VELVEETA® CHEESEBURGER MACARONI
Get our VELVEETA® Cheeseburger Macaroni done in a flash. This cheeseburger macaroni will be a hit with your kids, making you a dinnertime superhero!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Brown meat in large skillet; drain.
- Add water, ketchup and onion powder; mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
- Stir in VELVEETA; cook until melted, stirring occasionally.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
SWEET AND SPICY CHEESEBURGER MAC
Cheese, bacon and Thai chili sauce make this family friendly skillet dinner a hit.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; place on paper towel. Add beef and onion to bacon drippings in skillet; cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain.
- Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and chili sauce. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
- Top with cheese and bacon; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with sliced jalapeño chiles.
Nutrition Facts : Calories 510, Carbohydrate 46 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 16 g, TransFat 1 g
CHEATING CHEESEBURGER MACARONI
This is one of those happy accidents that happened when I had to make up dinner from what I had in the cabinet. It serves a whole family and the kids love it. I used a mixture of what was left in the bottom of the pasta boxes for the pasta. Any short pasta will work. Try adding broccoli, peas or carrots as a variation.
Provided by HALLJ6
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne, and cook for 8 to 10 minutes, or until tender. Drain.
- Heat a large skillet over medium-high heat. Add ground beef and onion; cook, stirring to crumble the beef, until evenly browned. Drain off excess grease, and mix in the cream of onion soup, cream of chicken soup, and Cheddar cheese soup, along with the water and sour cream. Simmer over medium heat for a few minutes. Stir in the cooked pasta, and serve immediately.
Nutrition Facts : Calories 379.6 calories, Carbohydrate 31.3 g, Cholesterol 66.5 mg, Fat 18.1 g, Fiber 3.2 g, Protein 21.1 g, SaturatedFat 7.7 g, Sodium 824.7 mg, Sugar 2.5 g
CHICKEN VEGGIE BURGER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix all the burger ingredients together except the olive oil. Form into 4 1/2-inch thick burgers. Brush burgers lightly with the oil and season with salt and pepper. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve on a toasted bun with the accompaniments.
ONE-POT CHEESEBURGER MACARONI
Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that's just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
CHEESEBURGER MACARONI RECIPE
Forget Hamburger Helper - this made-from-scratch Cheeseburger Macaroni is my kids' favorite meal. This macaroni and cheese recipe is a fast dinner for those busy nights (and adults love it too) and is the perfect family easy dinner recipe.
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 356 kcal, Carbohydrate 27 g, Protein 27 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1184 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHICKEN AND VEGETABLE BURGER PATTIES
This was a recipe I came up with when I started trying to lose weight with Sure Slim. It uses Cruskit crispbreads or crackers and follows the "rules" of the diet. Cruskits are those revolting puffed crispbreads that you buy thinking that you are being good but then don't eat. I found that they make an excellent binder for burgers.
Provided by RonaNZ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
- Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
- Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
- Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
- Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
- Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
- These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.
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- In a small bowl, mix together salt, paprika, garlic salt, onion powder, black pepper, and red pepper. Whisk together and sprinkle over the meat, stirring to fully incorporate all of the seasonings.
- Pour mixture into ground beef, stir to incorporate completely. Bring mixture to a boil, stirring occasionally, until it thickens.
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4.7/5 (11)Total Time 30 minsCategory Main CourseCalories 487 per serving
- Heat a large saute pan over medium heat. Crumble ground beef into pan and add onion. Cook until beef is browned. Drain excess grease from pan if needed.
- Add paprika, chili powder, garlic powder, oregano, pepper, beef broth, milk, crushed tomatoes, and macaroni. Stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer for 8 minutes, or until macaroni is al dente (refer to macaroni package directions). Stir once halfway through to scrape the bottom and catch any macaroni that may be sticking.
- Remove lid. Add shredded cheese and stir until melted. Remove from heat and allow to set for 5 minutes to allow sauce to thicken. Serve and enjoy.
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