Cheeseburger Macaroni For A Crowd Recipes

BEST HOMEMADE CHEESEBURGER MACARONI (HAMBURGER HELPER COPYCAT)

Steps:

• Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste, seasonings and flour. Pour in the milk and broth and stir. Stir in the macaroni.
• Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes.
• Stir in the Cheddar cheese until melted.
• Serve immediately garnished with some chopped fresh parsley if desired.

CHEESEBURGER MACARONI

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. In a bowl, combine soups, milk, basil and pepper; mix well. Stir in beef mixture. Fold in macaroni and cheese. , Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 375° for 45 minutes or until heated through.

ONE-POT CHEESEBURGER MACARONI

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.

CHEESE AND HAMBURGER MACARONI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic powder, onion powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to burner over high heat. Add water; cover skillet and bring to a boil. Stir macaroni into the boiling water-ground beef mixture; cover and lower heat to medium. Cook, keeping covered, for 5 minutes. Stir, cover, and cook until macaroni is tender, about 5 more minutes.
• Stir processed cheese food into ground beef-macaroni mixture until melted. Remove from heat; stir in sour cream.

CHEESEBURGER MACARONI RECIPE

Steps:

• Brown ground beef and drain grease.
• Stir in taco seasoning, tomatoes, beef broth, and macaroni and bring to a boil. Reduce heat and cover pan. Simmer 12-14 minutes until macaroni is tender.
• Melt the butter in a small saucepan.
• Whisk in the flour and cook, whisking for 2-3 minutes until it becomes fragrant and starts to turn a light brown color.
• Whisk in the milk and bring to a boil. Whisk until smooth and mixture starts to thicken. Remove mixture from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.
• Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

CHEESEBURGER MACARONI FOR A CROWD

Steps:

• Combine crushed tomatoes and water in pot and bring to a boil; add macaroni and stir. Meanwhile rinse frozen veggies under hot water to thaw, drain and add to pot along with ground beef; stir.
• In a small bowl combine milk and cheese packet stirring until there are no lumps; stir into pot.
• Break cheese slices into small pieces and melt on top of mixture and then stir.
• This will become very thick as the macaroni absorbs all the liquid, feel free to add more water for a soupier consistency (or tomato juice to avoid a watery flavor).

CHEESEBURGER MACARONI SKILLET

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.

DOUBLE CHEESEBURGER FOR A CROWD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
• Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
• Remove the patty from the skillet and set aside. Repeat with remaining beef.
• Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
• Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
• Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
• Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
• Top with the remaining 4 slices of cheese and the other patty.
• Cover with the other sheet of puff pastry.
• Trim the edges of the pastry with a knife and discard.
• Crimp the edges of the pastry, then press with a fork to seal.
• Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
• Bake for 30 minutes, or until the pastry is golden brown and cooked through.
• Slice and serve with additional toppings of your choice.
• Enjoy!