Cheeseburger Macaroni

  
Somewhere between Ina Garten's constant reminders about fresh tasting, quality ingredients making a dish taste better and my own dislike for acids and preservatives that I cannot pronounce, I have shied away from box dinners.  I'm not very extreme on this premise, but I simply prefer to do a little extra leg work to know what I'm eating. Although the little suckers are very tempting since they are so cheap ($1.50 here) and so quick, I try to retain my will power to avoid these 'Helpers'. Plus, isn't it fun to try and recreate flavors with your own take on it? No? Guess I'm special like that then.

While my experience with these boxes is very limited, the idea of Cheeseburger Macaroni has been floating around in my head for a while now. Maybe Mr. Cowboy's love of burgers is slowly rubbing off on me... Oh no, I'll be a pizza addict next if that's true. Domino's beware. (P.S. Love thin crust? I think they have the best!) Or maybe the idea of a simple meal of hamburger, cheese, and noodles just appeals to my usually high reaching culinary spirit. What you don't have a particular culinary spirit? Ok, that might just be me too.

Nonetheless, this is an easy, yummy, fast, and one pot meal that I can't imagine even a picky eater would be able to resist.

 Don't hold the fact that it isn't a very photogenic meal against it...

Notes:

• If you have a colby jack or other cheese you prefer, you could use it rather than the cheddar. I happened to use sharp cheddar.
• If there is a secret seasoning you use on your burgers, feel free to add it in.  Cajun seasoning would work nicely.
• Leftover Idea: To stretch this meal a little further or for a different spin on things, add in a can of sloppy joe mix and then you have cheesy sloppy joe mac! Obviously it will have a stronger tomato flavor but it will be somewhere between goulash and macaroni.

Cheeseburger Macaroni

• 1 lb. ground beef
• 1/4 c. water (optional)
• 1 small-medium onion, chopped
• 2 t. paprika
• 3 t. garlic salt
• 1/2 t. pepper
• 1 t. salt
• 1/2 t. sugar
• 1 T cornstarch
• 2 c. milk
• 1 c. hot water
• 1 1/2 c. elbow macaroni
• 2 c. shredded cheddar cheese

Brown the beef in a large pot, add the 1/4 c. water if the pan is not nonstick to prevent burnt on hamburger pieces. Towards the end of the browning process, when there are just a few pink pieces left, add in the onions.  Drain the beef and onions and return to the pot.

Add the paprika, garlic salt, pepper, salt, sugar, and cornstarch to the beef and stir well.  Pour in the hot water and milk, stirring well.  Add the pasta, stir, and bring the mixture to a boil.  Once a boil is reached, lower the temperature to a simmer and cover the pot. Simmer for 8-10 minutes, until the pasta is al dente. Stir a few times during this process to prevent anything from sticking to the bottom.

Once the pasta is cooked, stir in the cheese; stirring until melted.  Remove from the heat and serve.