Cook's Country
Cheeseburger Mac
4 to 6
portionen1 Hour
gesamtzeitZutaten
1½ tablespoons plus 1½ cups water, divided
1 teaspoon table salt, divided
1 teaspoon pepper
½ teaspoon baking soda
1 pound 85 percent lean ground beef
1 tablespoon vegetable oil
8 ounces (2 cups) elbow macaroni
1 cup whole milk
8 ounces American cheese, chopped (2 cups), divided
8 ounces sharp cheddar cheese, shredded (2 cups), divided
½ cup finely chopped onion, plus extra for serving
¼ cup finely chopped dill pickles, plus extra for serving
2 tablespoons ketchup
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
Anweisungen
1. Stir 1½ tablespoons water, ½ teaspoon salt, pepper, and baking soda in medium bowl until baking soda and salt are dissolved. Add beef and mix until thoroughly combined. Let sit for 15 minutes.
2. Heat oil in 12-inch broiler-safe skillet over medium-high heat until just smoking. Add beef and cook, breaking up meat with wooden spoon, until well browned, 6 to 8 minutes.
3. Add macaroni, milk, and remaining 1½ cups water and bring to simmer. Cover; reduce heat to medium-low; and cook until macaroni is al dente, about 5 minutes, stirring halfway through cooking.
4. Adjust oven rack 6 inches from broiler element and heat broiler. Stir 1½ cups American cheese, 1½ cups cheddar, onion, pickles, ketchup, mustard, Worcestershire, and remaining ½ teaspoon salt into macaroni until fully combined and cheese is melted, about 2 minutes.
5. Off heat, sprinkle remaining ½ cup American cheese and remaining ½ cup cheddar over top of macaroni. Broil until spotty brown, about 2 minutes. Let cool for 5 minutes. Sprinkle with extra onion and pickles. Serve.
Notizen
Tossing the beef with the baking soda solution in step 1 helps keep it tender.
WHY THIS RECIPE WORKS One bite of this cheeseburger mac and you’ll never buy the boxed stuff again. We soaked the ground beef briefly in a baking soda solution to keep it tender while we cooked it on the stovetop, making sure to sear it for deep, burger-like flavor. For the macaroni, we cooked the pasta right in the skillet with just enough milk and water to cook it to al dente. The best part of a cheeseburger is the toppings, which we didn’t skimp on here. Stirring American and cheddar cheese, ketchup, mustard, pickles, and chopped raw onion into the pasta gave it all the familiar burger flavors, while a splash of Worcestershire sauce boosted the meatiness. A short stint under the broiler browned and bubbled the cheese, making this mac look as irresistible as it tastes.
4 to 6
portionen1 Hour
gesamtzeit