- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 730
- Total Fat
- 40 g
- Saturated Fat
- 19 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 130 mg
- Sodium
- 624 mg
This is a combination of Bernie and Ira’s favorite foods: mac and cheese and burgers. It’s beefy, cheesy, comforting, full of protein and made in one pot, so it’s a great alternative to the boxed version, which happened to be Molly’s favorite thing to bring as leftovers for lunch in middle school.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 730
- Total Fat
- 40 g
- Saturated Fat
- 19 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 130 mg
- Sodium
- 624 mg
Ingredients
Toppings:
Directions
- Combine the mozzarella and Cheddar in a medium bowl and sprinkle with the cornstarch. Toss well and set aside.
- In a medium braiser or deep-sided skillet over medium heat, scatter in the bacon. Cook until the bacon has rendered its fat and is mostly crisped, 4 to 5 minutes. Add the onion and cook until slightly softened, 2 to 3 minutes.
- Increase the heat to medium-high. Add the beef, breaking it up with a wooden spoon. Season with 1 teaspoon of salt and cook until the meat is browned and the juices have evaporated, about 4 minutes. Season with the paprika and garlic powder. Stir to combine and toast the spices, about 30 seconds. Remove from the heat and stir in the mustard. Using a slotted spoon, remove the meat mixture to a large bowl. Pour off any excess fat and wipe the pan clean with a paper towel.
- Spread the macaroni in the pan in an even layer. Add just enough water to cover the pasta. Stir in the remaining 1 teaspoon salt. Bring to a boil over medium heat and reduce to a simmer. Simmer, stirring often, until the pasta is al dente and the water has been almost completely absorbed, 4 to 6 minutes depending on the pasta you use.
- Add the evaporated milk and simmer until it begins to thicken, about 1 minute. Stir in the prepared cheese in handfuls, stirring well, until the macaroni is coated in a smooth creamy sauce. Stir in the beef mixture and remove from the heat.
- Serve immediately with the toppings of your choice.
- This is best eaten as soon as it’s made, but leftovers will keep covered in the refrigerator for 1 or 2 days. You may need to add a little cream or milk to loosen it up again when you reheat.
