Updated Cheeseburger Mac

 

The original cheeseburger mac recipe is more of a mac and cheese heavy recipe while this updated version uses less pasta and more beef.  So essentially it is creamier and beefier but equally as delicious!

Ingredients:
About 1/2 of a 16oz box of macaroni 
2 lbs. lean ground beef
3 tablespoons unsalted butter
1/4 cup flour
2 1/4 cups whole milk
16 oz shredded cheese of choice (I like to use a mixture of cheddar and jack)

1 can petite diced tomatoes (don't drain)

1 tablespoon chili powder

2 teaspoons each of onion powder and garlic powder

2 1/2 teaspoons mustard powder

Salt and pepper to taste

Preparation:

Brown beef in a skillet and drain off all fat.

Season beef with salt, pepper, onion powder, garlic powder, chili powder, and mustard powder.

Mix in the can of tomatoes and set aside to keep warm.

Boil macaroni according to package instructions.

While boiling macaroni, melt butter in a sauce pan.

Whisk in flour and keep whisking for about 1 minute.

Slowly and gradually add in milk, whisking to avoid clumping.  Keep adding milk to keep smooth and until all milk is incorporated and mixture becomes slightly thickened.

Season with some salt and pepper and a 1/2 teaspoon of mustard powder.

Stir in half of cheese.  Mixture should be creamy and cheesy.  Add a splash of milk if it gets too thick.

Drain macaroni and combine beef mixture, macaroni, and cheese sauce in a large pot or bowl.

Spray a 9x13 casserole dish with cooking spray and pour mixture in the dish.

Top with remaining cheese blend.

Bake uncovered at 350 for about 30 minutes.

Keep a watch on it to make sure cheese gets melty but not hard / burnt on top.  Cover with foil if needed.