Cheeseburger Mac And Cheese Recipes

Steps:

• Preheat oven to 400ºF.
• Place a large pot of salted water over high heat and bring to a boil.
• Add pasta to boiling water and cook just shy of al dente, according to package directions.
• Drain the cooked pasta and reserve.
• In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard.
• Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of olive oil and bake until cooked through, about 15 minutes.
• Turn off the oven and turn on the broiler.
• While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with about 1 tablespoon olive oil, and the butter.
• Cook the red onion with some salt and pepper until softened, about 5 minutes.
• Sprinkle flour over top and cook for about 1 minute.
• Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.
• Remove sauce from heat and whisk in 1 cup of each cheese.
• Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine.
• Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.
• If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly.
• Top with the chopped tomatoes and pickles, if desired, and serve.

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Steps:

• Heat the olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the beef, mushrooms and onion and cook, stirring often, until the mushrooms release their liquid. Let simmer, undisturbed, until the liquid is cooked off, about 5 minutes. Continue to cook, stirring, until the mushrooms and beef are browned, 1 to 2 more minutes.
• Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt and a few grinds of pepper to the pot; stir to combine with the beef and mushrooms. Stir in 1/4 cup ketchup. Add the beef broth, half-and-half and 1 cup water. Bring to a simmer and add the macaroni. Adjust the heat so the sauce is simmering and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
• Reduce the heat to low and stir in the cheese and the remaining 2 tablespoons ketchup. Remove from the heat and let sit for a few minutes so the sauce thickens slightly. Serve with chopped parsley and pickles.

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.

Steps:

• Brown ground beef and drain grease.
• Stir in taco seasoning, tomatoes, beef broth, and macaroni and bring to a boil. Reduce heat and cover pan. Simmer 12-14 minutes until macaroni is tender.
• Melt the butter in a small saucepan.
• Whisk in the flour and cook, whisking for 2-3 minutes until it becomes fragrant and starts to turn a light brown color.
• Whisk in the milk and bring to a boil. Whisk until smooth and mixture starts to thicken. Remove mixture 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.

Steps:

• In dutch oven or electric skillet, heat oil.
• Add onion, saute 2 min, add beef, cook and stir until done.
• Add flour, cook and stir 1 minute.
• Add milk, butter and spices, stir until creamy.
• Fold in macaroni.
• Top with cheese, cover and heat until cheese melts.