Hamburger Mac and Cheese Recipe

One-Pot Cheeseburger Mac

This dish brings together two of Bernie and Ira's top favorites: mac and cheese and burgers. It's rich, cheesy, satisfying, packed with protein, and made in a single pot, making it a much better option than the boxed version. In fact, Molly's go-to lunch leftover during middle school was the classic boxed Hamburger Helper.

• Level: Easy
• Yield: 4 to 6 servings
• Total: 30 min
• Active: 25 min

Nutritional Analysis Per Serving
Serving Size 1 of 6 servings
Calories 730
Total Fat 40 g
Saturated Fat 19 g
Carbohydrates 52 g
Dietary Fiber 2 g
Sugar 8 g
Protein 38 g
Cholesterol 130 mg
Sodium 624 mg

Ingredients

• 6 ounces (226 grams) shredded mozzarella cheese
• 6 ounces (226 grams) shredded white Cheddar cheese
• 2 teaspoons cornstarch
• 2 slices (2 ounces/57 grams) bacon, finely chopped
• 1/2 medium yellow onion, finely chopped
• 1 pound (454 grams) ground beef
• 2 teaspoons kosher salt, divided
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon (15 grams) Dijon mustard
• 12 ounces (340 grams) elbow macaroni
• One 12-ounce can evaporated milk

Toppings

• Chopped hamburger dill pickles, for garnish
• Chopped tomato, for garnish

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Instructions

1. Place the mozzarella and Cheddar in a medium bowl and sprinkle with the cornstarch. Mix thoroughly and set aside.
2. In a medium braiser or deep-sided skillet over medium heat, add the bacon. Cook until the bacon has released its fat and is mostly crisp, about 4 to 5 minutes. Stir in the onion and cook until just softened, 2 to 3 minutes.
3. Turn the heat up to medium-high. Add the ground beef, breaking it apart with a wooden spoon. Season with 1 teaspoon of salt and cook until the beef is browned and the liquid has evaporated, about 4 minutes. Add the paprika and garlic powder. Stir to blend and let the spices toast for about 30 seconds. Remove from heat and stir in the mustard. Using a slotted spoon, transfer the meat mixture to a large bowl. Pour off any extra fat and wipe the pan clean with a paper towel.
4. Spread the macaroni evenly in the pan. Pour in enough water to just cover the pasta. Stir in the remaining 1 teaspoon salt. Bring to a boil over medium heat, then lower to a simmer. Simmer, stirring frequently, until the pasta is al dente and the water is nearly gone, 4 to 6 minutes depending on the pasta.
5. Add the evaporated milk and simmer until the mixture starts to thicken, about 1 minute. Gradually stir in the cheese mixture, a handful at a time, stirring well until the macaroni is coated in a creamy sauce. Stir in the beef mixture and remove from heat.
6. Serve right away with your preferred toppings.
7. This dish is best enjoyed fresh, but leftovers can be stored covered in the refrigerator for 1 or 2 days. When reheating, you may want to stir in a bit of cream or milk to loosen the sauce.