Mac N Cheese With Ground Beef

One-Pot Cheeseburger Macaroni!  Two delicious comfort foods rolled up into one pot of creamy, cheesy, meaty yumminess!  You may know it as Cheeseburger Macaroni, Hamburger Helper, or hamburger mac and cheese… whatever you call it, this homemade version is over the top delicious!

First off can we talk about the Macaroni and Cheese part of this recipe – like real talk??

Do you ever wonder why some mac and cheese recipes have amazing flavor but they have this gritty texture?

Me too!!  So I went to work – determined to create the creamiest and cheesiest mac and cheese ever!  Sans any grittiness!!

I'm here to break it down for you!!

Allow me to reveal the mysteries of mac and cheese, and share the science behind making it the right way!

How to make the creamiest mac and cheese:

American Cheese works best for macaroni and cheese!

It all starts with good ole' American cheese.  Yep, mind-blowing right!?  American Cheese is the secret ingredient!  My friends over at America's Test Kitchen taught me this little trick.  And now it's the only way I make it.

I will be honest: American cheese is not my favorite for most other purposes…  In fact I think I only purchase it when I'm making macaroni and cheese.

While my feelings for it aren't overly fond, there's no denying it has its place…  and it's right here in the most delicious One-Pot Cheeseburger Macaroni recipe!

Yes – American cheese will ensure you end up with a silky, smooth cheese sauce.  Here's why… it's all about the additives.  American cheese is full of stabilizers, and it is those stabilizers that will prevent unpleasant graininess from ruining your cheese sauce.

Oh and I should mention: I don't recommend using the sliced American cheese – that's a different kind of cheese!  You'll need to go to the deli at your grocery store and ask for an 8-ounce piece of American cheese.  They are used to slicing it thinly for sandwiches, etc., but there's no need to have them slice it, since you'll be grating it yourself.  They usually cut mine into two thick hunks.

So there you have it: American cheese is the key factor for creaminess… but not really for flavor.  So I like to add other stronger flavored cheeses to incorporate more flavor.  Here are few cheese that would be delicious in mac and cheese… Cheddar, Parmesan, Havarti, Gouda, smoked Gouda, Monterey Jack, Gruyere and Fontina.

Don't use pre-shredded cheese:

As I mentioned you'll be shredding the cheese instead of using pre-shredded bagged cheese.  This is because most store-bought shredded cheese has an anti-caking cellulose agent added to keep it from sticking together in the bag.  And when melted, that agent can sometimes cause the sauce to be grainy.

Keep the temp lower!

Another way to create the smoothest texture for your cheeseburger macaroni is to turn the temperature down to low before adding your cheeses.   If you add cheese to super-hot liquid, the proteins can congeal, turning it lumpy or stringy… and the fat will separate creating a greasy mess.

Although different cheeses have higher temperature tolerances, to play it safe just add cheese at the end of the cooking process and keep the temp low.  You want it to just barely reach its melting point – but not go much beyond it.

Another tip is to not over-stir.  Over-stirring also encourages the proteins to clump and could create a stringy or lumpy texture.

How to reheat mac and cheese:

And my last trick on making smooth and creamy homemade macaroni and cheese is as follows:  If you actually have any leftovers and want to ensure creaminess when you're reheating them… reserve 1-2 cups of the pasta water and save it.  When you are ready to reheat, bring a cup of pasta water to a boil in a large pot, then reduce the heat to low , and add the mac and cheese.

As it melts, gently stir.  You can add more pasta water, a few tablespoons at a time, until the sauce has to loosened enough without diluting the rich flavor.

There you have it… all my best tricks and tips for amazingly ooey gooey mac and cheese without any grit!

Which brings us to the other component of our Cheeseburger Macaroni… the hearty meat element aka the burger.

How To Make Cheeseburger Macaroni:

1. As the title suggests this is a one pot meal, and it starts with cooking the meat.  Add some olive oil, the ground beef, chopped onion, and seasonings and saute until the meat is fully cooked and the onions are translucent.

2. Mix in the tomato paste and saute for a few minutes, then transfer to a bowl and set aside.  Then go to work on the mac and cheese.

3. Cook pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain, and reserve at least 1 cup of pasta water .

4. Return the empty pot to the stove over medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine.

5. Slowly whisk in the milk and bring to a boil, then reduce heat to medium and cook, stirring consistently to prevent the flour from burning or overcooking, for about 3 – 4 minutes.

