Hamburger Mac and Cheese
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
657 kcal
-
Course
Main Course
-
Cuisine
American
Hamburger Mac and Cheese
Description
Hamburger Mac and Cheese is prepared by first dissolving chicken bouillon in boiling water to create a flavorful cooking liquid. Ground beef is cooked with butter, onion, bacon bits, and spices including mustard powder and onion powder, producing a seasoned meat base. Uncooked pasta is then added along with the bouillon broth and cooked covered until the pasta is al dente and has absorbed the flavors of the meat and seasonings.
Once cooked, sour cream and a mix of shredded mozzarella and cheddar cheeses are stirred in to form a creamy sauce that coats the pasta and meat mixture evenly. The use of both cheeses provides a balance of creaminess from mozzarella and sharper flavor from cheddar. The addition of bacon adds a smoky, savory note.
This dish serves as a substantial meal on its own, combining protein and carbs with a creamy texture. It can be topped with additional cheese or served with simple vegetables or a salad for balance. The recipe allows substitutions such as using chicken broth instead of bouillon and water and choosing different cheese varieties per preference.
Leftover pasta may require adding a little liquid and gentle reheating to maintain creaminess. The recipe notes suggest extending cooking time slightly if pasta is not fully tender and possible bacon substitutions with store-bought bits or cooked strips.
Ingredients
- 2 cubes chicken bouillon (see note)
- 4 cups water boiling
- 2 tablespoons butter
- ¼ cup yellow onion chopped
- 1 pound ground beef lean
- 2 tablespoons Bacon crumbled (see note, cooked
- 1 teaspoon mustard powder ground
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 ounces elbow macaroni (or any short pasta)
- ⅓ cup sour cream
- 1 ½ cups mozzarella cheese shredded
- 1 ½ cups cheddar cheese shredded
Instructions
- Add the bouillon cubes to 4 cups of boiling water. Set aside to dissolve. Use a fork to stir/smash the cubes a couple of times to make sure they're fully dissolved.
- Place a large pot or Dutch oven over medium heat. Melt the butter and then add the onion. Cook for 2 minutes until the onions are softened.
- Add the ground beef, bacon bits, dry ground mustard, onion powder, salt, and pepper. Use a spoon to break up the beef and stir everything together. Cook for 6-8 minutes until the beef is cooked through and no longer pink.
- Add the chicken bouillon mixture to the pot along with the uncooked pasta. Stir everything together, cover the pot, and cook for 20-25 minutes until the pasta is cooked al dente. Stirring occasionally. (see note.)
- Uncover the pot and add the sour cream and shredded cheeses. Stir until the cheese is melted and a creamy sauce has formed.
- Serve warm with extra shredded cheese on top if desired.
Notes
- Chicken broth can be used instead of bouillon with water if preferred.
- Store-bought bacon bits can replace cooked crumbled bacon; add more bacon for extra flavor as desired.
- Cheese variety can be adjusted; pepper jack, Monterey Jack, or Parmesan work well.
- If pasta needs more cooking after 25 minutes, add 1/4 cup water or broth, cover, and cook briefly longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 59g | 20% |
| Protein | 41g | 82% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 886mg | 37% |
| Potassium | 528mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 393mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
