Dinner

Cheesy Mac and Burger Crumble is for Dinner.

Cheesy Mac and Burger Crumble takes 15 minutes to prepare.

Cheesy Mac and Burger Crumble takes 75 minutes to cook.

Cheesy Mac and Burger Crumble makes 10 servings.

The ingredients for Cheesy Mac and Burger Crumble are:

4.0 oz Cream Cheese
2.0 cup, chopped Onions, raw
15.0 oz Beef, Ground Round, crumbles, cooked, pan-browned, 85% lean meat / 15% fat,
0.5 cup Dairy, Milk - Whole - 1 cup
4.0 oz H.E.B. Mild Cheddar & Monterey Jack Cheese 1oz (by Pandoraless)
12.0 oz Skinner Large Elbow Macaroni (by Pandoraless)
0.5 oz Powdered Cheese Sauce, packet only (by Pandoraless)
4.0 tbsp Imperial Stick Margarine

Here is how you make Cheesy Mac and Burger Crumble:

I cook the ground beef separate from the Mac and cheese to start: Burger Crumble - in a 5qt jumbo skillet w/lid and can go in oven, brown to caramelized with your choice of spices (I use onion powder, garlic powder, parsley, dried green onion, salt, and pepper) and 3/4's of the fresh chopped onions (depending on your taste, you can also add green peppers here or in the Chessy Mac layer*)...I use a couple cap fulls of Kitchen Bouquet to 1- 16oz bottle water for an Au Jux to brown/carmelize the meat with, making sure to cook most of it out...you don't won't to have a soupy meat base! Cheesy Mac - Boil Large Elbow Macaroni, 12-14oz bag, in about 32oz bottle water (salt water when it comes to a boil)...when tender drain, cool with cold water rinse, drain again thoroughly, return pasta to sauce pot...add margarine, cream cheese, and Colby Jack cubed cheese, turn on low heat so margarine and cheese melt w/o burning, stir very gently periodically to also help keep from burning...in measuring cup pour powdered cheese sauce mix, you can use 1/3 to 1 whole packet of the powdered mix to a 1/4 cup of whole milk (I use only a third of the packet because there is enough 'real' cheese already melting in pasta, plus to me if you use too much powder mix it can make your dish taste grainy or artificial) slowly add milk to powder stirring vigorously, to blend together smoothly, no lumps...pour pow. cheese sauce mix all over macaroni with melting cheeses in it...then add the other 1/4cup of milk, 1/4cup chopped onions, salt, pepper, and parsley...slowly and gently stir in a folding motion to help melt and blend all ingredients together. Bring Together - Since I brown my beef in a 5qt Jumbo skillet, that can be used in the oven, I leave the Burger Crumble with it's very small amount of Au Jux in this pan while I finish up macaroni...Make sure beef is completely covers bottom of pan in even layer, then take Cheesy Mac with large cooking spoon and laddle it out evenly on top of beef, covering meat completely...add a handfull of Colby Jack shredded to the top, cover dish and place in oven at 350?F for 15 minutes, take out remove lid, put oven on top broil and put dish back in uncovered...let top brown ever so slightly (place dish on bottom rack for broiling/browning the top)...make sure to check every minute or so as broilers usually work very quickly...remove, serve, and Mangia! *You can slim this down by using skim milk, reduced fat cheeses, fat free cheeses, etc...I use ground round, but with the maragarine and cheese there is enough fat that you could use ground sirloin to help slim it...you can change margarine to butter to really flavor it up...or to slim it down, a good quality low cal. low fat margarine, like Shedd Spread's Country Crock Light...you can cut back on the cheese some and add more veggies, like yellow, purple or white onions, green, yellow, or red bell peppers, mushrooms, broccoli florets, small diced carrots, English Peas, etc. Serving Size: 2oz, 9 to 10 servings...the more ingredients you add the more it makes! Just the basics usually gets 8 to 10 servings.Number of Servings: 10.0Recipe submitted by SparkPeople user PANDORALESS.

The nutritional information for Cheesy Mac and Burger Crumble is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 500.7

• Total Fat: 19.0 g
• Cholesterol: 62.0 mg
• Sodium: 233.4 mg
• Total Carbs: 55.5 g
• Dietary Fiber: 3.0 g
• Protein: 24.9 g