Homemade Cheeseburger Macaroni
Homemade, copycat recipe for Cheeseburger Macaroni Hamburger Helper. Wow, that’s a mouthful! We love this recipe in our house! Give it a try!
Recipe:
1 lb ground meat (any ground meat)
2 cups pasta ( any shape, uncooked)
2 cups milk
1 cup water
2 TBS corn stretch or arrow root powder (I’ve used potato starch as well)
1 tsp onion
1 tsp garlic
1 tsp sugar
1 tsp salt
2 tsp paprika
1-2 cups shredded cheese (any kind you like, but NOT pre-shredded, it melts weird)
Brown ground meat
Add spices to water & mix well, then add to meat mixture, mix in, then add milk and pasta & mix together
Let siimmer until
Pasta done and sauce thickens
Once pasta is cooked you can choose to add all the shredded cheese in to the pt & mix, or do what we do, and just add to the top of each portion individually.
Enjoy!
Making Cheeseburger Macaroni in the Instant Pot, SO EASY
Welcome to Greg's Kitchen / Greg Kantner
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Instant Pot Cheeseburger Macaroni using @BetterThanBouillon
Y'all it is so easy to make this Cheeseburger Macaroni in the Instant Pot. It cooks in just 5 minutes and tastes amazing. It is so easy to do using the Instant Pot. It's like a cheeseburger in a bowl. The perfect weeknight meal when you had a long day at work. Let me know what you think about this version and y'all enjoy.
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Ingredients:
1 lb. ground chuck
4 cups water
2 heaping tablespoons of Better Than Bouillon Beef flavor
1 tablespoon of onion powder
1 teaspoon smoked paprika
1 teaspoon dry mustard
2 teaspoons garlic powder
salt/pepper to taste
2 cups dry macaroni pasta
2 cups shredded cheddar
1/2 cup heavy cream
Brown ground beef on the sauté setting on your Instant Pot®.
Add in the seasonings and cook 1-2 minutes.
Pour in water/beef broth, taste for seasoning.
Add in macaroni.
Put on lid and pressure cook for 5 minutes then do quick release.
After pressure releases, take of lid and add cheese and heavy cream.
Stir well to mix and serve.
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Ideas of what I use:
Greg Kantner / Greg's Kitchen
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Beef & Macaroni Dinner |Hamburger helper's Jamaican cousin
INGREDIENTS ⬇️ ⬇️ ⬇️ ⬇️ ⬇️
- 2 tsps oil
- 1 LB ground beef (medium or lean)
- 1 - 2 tsps Jamaican oxtail seasoning
- 1 - 2 tsps all purpose seasoning
- Black pepper and salt as needed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 7 allspice berries (pimento) crushed
- 1 small onion diced
- Bell peppers, diced
- 4 cloves garlic, diced
- 1/4 cup or more ketchup
- 2 tsps soy sauce
- 2 tsps Worcestershire sauce
- 1 tbsp Grace Fish and Meat Sauce
- 1 1/4 cup Broth
- Minced fresh thyme
- 2 stalks scallion, minced
- Minced Scotchbonnet pepper
- 1 1/2 cup Shredded cheese
- 1 lb dry elbow pasta/macaroni
- water and salt to boil pasta
- Parsley for garnish
Copycat Hamburger Helper Recipe - Glen And Friends Cooking - Hamburger Helper Cheeseburger Macaroni
Copycat Hamburger Helper Master Recipe - I call this Copycat Cheeseburger Macaroni Hamburger Helper recipe, a 'Master Recipe' because you can switch out the meat, seasonings and liquid. Then sub in any meat or protein that you want, and compliment any seasoning and liquid to match; just maintain the ratios / proportions. This is a cheesy one pot pasta dish, that quickly and easily comes together for an inexpensive filling weeknight meal. Although this is a copycat hamburger helper, the hamburger helper recipe itself is a copycat of regional recipes like American chop suey, Johnny Marzetti, American goulash, Cincinnati chili, Macaroni and cheese, or Macaroni casserole.
Ingredients:
500g (1 pound) ground beef
10 mL (2 tsp) paprika
2 cloves garlic, minced
1 onion, minced
Salt and pepper to taste
750 mL (3 cups) beef stock
250 mL (1 cup) milk
15 mL (1 Tbsp) Marmite
15 mL (1 Tbsp) Dijon or other mustard
500 mL (2 cups) dry elbow macaroni
200g (2 cups) grated cheddar cheese
Method:
Brown the ground beef in a heavy pot that has a lid.
When the beef is mostly browned, add the onion and the garlic; continue to fry until the onion has softened.
Stir in the paprika, salt, pepper, stock, milk, Marmite, and mustard.
Bring to a simmer, then stir in the pasta.
Cover with the lid, reduce heat and simmer for 5 minutes.
At the 5 minute mark lift the lid, give the mixture a stir and see if you need any extra liquid and test the pasta for done-ness.
When the pasta is cooked to your liking, turn off the heat, stir in the cheese and then recover the pot.
Let stand covered for 10-15 minutes to let the sauce thicken and the flavours meld.
Take this basic framework and switch out the ground beef for sausage meat, or beans, or tofu.
Play around with the choice of liquid, and the spicing.
This method, can be reformatted to many different flavour profiles; just keep the ratios of ingredients.
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