I love macaroni and cheese, its a great comfort food. Comfort foods are especially good when it is winter and cold outside and all you feel like doing is staying inside. This is an upgrade on the classic macaroni and cheese. I thought it really did have the cheeseburger flavor. I decided to use ground turkey instead of ground beef to make it healthier, but feel free to substitute ground beef instead.
This upgrade on the classic mac and cheese is easy without being out of a box and tastes good too. This is also a meal that kids would like, but it adds a little more nutrition to the standard macaroni and cheese. My husband said that he thought it was really good and he wants to make it again. We will be adding this to our list of meals.
Cheeseburger Macaroni and Cheese
(Recipe adapted from Kraft Food and Family Magazine, Fall 2009)
1 lb. ground turkey (can substitute ground beef)
2 3/4 cups water
1/3 cup ketchup
1 1/2 teaspoons garlic powder
1 teaspoon Italian Seasoning
2 cups of elbow macaroni, uncooked
1/2 lb. (8 ounces) of Velveeta Cheese, cut into 1/2 inch cubes
1/4 cup of shredded cheddar cheese (optional, we used it to make it extra cheesy)
1. Brown the ground turkey in a large skillet on medium heat, adding 1/2 teaspoon of garlic powder and the Italian Seasoning to season the meat. Once the meat is browned, drain the fat.
2. Then add the water, ketchup, and remaining garlic powder, mixing well. Bring to a boil, then stir in the macaroni and cover. Simmer on medium-low heat for 8 to 10 minutes or until the macaroni is tender.
3. Stir in the Velveeta and shredded cheddar cheese (if you want to make it extra cheesy) and cook until melted, stirring occasionally.
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