Cheeseburger Mac - A Ms. Stephanie Classic
First let's just review the title "Ms. Stephanie" and how that started. Gordon and I met in the summer of 2002 at Southern Durham High School in Durham, NC. He had 2 kids, Maddie and Knox who just turned 7 and 5 that same summer. He introduced me to his kids as Ms. Stephanie and to this day that's still what they call me. Being a stepmom is a very special role to me. I'm so thankful for every meal I've served as Ms. Stephanie.
This supper has become a staple in our family. Big and small love it. It's so simple but so yummy. Avery usually asks for it as her birthday dinner! This dish is a prime example of how taking a little extra time makes all the difference! I started making this after I learned how to make basic mac & cheese. I figured if hamburger helper could do it, so could I!
Ingredients:
1 lb. box macaroni 1.5 lb. lean ground beef
1 can petite diced tomatoes
16 oz of shredded cheddar cheese or Mexican blend (I also love to incorporate pepper jack for a nice kick)
3-4 tablespoons of butter
16 oz of shredded cheddar cheese or Mexican blend (I also love to incorporate pepper jack for a nice kick)
3-4 tablespoons of butter
3 tablespoons flour
2 cups whole milk (plus extra)
2 teaspoons dry mustard
2 cups whole milk (plus extra)
2 teaspoons dry mustard
2 teaspoons chili powder
salt & pepper
Preparation:
Preheat oven to 350
Season beef with salt and pepper, dry mustard and chili powder, brown beef and drain off excess fat.
Add can of tomatoes to beef, warm through and set aside.
Cook macaroni according to package instructions adding some salt to the water.
While macaroni cooks prepare cheese sauce:
Heat a medium pot to medium high
Add butter and let melt completely until it starts to sizzle a bit
Add flour and stir quickly for 1 minute
Add milk slowly and stir quickly (it will be thick at first but keep adding milk and keep stirring)
Season cream sauce with salt and pepper.
Once the sauce is nice and thick, stir in half of the cheese and remove from heat.
salt & pepper
Preparation:
Preheat oven to 350
Season beef with salt and pepper, dry mustard and chili powder, brown beef and drain off excess fat.
Add can of tomatoes to beef, warm through and set aside.
Cook macaroni according to package instructions adding some salt to the water.
While macaroni cooks prepare cheese sauce:
Heat a medium pot to medium high
Add butter and let melt completely until it starts to sizzle a bit
Add flour and stir quickly for 1 minute
Add milk slowly and stir quickly (it will be thick at first but keep adding milk and keep stirring)
Season cream sauce with salt and pepper.
Once the sauce is nice and thick, stir in half of the cheese and remove from heat.
Note: if the cheese sauce gets a bit too thick just wisk in additional milk so that you keep the mixture very creamy.
Drain macaroni.
Combine macaroni, beef mixture, and cheese sauce in a large bowl or pot
Taste mixture to see if it needs additional salt or seasoning.
Transfer to a large baking dish that has been sprayed with cooking spray.
Cover top with remaining cheese.
Bake for 15 minutes or just until the cheese on top is bubbly and begins to darken.
Let cool for 10 minutes before cutting into squares for serving.
Drain macaroni.
Combine macaroni, beef mixture, and cheese sauce in a large bowl or pot
Taste mixture to see if it needs additional salt or seasoning.
Transfer to a large baking dish that has been sprayed with cooking spray.
Cover top with remaining cheese.
Bake for 15 minutes or just until the cheese on top is bubbly and begins to darken.
Let cool for 10 minutes before cutting into squares for serving.
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| Cholula gives this dish a nice kick too! |
