MAC ATTACK!! CHEESEBURGER CASSEROLE
Plan on making an extra batch of this sauce and storing it in your fridge - it's THAT good! Easy to prepare, this is a great casserole everyone will enjoy. We liked that the biscuits were sliced in half. You get a bit of biscuit in every bite!
Provided by Tammy Brownlow
Categories Burgers
Time 35m
Number Of Ingredients 15
Steps:
- 1. In a medium bowl combine ingredients for special sauce. Set aside.
- 2. In a medium skillet on medium heat brown ground beef. Drain grease and add back to skillet. Salt and pepper to taste.
- 3. Pour drained beef into an 8X8 baking dish.
- 4. Slice refrigerated biscuits so that you have 10 equal round halves.
- 5. Sprinkle cheese over ground beef.
- 6. Top with 9 biscuit halves. (The 10th half can be cooks treat)
- 7. Preheat oven to 350 degrees. Place casserole in oven and bake until biscuits are done 30 minutes.
- 8. While casserole is baking, prep lettuce, pickles, and onion.
- 9. To serve place shredded lettuce, top with pickle and onion slices. Spoon special sauce over veggies. Spoon a portion of casserole on top. Enjoy!
ONE-POT CHEESEBURGER MACARONI
Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that's just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
MAC ATTACK
Steps:
- Boil the pasta until cooked, 10 to 12 minutes. Drain out the water and place the pasta back into the pot. Take the sliced cheeses and cube them.
- In a separate saucepan, fry the onions in the butter until translucent and soft. Add the flour and whisk repeatedly, making a roux, until the mixture is golden brown. Add in the milk and let simmer, stirring occasionally so it does not burn or stick, until the sauce thickens. When the sauce starts to thicken, add in the American, Cheddar, Romano and 4 ounces of the Cheddar Jack. Stir until the cheeses melt and make a thick cheese sauce. Stir in the salt and black pepper, and pour the sauce over the pasta. Add the hot sauce, and mix thoroughly until the pasta is completely coated. Place in the refrigerator and let cool.
- Shape the beef into 4 patties. (Sprinkle with salt and pepper if you wish.) In a fry pan or skillet over medium-high heat, cook the burgers to your desired doneness.
- In a separate fry pan, make four 4-ounce portions of the mac and cheese, placing them flat in the pan, like little mac and cheese pancakes. Warm them up and cover them with the remaining Cheddar Jack. The cheese should melt and become crispy on the bottom. Using a spatula, place the mac and cheese discs on top of the burgers, and then top with 2 strips of bacon on each. Put the burgers on the buns and enjoy your very own Mac Attack!
CHEESEBURGER MAC ATTACK
179 calories per serving.
Provided by Beth Ellefson
Categories Burgers
Time 4h15m
Number Of Ingredients 7
Steps:
- 1. In a large pot prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside.
- 2. In a bowl, combine turkey, onion powder, and ketchup. Use your hands to mix well. Transfer mixture to a crock pot.
- 3. Add frozen vegetables and cooked pasta and gently stir. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until turkey is fully cooked.
- 4. Stir mixture and crumble turkey. Add cheese wedges and stir until evenly distributed. Season to taste with salt and pepper.
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