Recipe: Cheeseburger Mac and Cheese

The original recipe was made with beef but I just make it with ground chicken but you could use any vegetarian meat replacement crumbles and it’d probably work just fine. While every recipe like this say “one pot” I have no idea why people desire to lie to you, this is a two pot recipe: one pasta pot to make the macaroni and one large skillet or dutch oven for everything else it’s still super easy and comes together in about 30 minutes with no chopping if you skip the onion (or buy diced onions).

Cheeseburger Mac and Cheese

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients
 1 package pasta, cooked to al dente and drained
 50 g butter
 350 g ground chicken
 1 onion, diced finely
 2 tsp garlic powder
 1 tsp mixed herbs
 ½ tsp salt, pepper, oregano, chili flake
 50 g flour
 350 ml milk
 200 g tomato sauce
 50 g sour cream
 150 g cheese, shredded (I use gouda and cheddar)

Directions
1

Heat a large dutch oven over medium-high heat. Melt the butter and add in the ground chicken. Cook about 5-6 minutes, breaking it into small pieces while it cooks (I use a potato mashed to break the ground chicken into small pieces but a wooden spoon does the same thing slower).

2

Stir in the onions and cook until onions start to soften, about 5-6 minutes then add in all the seasonings and allow to saute for a minute, just until fragrant.

3

Add the flour to the mixture, stirring to evenly coat and cook just until flour appears to disappear then immediately add the milk and mix until it begins to thicken slightly.

4

Add the tomato sauce and simmer for 4-5 minutes then remove the pan from the heat.

5

To finish, add the sour cream and cheese to the mixture, stir until it has fully melted and then add the noodles and toss to coat them.

Adapted from Key to My Lime

Ingredients

Ingredients
 1 package pasta, cooked to al dente and drained
 50 g butter
 350 g ground chicken
 1 onion, diced finely
 2 tsp garlic powder
 1 tsp mixed herbs
 ½ tsp salt, pepper, oregano, chili flake
 50 g flour
 350 ml milk
 200 g tomato sauce
 50 g sour cream
 150 g cheese, shredded (I use gouda and cheddar)

Directions

Directions
1

Heat a large dutch oven over medium-high heat. Melt the butter and add in the ground chicken. Cook about 5-6 minutes, breaking it into small pieces while it cooks (I use a potato mashed to break the ground chicken into small pieces but a wooden spoon does the same thing slower).

2

Stir in the onions and cook until onions start to soften, about 5-6 minutes then add in all the seasonings and allow to saute for a minute, just until fragrant.

3

Add the flour to the mixture, stirring to evenly coat and cook just until flour appears to disappear then immediately add the milk and mix until it begins to thicken slightly.

4

Add the tomato sauce and simmer for 4-5 minutes then remove the pan from the heat.

5

To finish, add the sour cream and cheese to the mixture, stir until it has fully melted and then add the noodles and toss to coat them.

Cheeseburger Mac and Cheese

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