'm going to make this week! I have a lot of left over cheese sauce that needs to be used :p