Kent has been bugging me to check out the Hamburger Helper website for dinner ideas. He knows I am not going to buy a box of Hamburger Helper but I will certainly try to make a rendition of a recipe. I finally checked it out today and found a recipe Kent suggested that I decided to make. It was quite yummy…oh and simple and delicious. It also took under an hour which works for all of us. I found this recipe at, where else, America’s Test Kitchen. Here goes, give it a try!
Skillet Hamburger Mac and Cheese
1 pound – Hamburger
2 cups fresh bread crumbs (to make fresh bread crumbs, pulse 2 slices of hearty white sandwich bread (I use Pepperidge Farm Country White Bread) in a food processor until coarsely ground)
Salt and Pepper
3 3/4 cups water
1- (12 ounce) can evaporated milk
12 ounces (3 cups) elbow macaroni
2 teaspoons hot sauce (I used Sriracha)
1 teaspoon cornstarch
12 ounces sharp cheddar cheese, shredded (3 cups)
8 ounces Monteray Jack cheese, shredded (2 cups)
1. Brown ground beef in 12 inch non skillet pan over medium high heat, 6-8 minutes. Transfer to paper towel lined plate. Add bread crumbs, 1/4 teaspoon salt and a 1/4 teaspoon pepper to now empty skillet and cook, stirring frequently, until golden brown, about 5 minutes (I ended up removing the ground beef fat also, I added 2 Tablespoons of olive oil to brown the crumbs). Transfer to bowl and wipe out skillet.
2. Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer in now empty skillet over medium high heat. Add pasta and cook, stirring often until al dente, 8-10 minutes.
3. Whisk remaining 1/4 cup evaporated milk, hot sauce and cornstarch together in bowl, then stir in pasta. Bring to simmer and cook until slightly thickened, about 1 minute. Off heat, stir in cheddar, Monterey Jack, and ground beef. Sprinkle with toasted bread crumbs. Serve!