What’s more comforting that cheeseburger macaroni? The homemade kind.
Let’s make some Homemade Hamburger Helper Cheeseburger Macaroni, shall we?
Another great dish is my Stove Top Macaroni and Cheese with Goat Cheese and Fontina.
For ease of browsing, here are all of my pasta dishes.
A Nostalgic Treat
I didn’t grow up eating Hamburger Helper, and as a result, I have always had a soft spot for it. I loved the commercials: “Hamburger Helper helped her hamburger HELLLLLLP her make a great meal!”
If you’re in the mood for, say, Bacon Cheeseburger Macaroni, go for it. The fun in making your own is that you can customize it.
Why Make This Recipe?
My Cheeseburger Macaroni is by no means diet food, but it’s a bit lighter than a traditional mac&cheese because I used half chicken broth for the liquid and didn’t completely load it down with cheese as in a traditional Mornay sauce.
The jalapenos bring a ton of extra flavor without making the dish too spicy. I think even kids would dig this.
I do hope you give it a try when you’re feeling retro and want some homemade comfort food!
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- 1 pound ground beef, (I used grass-fed 85/15)
- 2 Tablespoons olive oil
- 1 small sweet onion, small dice (I used Vidalia)
- salt and pepper, to taste (season throughout)
- 3 Tablespoons flour
- 1 1/2 cups chicken broth, (I used a fat-free organic brand)
- 1 1/2 cups half and half, (you could get away with whole milk, but why?)
- 1 Tablespoon yellow mustard
- 1/2 cup diced pickled jalapenos, (or more or less, depending on how hot you like things)
- 6 oz Havarti cheese, grated (or other cheese that melts smoothly)
- 4 oz sharp cheddar cheese, grated
- 1 pound macaroni, cooked to just shy of al dente
- 1/3 cup of the pasta liquid
For Garnish (optional)
- 2-3 teaspoons diced pickled jalapenos per serving
- minced flat leaf parsley
- In a medium skillet, brown the ground beef with a bit of salt and pepper. Make sure to break it up well. Drain off any fat and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and season with salt and pepper. Cook until the onion is translucent, about 5 minutes.
- Add the flour and cook another 1-2 minutes, stirring with a wooden spatula (or similar).
- Add the broth and half and half. Turn the heat up to high and bring to a boil to thicken the sauce.
- Turn the heat down to a low simmer. Taste and add salt and pepper. Season a bit lightly because the cheese contains some salt as well.
- Stir in the mustard and the peppers.
- Simmer for a few minutes to tighten up the sauce.
- Turn the heat off--no boiling at this point--and stir in the grated cheeses a bit at a time until the sauce is smooth.
- Stir in the reserved ground beef.
- Taste and adjust seasonings if necessary.
- Stir the sauce into the pasta along with the cooking liquid. Turn the heat to medium high and, stirring constantly, let the sauce reduce again so it coats the pasta nicely, about 1-2 minutes.
- Taste and adjust seasonings if necessary.
- Garnish as desired.
- Serve and enjoy.
Amount Per Serving Calories 779Saturated Fat 18gCholesterol 118mgSodium 1160mgCarbohydrates 68gFiber 3gSugar 5gProtein 38g
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And there you have it, friends. A delicious, filling, retro meal that I’m pretty sure your whole family will enjoy. So, the next time you reach for that box of Hamburger Helper, and I don’t care how cute that white glove/hand character is, go ahead and make a homemade version of cheeseburger macaroni.
Thank you for spending some time here with me today. Have a lovely day.