Cheeseburger Mac and Cheese
- 2 pounds Certified Angus Beef ® ground beef (90% lean)
- 1 & 1/2 pounds Certified Angus Beef ® ground beef
- 2 tablespoons canola oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup diced red onion
- 1 can (14.5-ounce) fire roasted tomatoes
- 1 teaspoon mustard powder
- 2 teaspoons Worcestershire Sauce
- 2 & 1/2 cups dried macaroni pasta
- 1 can (12-ounces) evaporated milk
- 8 ounces (1-cup) Velveeta cheese, cut into 8 chunks
- 8 ounces (2-cups) finely shredded cheddar cheese
- 1 cup plain or Italian seasoned panko bread crumbs
1 hr
8 servings
Ground Beef
In a medium frying pan, heat 1-tablespoon canola oil over medium-high heat. Add ground beef, salt and pepper; sear 5 minutes. Stir in red onion, sear another 2 minutes. Stir in tomatoes, mustard and Worcestershire, cook an additional 3 minutes. Layer the bottom of a 9 x 9-inch baking pan with beef mixture. Wipe frying pan clean.
Bring water to a boil in a 4-quart pan; boil macaroni 8 minutes (to “al dente”), drain and rinse with cold water to stop cooking.
Preheat broiler. On the stovetop bring evaporated milk to a simmer in the frying pan over medium heat; whisk in chunks of Velveeta, gradually adding until melted. Whisk in shredded cheese gradually until creamy sauce has formed. Turn heat to low, stir cooked macaroni into cheese sauce; allow to set for 3 minutes and turn-off heat.
In a small mixing bowl, combine 1-tablespoon canola oil with bread crumbs. Layer macaroni and cheese over the cooked beef and top with bread crumbs.
Broil on high 4-5 minutes and serve. (Note: broilers vary and bread crumb topping can burn quickly if unattended. Watch carefully and pull when golden brown.)
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