Hamburger Mac and Cheese Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
6
-
Calories
619 kcal
-
Course
Main Course
-
Cuisine
American
Hamburger Mac and Cheese Recipe
Description
Hamburger Mac and Cheese Recipe features elbow macaroni cooked al dente and combined with browned ground beef and sautéed onions. The dish incorporates diced tomatoes and green chilies for a mild tang and subtle heat. A sauce made from condensed cream of mushroom soup, milk, and cubed Velveeta cheese is stirred in until smooth and creamy. The mixture is simmered gently to meld flavors and coat the pasta uniformly.
The resulting texture balances tender pasta, soft beef, and a creamy, cheesy sauce that binds the ingredients well. The garlic powder and salt enhance the savory profile without overpowering the dish. This casserole-style meal is practical for feeding several people and can be easily reheated.
The recipe suggests serving with a sprinkle of fresh parsley for color and mild herbal notes. Leftovers store well in the refrigerator for up to three days when kept in an airtight container, making it convenient for make-ahead meals or quick reheating.
Ingredients
- 3 cups elbow macaroni uncooked
- 1 pound ground beef
- 1/2 cup onion white, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 can diced tomatoes 10 ounces, undrained
- 1 can green chilies 10 ounces, undrained
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1/2 cup milk 2%
- 16 ounces Velveeta cheese cubed
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet or Dutch oven, cook the ground beef and onion over medium-high heat until browned and cooked through. Drain any excess grease.
- Add the garlic powder, salt, diced tomatoes and green chilies, condensed cream of mushroom soup, and milk to the skillet and stir everything together.
- Add the cubed Velveeta cheese to the skillet and stir everything together until the cheese is melted and smooth.
- Add the cooked elbow macaroni to the skillet and stir everything together until the macaroni is coated in the cheese sauce.
- Let the mixture simmer on low heat for a few minutes, stirring occasionally, until heated through.
- Sprinkle with fresh parsley, if desired.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
- The recipe yields six servings, with each serving being one-sixth of the dish.
- Calorie counts may vary depending on brands and ingredient choices; consult a nutrition calculator for precise estimates.
- Store leftovers covered in the refrigerator and consume within three days for best quality.
- Adding fresh parsley before serving provides a touch of color and mild herb flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 69g | 23% |
| Protein | 43g | 86% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 85mg | 28% |
| Sodium | 1824mg | 76% |
| Potassium | 902mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 843IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 508mg | 51% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
