Cheeseburger mac

If a cheeseburger did a collaboration with macaroni and cheese, this would be it! A velvety MAC with a cheeseburger flavor profile. The mixture has everything you love about a fast food burger: steamed onions, ketchup, mustard and even pickles. The toast really brings this dish together with a taste of the iconic bun. I promise this mashup is the perfect recipe that fulfills both cravings.

 
 
 

cheeseburger mac

Prep time: 20 minutes | Total time: 20 minutes

Serves: 4

Ingredients:

Kosher salt

8 ounces elbow macaroni 

2 slices of white bread

2 tablespoons vegetable oil

½ pound ground 80/20 ground beef

Freshly ground black pepper

¼ cup ketchup

½ small onion, chopped

½ cup chopped pickles or cornichons

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 12-ounce can evaporated milk*

1 tablespoon yellow mustard

½ pound piece American cheese, grated

Instructions:

  1. Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta.

  2. Place two pieces of bread into the toaster and toast until golden brown.

  3. Meanwhile, heat oil in a medium saucepan over medium heat. Add the ground beef with ½ teaspoon salt and a few grounds of black pepper. Once beef is brown, add the onion and cook until soften, about 2 minutes. Transfer to a large bowl and stir in the ketchup and pickles. Set aside. 

  4. Give the saucepan a quick wipe with a paper towel and melt the butter over medium heat. Once melted, sprinkle in the flour and whisk until combined, about 1 minute. Add the evaporated milk and yellow mustard. Adjust heat to medium and let simmer until thicken, about 5 minutes. Whisking occasionally. Stir in the grated American cheese until just melted. Add pasta and cooked ground beef mixture. Stir until well combined. If it’s too thick, add desired amount of reserved pasta water. Season with salt and pepper.

  5. Serve with toast for a full burger taste!

Cook’s Note

What is evaporated milk?*

Evaporated milk aka "unsweetened condensed milk", is a shelf-stable canned cow's milk product where about 60% of the water has been removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. The texture of evaporated milk is a bit thicker and creamier than fresh milk. That's why it's often used to enhance custards, frozen desserts, pie fillings, and rich sauces. 

Reheating leftovers?

Be sure to reserve the remaining pasta water. Add a splash to loosen up the mac and cheese when reheating over low heat.