Simple Cheeseburger Macaroni Recipes

Steps:

• Brown beef and onion in large skillet; drain. Salt and pepper to taste. Add undrained tomatoes and one cup water; bring to boil. Stir in macaroni. Bring to boil; reduce heat. Simmer, covered, ten minutes or until macaroni is done, stirring once. Sprinkle cheese evenly over top, cover until cheese is melted.

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:

• 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.

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. In a bowl, combine soups, milk, basil and pepper; mix well. Stir in beef mixture. Fold in macaroni and cheese. , Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 375° for 45 minutes or until heated through.

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:

• Brown meat in large skillet on medium heat; drain. Add water, ketchup and mustard; mix well. Bring to boil, stirring frequently.
• Stir in Macaroni; return to boil. Cover; simmer on medium-low heat 10 min. or until macaroni is tender, stirring occasionally.
• Add Cheese Sauce and onion powder; mix well.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture. , Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes.
• Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.

Steps:

• Make your mac and cheese per the box instructions. Salt and pepper the meat and add a clove or two of garlic, brown meat. Combine the prepared mac and cheese with the hamburger mixture, add additional cheese if desired to make this nice and cheesy! Serve warm!
• Variation: you can add diced onion to the hamburger and cook it when you brown the hamburger.
• I usually brown my hamburger in the microwave. I put the meat in a microwave safe bowl along with the garlic (and onion if you like) and then put in microwave for three minutes on high. After three minutes take it out and stir it up, breaking the meat into pieces. Then microwave in 30 second bursts, taking it out and stirring until all the meat is brown. Then when you add the mac and cheese you can just put it in this bowl and serve. This saves how many bowls you have to dirty in the kitchen to make this dinner.

Steps:

• In a skillet, cook beef, onion, and garlic until meat is browned; drain.
• In a bowl, combine soups, milk, basil, salt and pepper; mix well.
• Stir in beef mixture.
• Fold in macaroni and cheese.
• Transfer to a greased 13x9 inch baking dish.
• Bake,uncovered, at 350 degrees for 35-40 minutes or until thoroughly heated.

Steps:

• Cook macaroni in large pot as directed on package; drain well. Return to pot.
• While macaroni is cooking, brown the ground beef in a medium skillet. Drain well and set aside.
• Combine milk and Velveeta cubes with cooked pasta; cook on low heat until cheese is completely melted and mixture is well blended, stirring frequently.
• Add cooked ground beef to pot; stir to combine. Add salt & pepper to taste.