Cheeseburger Mac Attack Recipes

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MAC ATTACK!! CHEESEBURGER CASSEROLE



Mac Attack!! Cheeseburger Casserole image

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

CASSEROLE:
1 lb ground beef - 80/20
salt and pepper to taste
1 can(s) refrigerated large biscuits - 5 count
2 c mild cheddar cheese, grated
HOMEMADE SPECIAL SAUCE:
3/4 c mayonnaise
1/4 c ketchup
2 Tbsp onion, minced
4 Tbsp bread and butter pickles, minced
1 tsp Worcestershire sauce
1 tsp sugar
GARNISH:
1 c shredded lettuce
dill pickle and onion slices to taste

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



One-Pot Cheeseburger Macaroni image

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

2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
1 pound ground beef, 80/20
2 tablespoons tomato paste
1 tablespoon Dijon mustard
5 cups low-sodium chicken stock or broth
10 ounces elbow macaroni
2 cups shredded Cheddar, about 8 ounces
4 ounces cream cheese
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional

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



Mac Attack image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 pound elbow pasta
4 ounces sliced American cheese
4 ounces sliced Cheddar
1/2 cup chopped onions
1/2 stick butter
1/4 cup all-purpose flour
4 cups milk
6 ounces grated Romano
1 pound shredded Cheddar Jack
1 tablespoon salt
1 1/2 tablespoons ground black pepper
4 ounces hot sauce
2 pounds ground beef (80/20)
8 strips bacon, cooked until crisp
4 hamburger buns, large enough for a half-pound burger

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



Cheeseburger Mac Attack image

179 calories per serving.

Provided by Beth Ellefson

Categories     Burgers

Time 4h15m

Number Of Ingredients 7

1 1/4 c uncooked elbow macaroni
10 oz raw lean ground turkey
1 tsp onion powder
2 Tbsp ketchup
6 c frozen cauliflower and cheese
3 wedges laughing cow light and creamy swiss cheese
salt and pepper

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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