Homemade Cheeseburger Macaroni
Ingredients
Scale
- 16 ounces elbow macaroni
- 1 pound ground beef
- 1/2 cup water
- 8 ounces cream cheese
- 8 ounces sharp cheddar cheese
- 1 12 oz can evaporated milk
- 1/2 teaspoon kosher salt (to taste)
- 1/4 teaspoon black pepper (to taste)
Instructions
- In a medium pot, cook macaroni according to package instructions; reserve 2 cups of cooking water before draining.
- In a large skillet, brown hamburger meat over medium-high heat until there is no more pink remaining; drain off excess grease.
- Return pan to burner and deglaze with 1/2 cup water, scraping the bottom of the pan to loosen any bits off of the bottom.
- Lower heat to medium and stir in cream cheese and evaporated milk.
- Gently whisk meat mixture over medium heat until all of the cream cheese is melted and incorporated.
- Stir in cooked macaroni.
- Use some of the cooking water, a little at a time, to thin and spread the sauce, if needed.
- When you have the desired consistency in your sauce, remove from heat and gently stir in grated sharp cheddar cheese, one handful at a time, stirring between additions.
- Adjust seasoning with salt and pepper to taste.
- Serve warm.
Notes
Be sure to remove from heat before adding the cheddar cheese so that it melts smoothly into the sauce.
Find it online: https://jennifercooks.com/homemade-cheeseburger-macaroni/