I don’t know what took me so long to make this. I’ve had this recipe bookmarked for a year, easy. I made something similar a few years ago, called Creamy Taco Mac, which I wasn’t crazy about. The cheeseburger macaroni I’m sharing today is really similar, only better. It is everything that I wanted the Creamy Taco Mac to be that it wasn’t.
This is a slightly spicy flavored homemade hamburger helper. Making this is slightly more hands-on than Hamburger Helper, because you have to make the roux and the cheese sauce separately and add it, but it really isn’t any more complicated to make. It was delicious, and I served it with bread and butter on the side. Yum.
This would be a quick and easy weeknight dinner, for sure. The only thing I had to buy specifically for this recipe was the beef broth, and the ground beef. I had everything else already in my pantry. I will definitely be making this one again. Though, I just realized I forgot to add the salt and pepper to the cheese sauce when I made it… oh well, it was still good!
Source: Kevin and Amanda
1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water) [I used 1 can of beef broth and added enough water to bring it up to a full 2 cups]
1 cup elbow macaroni
2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.Meanwhile, make the cheese sauce.
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.