Cheeseburger Mac Helper
I am not a fan of Hamburger Helper. I love the Cook’s Country magazine. Seeing this cheeseburger mac helper recipe in the I was intrigued. My hubby bought me a subscription for Christmas. I committed myself to cooking through the magazine.
Cook’s Country the magazine and TV show are wonderful teaching tools. The recipes are tested and teach why they work. One of my favorite things is when they review equipment. They will do blind taste tests that have changed my mind on certain product brands.
I think the most interesting thing about this cheeseburger mac helper recipe, is using the baking soda solution to keep the beef tender. Beef can really dry out using this type of cooking method.
We all loved this meal especially my youngest who said it tasted like an In n Out burger. I love a great cheeseburger but not hamburger helper. With this recipe it changed my mind about hamburger helper. I have become a firm believer in keeping an open mind. You might just change your mind!
Here is a link to another version of a homemade hamburger helper Homemade Hamburger Helper Cheeseburger Macaroni foodiecrush.com
Looking for a cocktail to enjoy with this cheeseburger mac try this Nectarine Seltzer Splash – Meats-Beets-Bubbles (meatsbeetsandbubbles.com)
Cheeseburger Mac Helper
Ingredients
- 1 medium onion chopped-divided
- 1 1/2 tbsp plus 1-1/2 cups water-divided
- 1 tsp salt-divided
- 1/2 tsp baking soda
- 1 tsp pepper
- 1 lb ground beef
- 1 tsp olive oil
- 2 cups elbow macaroni
- 1 cup milk-I used almond
- 2 cups American cheese cubed-divided
- 2 cups sharp cheddar cheese shredded-divided
- 1/2 cup dill pickle chopped plus extra for garnish
- 2 Tbsp ketchup
- 2 Tbsp yellow mustard
- 1 Tbsp Worcestrshire
Instructions
- 1. In a bowl add 1-1/2 tablespoon of water, 1/2 teaspoon salt, pepper and baking soda stir until dissolved. Add ground beef and mix well. let stand for 15 minutes.
- 2. Heat a 12" broiler safe skillet over medium heat and add most of chopped onion and cook for about 5 minutes. I like my onions really soft. Saving some raw onion for your garnish. Remove the cooked onion from the pan then add your beef to the same pan breaking it up until browned about 8 minutes.
- 3. Next add macaroni (I used large elbows), milk, and 1 1/2 cups water and bring to a simmer. Cover reduce heat to medium low and cook until al dente about 5 minutes. Stirring halfway through cooking.
- 4. Stir in cooked onion, 1-1/2 cups cubed American cheese, 1-1/2 cups cheddar, pickles, ketchup, mustard, Worcestershire and rest of the salt into the macaroni. Until fully combined and cheese is melted about 2 minutes.
- 5. Take pan off the heat and sprinkle with the rest of the American and cheddar cheese over the top of the macaroni. Broil about 2 minutes until browned.
- Let cool for 5 minutes. Sprinkle with extra chopped onion and pickles. Serve.
