Cheeseburger Macaroni Casserole Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Transfer to a bowl, add processed cheese cubes, and let stand until cheese partially melts.
• Place ground beef in a skillet over medium heat, break meat apart with a spatula, and sprinkle with garlic powder, onion powder, salt, and black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease.
• Stir Cheddar cheese soup, sour cream, Parmesan cheese, and onion together in a bowl; gently fold macaroni and processed cheese mixture into soup mixture. Stir in milk until thoroughly combined. Mix ground beef into macaroni mixture and spread into prepared baking dish. Top casserole with slices of American cheese and sprinkle cracker crumbs on top. Cover casserole with aluminum foil.
• Bake in the preheated oven until casserole is bubbling, about 20 minutes; remove foil and bake until top is golden brown, about 10 more minutes.

Steps:

• Brown beef and onion in large skillet; drain. Salt and pepper to taste. Add undrained tomatoes and one cup water; bring to boil. Stir in macaroni. Bring to boil; reduce heat. Simmer, covered, ten minutes or until macaroni is done, stirring once. Sprinkle cheese evenly over top, cover until cheese is melted.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir.
• Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne, and cook for 8 to 10 minutes, or until tender. Drain.
• Heat a large skillet over medium-high heat. Add ground beef and onion; cook, stirring to crumble the beef, until evenly browned. Drain off excess grease, and mix in the cream of onion soup, cream of chicken soup, and Cheddar cheese soup, along with the water and sour cream. Simmer over medium heat for a few minutes. Stir in the cooked pasta, and serve immediately.

Steps:

• In 12-inch skillet, brown beef, onion and garlic over medium-high heat, stirring frequently, until thoroughly cooked; drain.
• Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box), tomatoes, relish and mustard. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender.

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.

Steps:

• Preheat oven to 350 degrees.
• Saute green pepper and onion.
• Brown ground meat.
• Boil noodles (do not fully cook the noodles as they will finish cooking in the oven).
• In 9x13 casserole dish mix everything together. Cover.
• Bake at 350 for 20 to 30 minutes, or until cheese is melted and dish is heated throughout.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes.
• Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. In a bowl, combine soups, milk, basil and pepper; mix well. Stir in beef mixture. Fold in macaroni and cheese. , Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 375° for 45 minutes or until heated through.

Steps:

• Pre-heat oven to 450 degrees F.
• Prepare macaroni and cheese as indicated on box. Set aside.
• In a skillet, add ground beef and onion, season with salt and pepper. Brown meat and drain grease. Mix beef, onions, macaroni and cheese, and Italian seasoning in a shallow baking dish. Top with shredded mozzarella and cheddar. Bake until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes.
• Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-cup baking dish. Place baking dish on a cookie sheet.
• Heat a large saucepan over medium-high heat. Cook and stir beef and onions until beef is browned and crumbly, 5 to 7 minutes. Drain off fat.
• Drain liquid from canned tomatoes into a 4-cup measuring cup, adding water if needed, to make 2 1/2 cups of liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
• Pour 1/2 of the beef mixture into the prepared baking dish. Sprinkle with 1 cup of Mexican cheese, add remainder of beef mixture, and sprinkle with remaining cheese.
• Bake, covered, in the preheated oven for 30 minutes. Remove cover and bake for another 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

Steps:

• Heat oven to 375°F.
• Place frozen vegetables in colander in sink. Cook Macaroni as directed on package. Meanwhile, brown ground beef.
• Drain meat. Pour cooked macaroni over vegetables in colander to drain and quickly thaw vegetables. Return macaroni and vegetables to saucepan. Add Cheese Sauce, milk and dressing; mix well. Add meat and 1/2 cup shredded cheese; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 35 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 3 to 4 min. or until melted.

Steps:

• Cook macaroni according to package directions. Keep warm.
• In a large skillet, cook the diced bacon until crisp, pour off all but aboaut a half tablespoon of bacon grease.
• Add ground beef and green onions and cook together until beef is thoroughly cooked through.
• Stir in chili powder, salt, and liquid smoke and cook for about 5 minutes.
• Add ketchup, mustard, and tomatoes and stir until well combined.
• Stir in cooked macaroni and shredded cheese.
• Cook over low heat for about 5 minutes until cheese is melted and everything is heated through.

Steps:

• In a large skillet, brown ground beef; drain.
• Stir in water, ketchup and onion powder.
• Bring to a boil.
• Stir in macaroni.
• Reduce heat to medium-low; cover.
• Simmer for 8-10 minutes or until macaroni is tender.
• Add velveeta; cook until cheese is melted, stirring occasionally.