I know I have mentioned many times that I was raised on frozen dinners, and boxed/packaged foods. Then I went out into the real world, had kids, and picked up where my Mom left off. What was one of our favorite meals? Yup, Hamburger Helper. Just about every flavor graced our table at one time or another. But the hands down, all time favorite was the Cheeseburger Macaroni.
My kids got so excited when they knew it was on the menu. I eventually started playing around with it a bit and adding different spices and herbs to try to zip it up a bit.
My kids were not impressed.
They just wanted the plain old Cheeseburger Macaroni the way the Hamburger Helper Gods intended it to be. Although they did like it when I stirred in a can of chili one night, but that is another story. Therefor plain ol' Cheeseburger Mac it was. For many years.
Then I had my surgery, and lost 160 pounds.
Did I want to go back to those boxed food days. With high sodium and tons of ingredients that I couldn't even pronounce?
So our family favorite was left to gather cobwebs in the corner. Then I began seeing recipes for a homemade version all over the web. Huh, why in the heck didn't I think of that? I thought about giving one of those recipes a try, and then it hit me.
It seriously hit me, like a Mac truck.
Our favorite hamburger has sauteed mushroom with gooey Swiss cheese all over it. Why not make it into a macaroni dish? YES!! Kevin was excited about this recipe from it's inception.
Color me shocked!!
But his excitement was well placed. This came out so incredibly good! It was so good he didn't even complain about me making too much food (it serves 6) because he ate leftovers the entire next day...
....until it was ALL gone.
I think he liked it. What do you think?
1 year ago - Stuffed Pepper Soup with Turkey Sausage and Orzo
2 years ago - Creamy Shells with Tuna and Spinach
Mushroom Swiss Cheeseburger Macaroni
- 2 tablespoons olive oil
- 1/2 medium onion, thinly sliced
- 8 ounces mushrooms, stemmed and sliced
- 2 cloves garlic, minced
- 1 pound hamburger
- 3 tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- Kosher salt
- Fresh cracked black pepper
- 3 cups beef stock
- 8 ounces elbow macaroni (or other short cut pasta)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk, warmed
- 2 cups Swiss cheese, shredded
- Fresh parsley, chopped (for garnish)
- In a large skillet, heat the olive oil over medium heat. Add the onions and sautee, stirring occasionally, until they begin to turn golden brown. About 5 minutes. Add the mushrooms to the skillet and continue to cook an additional 5 minutes, then add the garlic and cook and another minute.
- Increase the heat to medium-high and push the veggies to the sides of the pan. Add ground beef, breaking it up with a wooden spoon and stirring it into the sauteed veggies. Cook until there is no longer any pink. Stir in the Worcestershire sauce, Dijon mustard, salt, pepper, pasta, and beef stock. Cover and bring to a boil. Reduce the heat to a low simmer, and cook for about 10 to 15 minutes (or until the pasta is al dente), stirring occasionally to prevent the pasta from sticking.
- Meanwhile, in a medium pot, melt the butter over medium-high heat. Sprinkle in the flour and whisk for a couple of minutes. Add the warmed milk, whisking constantly until thickened. Remove from the heat and add the Swiss cheese a little at a time, stirring until it is melted before adding more cheese (the mixture will be very thick). Stir the cheese sauce into the hamburger mixture.
- Garnish with chopped parsley
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: Budget Meals, garlic, hamburger, Main Dishes, mushroom, onion, parsley, pasta, Swiss cheese, 30 minute meals