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
Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.
Instructions
- Place the mozzarella and Cheddar in a medium bowl and sprinkle with the cornstarch. Mix thoroughly and set aside.
- 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.
- 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.
- 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.
- 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.
- Serve right away with your preferred toppings.
- 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.
