Skillet Hamburger Mac and Cheese – Hamburger Helper Recipe

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

October 25 020

 

Ingredients

October 25 016

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)

Directions

1.  Brown ground beef in 12 inch non skillet pan over medium high heat, 6-8 minutes.  Transfer October 25 016to 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!

 

 

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