Now compare that with our ingredient list: “Enriched Macaroni (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Corn Starch, Salt, Enriched Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Ricotta Cheese* (whey, milkfat, lactic acid, salt), Tomato*, Monosodium Glutamate, Maltodextrin, Citric Acid, Partially Hydrogenated Soybean Oil, Modified Corn Starch, Natural and Artificial Flavor, Paprika, Spice, Color (yellow lakes 5 & 6, yellows 5 & 6), Mono and Diglycerides, Cheddar Cheese* (milk, cheese cultures, salt, enzymes), Yeast Extract, Enzyme Modified Blue Cheese (milk, cheese cultures, salt, enzymes), Cream, Whey, Enzyme Modified Cheddar Cheese (milk, cheese cultures, salt, enzymes), Butter Oil, Nonfat Milk, Blue Cheese* (milk, salt, cheese cultures, enzymes), Sodium Caseinate, Silicon Dioxide (anticaking agent), Sodium Phosphate, Sodium Citrate, Calcium Caseinate, Enzymes.*Dried” Like this ingredient list below from Hamburger Helper’s Cheeseburger Macaroni – you don’t have to worry about any of those items I’ve emphasized in bold: So here is a version of it you can eat and enjoy without any worry about of the nasty ingredients that typically accompany pre-prepared foods. I specifically recollect those moments of eating Hamburger Helper Cheeseburger Macaroni and Tuna Casserole. But on those rare occasions we certainly enjoyed those quick, less-than-healthy meals. And I’m grateful for a mom who took the time to cook healthy, wholesome meals for her family. I grew up in health-conscious home where things like Hamburger Helper were only served on very rare occasions. Sometimes it’s those simple comforts that hit the spot best. This homemade cheeseburger macaroni recipe is made with whole, clean ingredients, tastes better than the boxed stuff and is ready in 20 minutes! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Jump to Recipe Jump to Video Print Recipe Garnish with chopped parsley and serve hot. If the sauce is too thick, add the pasta water a few Tbsp at a time to thin it. Add the ground beef and cheese sauce to the macaroni and fold to combine. Reserve 1 cup of pasta water, drain the pasta, and return it to the pot.ĥ. Cook 16 oz of elbow macaroni according to the package instructions. Fill a large pot halfway with water and bring to a boil over high heat. Keep sauce warm on low heat until ready to use.Ĥ. Add 1 cup shredded cheddar and whisk until fully melted and the sauce is smooth. Season with ½ tsp kosher salt and ¼ tsp each of paprika, mustard powder, nutmeg, garlic powder, onion powder, and black pepper. Working in ¼-cup batches, add 1 ½ cups of whole milk, whisking continuously to prevent clumps. Add ¼ cup all-purpose flour and whisk vigorously until smooth and beginning to bubble, 2 minutes.ģ. In a medium saucepan, melt 4 Tbsp of unsalted butter over medium heat until bubbling and foamy. Cook for 8 to 10 minutes or until browned. Add 1 pound of ground beef, season with kosher salt and black pepper, and break it up with a wooden spoon. In a large skillet, heat 2 Tbsp of extra virgin olive oil over medium-high heat. Adults will love it because it’s exquisitely simple and made with real ingredients.ġ. Kids will love it because it tastes like homemade hamburger helper. It’s a Cheeseburger Mac & Cheese recipe and it’s □.
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