I know what you are thinking… another mac and cheese recipe?
I promise this one is different, it has hamburger in it and it is spicy and you make it in a skillet!
But really, its mac and cheese and when isn’t that enough!
This spicy cheeseburger macaroni was AMAZING!
What you need,
1 lb. lean ground beef
2 tbsp. homemade taco seasoning (or a package from the store)
1 can Rotel (if you can’t find Rotel in Canada a small can of diced tomatoes and a small can of diced green chilies would work fine)
2 cups low sodium beef broth
1 cup elbow macaroni
For the cheese sauce,
2 tbsp. butter
1 tbsp. flour
¾ cup milk, I used whole milk because I had some but any mil would work
1 cup shredded old cheddar cheese
Salt and Pepper to taste
In a large skillet over medium high heat brown the ground beef until fully cooked through. Drain off any excess fat. Add the taco seasoning, Rotel and beef broth to the pan, stir to combine well.
Stir in the dry macaroni, bring the mixture to a boil then cover the pan reduce the heat to medium low and cook for 8-10 minutes until the pasta is el dente. Most of the liquid will absorb.
Meanwhile make the cheese sauce. In a large sauce pan over medium heat melt the butter.
Add the flour to the pan and whisk for 3-5 minutes until the mixture gets light brown in color and has a nutty smell. Slowly whisk in the milk and bring to a boil. Whisk until smooth and thickened, about 5 minutes.
Remove from the heat and stir in the cheese until smooth, season with salt and pepper to taste.
Pour the cheese sauce over the hamburger mixture and gently stir to combine.
You can never have too many macaroni recipes. Make this one, you will love it!
Recipe from Kevin and Amanda