Cheeseburger Macaroni and Cheese recipe

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Ingredients

1 (16 ounce) package cavatappi (corkscrew macaroni)
1 tablespoon unsalted butter
1 medium red onion, chopped
1 pound lean ground sirloin
salt and ground black pepper to taste
1 quart milk
½ cup unsalted butter
½ cup all-purpose flour
16 slices deli-style American cheese, cut into pieces
1 cup shredded extra-sharp Cheddar cheese
2 cups shredded Cheddar-Monterey Jack cheese blend
1 pinch ground nutmeg
½ cup ketchup
⅓ cup yellow mustard
1 ½ tablespoons chopped fresh dill
4 small tomatoes, sliced
1 cup panko bread crumbs
1 cup crushed potato chips
¼ cup shredded Parmesan cheese
1 tablespoon extra-virgin olive oil

Nutrition Info

497.3 calories
carbohydrate: 39 g
cholesterol: 81.9 mg
fat: 28.5 g
fiber: 1.9 g
protein: 24.1 g
saturatedFat: 16.5 g
servingSize: -
sodium: 817.9 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of lightly salted water to a boil and add oil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain well in a strainer and set aside. Rinse and wipe out the pot.

  3. Melt 1 tablespoon butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes. Add ground sirloin, breaking it up and cooking until brown all the way through, 7 to 10 minutes more. Season with salt and pepper.

  4. Meanwhile, heat milk in a small saucepan over medium-low heat, making sure it does not boil.

  5. Melt 1/2 cup of butter in the large pot over low heat and add flour. Cook for 2 minutes, stirring with a whisk. Add hot milk to the pot, whisking constantly, until thickened and smooth, 3 to 5 minutes. Remove from heat and add American cheese, Cheddar cheese, and Cheddar-Jack cheese. Season with 1 tablespoon salt, a pinch of nutmeg, and black pepper to taste. Stir until melted, about 2 minutes more. Add ketchup, mustard, and dill. Stir cooked pasta and sirloin mixture into the cheese. Pour macaroni and cheese into a large baking dish.

  6. Arrange sliced tomatoes on top of macaroni and cheese and season with salt and pepper.

  7. Combine break crumbs, potato chips, Parmesan cheese, and olive oil in a resealable plastic bag. Seal bag and shake to combine. Sprinkle topping evenly over tomatoes in the baking dish.

  8. Bake in the preheated oven until sauce is bubbly and bread crumb topping is browned, 30 to 35 minutes.

Recipe Yield

16 servings

Recipe Note

I love to play around with mac and cheese flavors to make them taste like classic dishes that we all love! This one tastes exactly like a big, juicy, all-American cheeseburger with lots of melty cheese, grilled onions, pickles, ketchup, and mustard. If you shut your eyes and take a bite, you'll be amazed! A green salad or Caesar salad is a great accompaniment for this.

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