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    Homemade Cheeseburger Macaroni Skillet

    Source of Recipe

    From the Kitchen of Deep South Dish

    Recipe Introduction

    Great on a cold winter day!

    Recipe Link:

    List of Ingredients

    For the Seasoning Blend:
    1/4 teaspoon onion powder
    1/4 teaspoon garlic powder
    1-1/4 teaspoon Italian seasoning
    1/4 teaspoon celery seed
    1 teaspoon kosher salt
    1/2 teaspoon freshly cracked black pepper
    For the Macaroni:
    1/2 tablespoon butter, bacon drippings or olive oil
    1 cup chopped Vidalia or other sweet onion
    1-1/4 pound ground beef
    3 tablespoons all-purpose flour
    1/4 cup ketchup
    1 teaspoon Worcestershire sauce
    1/2 teaspoon hot sauce, or to taste
    1/2 tablespoon beef base, optional
    2 cups water
    1 cup milk
    2 cups uncooked medium elbow macaroni
    2 cups shredded cheese, divided


    Mix seasoning; set aside. Melt butter in a large skillet and saute onion, add ground beef, drain off any excess fat. Stir in flour, cook and stir for 2 minutes. Add seasoning mix, ketchup, Worcestershire sauce and hot sauce, beef base, if using, water and milk; bring to a boil. Stir in macaroni and half of cheese. (increase water if pasta isn't covered) Reduce to a simmer, cover and cook for about 15 minutes, or just until macaroni is tender, and most of the liquid is absorbed. Uncover, taste and adjust seasonings, top with remaining cheese, remove from heat, cover and let cheese melt. Serve immediately.

    Cook's Notes: Elbow macaroni comes in various sizes. I like the smaller elbows for this dish, usually marked as medium, although even the size on those varies among brands. Whatever size you use, the key is to make sure that the pasta is covered with liquid. If the pasta isn't covered using my ratios, then pour in a little extra water or beef broth.

    Yield: About 4 to 6 servings




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