CHEESEBURGER CHILI MAC 'N' CHEESE
Cheeseburger Chili Mac 'n' Cheese
Provided by The Rachael Ray Staff
Number Of Ingredients 11
Steps:
- Preheat broiler
- Bring a large pot of water to a boil over high heat for the pasta
- Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add the meat to the pan and cook until golden brown, 5-6 minutes
- Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes
- Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes
- While the chili is working, salt the boiling water and drop the pasta in
- Cook to al dente according to package directions then drain thoroughly and return it to the pot
- Add the chili to the pot with the pasta and give everything a good toss
- Transfer to a casserole dish and top with the shredded cheese
- Place the casserole under the broiler to melt and brown the cheese
- Serve with a simple salad alongside
EASY CHILI CHEESEBURGER MAC
I found this on the Kraft website and adjusted it a bit for our preferences. It's a tasty, super-easy dish! I use kitchen scissors to cut the tomatoes up into smaller pieces.
Provided by ZMiaJ
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil macaroni.
- Brown ground beef, onion and garlic in pan.
- Drain water from macaroni and grease from ground beef.
- Add milk and margarine to macaroni and stir until margarine is melted.
- Mix cheese packet from box into macaroni.
- Combine beef mixture, chili powder and tomatoes with macaroni.
- Serve when heated through.
ONE-POT CHEESEBURGER MACARONI
Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that's just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
MUSHROOM CHEESEBURGER MAC AND CHEESE
This recipe is sponsored by Mushroom Council. My teenage son, Eli, is a huge cheeseburger fan, so I try to channel those flavors into other dishes. I love that I can add a vegetable to the mix by using mushrooms!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the beef, mushrooms and onion and cook, stirring often, until the mushrooms release their liquid. Let simmer, undisturbed, until the liquid is cooked off, about 5 minutes. Continue to cook, stirring, until the mushrooms and beef are browned, 1 to 2 more minutes.
- Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt and a few grinds of pepper to the pot; stir to combine with the beef and mushrooms. Stir in 1/4 cup ketchup. Add the beef broth, half-and-half and 1 cup water. Bring to a simmer and add the macaroni. Adjust the heat so the sauce is simmering and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
- Reduce the heat to low and stir in the cheese and the remaining 2 tablespoons ketchup. Remove from the heat and let sit for a few minutes so the sauce thickens slightly. Serve with chopped parsley and pickles.
CHEESEBURGER CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Pat the meat dry and add to the hot oil. Brown and crumble the meat until it is evenly caramelized. Add the chili powder and some salt and pepper. Stir. Add the garlic and onions; cook to soften, 7 to 8 minutes. Then add the beef stock, ketchup, Worcestershire, mustard and hot sauce, to taste. Stir in the beans and reduce the heat to keep the chili at a simmer. Cook to thicken, partially covered, about 20 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Stir frequently. For the cheeseburger sauce: Melt the butter in a sauce pot over medium heat. Whisk in the flour, cook 1 minute, then add the milk. Season the sauce with salt and pepper and thicken to coat back of spoon. Stir in the cheese in a figure-eight motion. Once the cheese has melted, stir in the relish and raw onions, taste the sauce for seasoning. Cool and store. Reheat over medium-low heat, partially covered, stirring frequently. Alternatively, reheat in a microwave oven, partially covered, stirring occasionally until evenly hot through, 2 1/2 to 3 minutes on high. Serve the chili in shallow bowls, topped with Easy Oven Fries or chips, cheese sauce and onions.
- While the chili and sauce are heating up, preheat the oven to 450 degrees F. Place the oven rack in center of the oven. Cut the potatoes into planks lengthwise, then into thin sticks. Arrange the fries on a large baking sheet and spray evenly with cooking spray. Season the potatoes with salt and pepper. Bake 10 to 12 minutes. Then switch the broiler to high and cook until crisp, 10 to 15 minutes more, turning once.
CHILI MAC N CHEESE
I combined two favorites of mine to make my family's ultimate comfort food! I took this to a pot luck and got rave reviews. I have even made it with cut up hot dogs for chili dog casserole. **Extra note based on reviews: This is not meant to be a spicy dish, if you like your chili hot you might want to use the hot chili seasoning packet, or else use two of the regular ones. You could also add a bit of hot sauce. My family does not eat spicy (hot spicy) food, so this dish is suited to our tastes, if you like extra kick, adjust it to suit yours!
Provided by JenniferK2
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and drain fat.
- Add kidney beans, tomato sauce and chili seasoning; mix well.
- Bring to a boil; reduce heat and simmer 10 minutes.
- Meanwhile, boil macaroni according to package directions for al dente; drain.
- In a large saucepan, melt butter and stir in flour, mustard and paprika. Slowly add milk, stirring until smooth.
- Cook over medium heat until mixture boils, stirring constantly. Reduce heat and simmer 1 minute, continuing to stir.
- Remove from heat and stir in cheese until completely melted. Fold in drained macaroni.
- Add macaroni and cheese mixture to chili and mix well; pour into 9x13 baking dish.
- Bake at 350° for 20-25 minutes. Let rest 5 minutes before serving.
Nutrition Facts : Calories 442.8, Fat 24, SaturatedFat 13.4, Cholesterol 90.3, Sodium 751.8, Carbohydrate 30.3, Fiber 4, Sugar 4, Protein 26.8
CHEESEBURGER MAC AND CHEESE
I saw Rachael Ray prepare this on her television show. It looks delicious! I made the tomatoes and pickles optional to suit my family's taste.
Provided by CookingONTheSide
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- Place a large pot of salted water over high heat and bring to a boil.
- Add pasta to boiling water and cook just shy of al dente, according to package directions.
- Drain the cooked pasta and reserve.
- In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard.
- Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of olive oil and bake until cooked through, about 15 minutes.
- Turn off the oven and turn on the broiler.
- While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with about 1 tablespoon olive oil, and the butter.
- Cook the red onion with some salt and pepper until softened, about 5 minutes.
- Sprinkle flour over top and cook for about 1 minute.
- Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.
- Remove sauce from heat and whisk in 1 cup of each cheese.
- Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine.
- Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.
- If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly.
- Top with the chopped tomatoes and pickles, if desired, and serve.
CHEESEBURGER CHILI
Just tried this one tonight, and it's as good as it looked/sounded. Got this from "My Great Recipies" packet 20. The curry powder gives this dish a different flavor from the norm.
Provided by House
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In heavy skillet or saucepan, saute together beef and onions until browned.
- Add tomatoes, kidney beans, salt, chili powder and curry powder.
- Stir until blended.
- Simmer over moderate heat for 12-15 minute.
- Serve hot, topping each serving with 1/4 cup shredded cheese.
- Good with bread, cold beverage and fruit.
Nutrition Facts : Calories 488.2, Fat 21.6, SaturatedFat 10.7, Cholesterol 103.4, Sodium 1071.9, Carbohydrate 34, Fiber 10, Sugar 5.4, Protein 40.1
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