Macaroni and Cheeseburger Casserole Recipe

Macaroni and Cheeseburger Casserole (Prep. time 30 minutes. Serves 6)

• 1 lb. ground beef (for vegetarian, substitute TVP crumbles)
• 1 box elbow macaroni
• ½ yellow onion, diced
• 2 C. shredded cheddar cheese
• 4 slices American Cheese (cut into strips)
• 2 Tb. flour
• 2 Tb. butter
• 3 C. milk
• 1 Tb prepared mustard (yellow or brown, your preference)
• ½ tsp. ground nutmeg
• salt/ pepper
• Bread and Butter pickle slices

• (bread crumbs, Worchester sauce optional add-ins)

1. Preheat oven to 375.
2. Boil pasta until just short of al dente. While pasta is boiling, brown the beef, drain and set aside.
3. In a medium sauté pan, melt butter. Add onions and cook until onions are tender and transparent.
4. Stir in the flour to make a roux.
5. Slowly add the milk, stirring constantly (it combines better if the milk is warm or at least room-temperature).
6. When the béchamel is thickened enough to coat the back of a spoon, slowly add the cheeses while briskly stirring until cheese is melted.
7. Stir in nutmeg, salt, pepper and mustard. (You can leave out the mustard if you don’t like it on your burger.  You could also stir in a splash of Worchester sauce if you like that on a burger.)
8. Fold in the cooked pasta and the ground beef.  Taste and adjust seasonings.
9. Pour mixture into a casserole dish sprayed with cooking spray. Top with a sprinkling of breadcrumbs, if you like, and top with pickle slices.
10. Bake about 15 minutes until bubbling.

For Serving - you could even squirt a little ketchup on top, if you like, just like on your cheese burger. Pair with a side salad. You don’t need bread for this cheeseburger since the pasta is your starch.

Thanks to Down to Earth Whole Foods on Grant Avenue in Endicott for fueling Foodie Fridays.