If you grew up in middle America in the 80’s or 90’s (maybe prior; not sure when it was launched)
You probably had Hamburger Helper at least a few times. It was a regular at my house growing up. It was cheap, fast, easy, and foolproof. Enough so that it was one of the first things I started making for myself as an older kiddo.
This recipe is free from those nasty additives, but full of the yumm. (and even has some veggies, added! Look at me mom!)
Quick & Easy
- Two of my favorite words in the English language. I figured I had nothing to lose with trying this recipe. I had all the ingredients at home already and it wouldn’t take long to make. Plus, I’ve got the Asian food place on speed-dial if it didn’t work out.
- Oh and guess what. This Cheeseburger Pasta Pot is totally a one dish meal. That’s right! You’re cooking everything in the same skillet! No need to dirty up a bunch of dishes for this meal.
What You’ll Need To Make Cheeseburger Macaroni:
- A large skillet or pot with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
- Mesh strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
- Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.
Who Says You’ve Got to Be Fancy Every Night?
- My children have weird food preferences. While they will happily devour scallops and risotto, but suggesting they eat chicken nuggets and fries for dinner will get a death ray stare sent your way.
- Needless to say, cooking dinner can get ugly. We have a small meal rotation of “Picky Eater Approved Meals” but they’re getting old. I’m getting tired of the same old, same old. I needed to shake it up.
- One of their (oddly normal) favorites is Mac & Cheese, so I came across this recipe for Cheeseburger Mac and Cheese that I wanted to try. But they all poo-poo’d it, as it didn’t have any greens… (I know! What kid wants greens every night? Weirdos.)
Notes & Tips
- This recipe calls for cheddar cheese, but feel free to use any type of cheese that you like! Try a good melty Gruyere, Fontina, Gouda or Provolone cheese. If you are not a cheese lover (why are you even reading this then????), feel free to use less cheese. (I don’t know why you would, though….)
- I like to add frozen chopped spinach, mushrooms, pickled beets (to sub for tomatoes), and top with a touch of relish, and a squirt of ketchup and mustard; for a more authentic “cheeseburger” experience, but you can get creative with this step.
Maybe try these too!