1. 6. Next, reduce the heat to low and add in the cheese in 3 batches, starting with the American cheese.  Whisk to fully combine, then follow with the cheddar and Parmesan (whisk to fully combine after adding each cheese).  Season the cheese sauce with 1 teaspoon salt and 1/2 teaspoon pepper.

7. Then fold the meat mixture into the cheese sauce.

8. And finally fold the pasta noodles into the mac and cheese, and you've got the most delicious and hearty meal ever!

You can always customize the recipe and sneak in some veggies.  Some steamed broccoli or cauliflower, or some peas and carrots would be a nice addition.

And of course you can always swap out the pasta for other varieties like shells, penne, or rigatoni.  Whatever you choose, one thing's for sure, it will be absolutely delicious!

Just be ready, this is gonna be one those meals when the kiddos and teenagers ask for seconds and thirds.

You might consider making a double batch – just sayin'!!!

Cook Time 45 minutes

Total Time 45 minutes

Ingredients

For The Meat Mixture:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1½ pounds lean ground sirloin
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon chili powder (or hot chili powder if you like it spicier)
• 3 tablespoons tomato paste

For The Mac And Cheese:

• 1 pound short pasta, such as elbow macaroni
• 3 cups whole milk, warmed
• 3 tablespoons butter
• ¼ cup flour
• 2 teaspoons mustard powder
• 8 ounces finely chopped American cheese (2 cups) *See Note
• 12 ounces grated extra sharp cheddar cheese (3 cups)
• 2 ounces grated Parmesan (1 cup)
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Add olive oil, chopped onion, ground beef, and seasonings to a large pot and saute until the meat is fully cooked and the onions are translucent. Thoroughly mix in tomato paste, saute for 2 minutes, then transfer the meat mixture to a bowl and set aside.
2. Use the same pot to cook pasta in boiling salted water until al dente, about 2 minutes less than package instructions. While pasta is cooking, warm the milk in a separate pot.
3. Drain pasta once cooked, ***reserving at least 1 cup of the pasta water.***
4. Return the empty pot to the stove over medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine.
5. Slowly whisk in the warm milk and bring to a boil, then reduce heat to medium and cook, stirring consistently to prevent the flour from burning or overcooking, for about 3 – 4 minutes.
6. Reduce heat to low and add cheese in 3 batches, starting with American cheese. Whisk to fully combine, then follow with cheddar and Parmesan (whisk to fully combine after adding each cheese). Season with 1 teaspoon salt and 1/2 teaspoon pepper.
7. Fold the meat mixture into the cheese sauce, then fold in the pasta, and serve.

Notes

Do not swap out another cheese for American Cheese:

• American Cheese is the key ingredient that will ensure you end up with a silky, smooth cheese sauce. It's because American cheese is full of stabilizers, and it is those stabilizers that will prevent unpleasant graininess from ruining your cheese sauce.
  
• I do not recommend using the sliced American cheese – that's a different kind of cheese! You'll need to go to the deli at your grocery store and ask for an 8-ounce piece of American cheese. They are used to slicing it thinly for sandwiches, etc., but there's no need to have them slice it, since you'll be grating it yourself. Ask them to cut it in 1-2 thick pieces.

How to keep mac and cheese from being grainy or stringy:

• Hand shredding blocks of cheese (instead of using bags of pre-shredded cheese) works better in this recipe because block cheese typically melts more easily and helps prevent graininess.

• Cheese can also become grainy if you have the heat too high. It's best to turn down the heat and melt it slowly, because overheating the cheese will make it lumpy and stringy. Also, use top-quality well-aged cheeses that will melt more smoothly.

How to reheat mac and cheese:

As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don't serve it right away, no worries -- just place the pot over a low heat, and stir in reserved pasta water, a few tablespoons at a time to loosen the sauce without diluting the rich flavor.

How to store mac and cheese leftovers:

Make sure it's cooled completely before storing it in the fridge. Store mac and cheese in an airtight container in the fridge for up to 3 days, or freeze in an airtight container up to 2 months.

Nutrition Information

Yield

12

Serving Size

8 Ounces
Amount Per Serving Calories 450 Total Fat 28g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 10g Cholesterol 111mg Sodium 976mg Carbohydrates 17g Fiber 1g Sugar 6g Protein 32g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist's advice!

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Source: https://tasteandsee.com/one-pot-cheeseburger-macaroni/

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