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Beefed Up Mac and Cheese

by Laura

This Beefed Up Mac and Cheese recipe will stretch out a good old package of macaroni and cheese.  I must say that I am partial to the brand in the blue box.  My favorite it the thick and cream kind.  I did use the three cheese however when I made this.  You really could use any flavor you want.

Beefed Up Mac and Cheese | realmomkitchen.com

This beefed up mac and cheese was so simple and delicious.  My whole family loved it.  My husband said it reminded him of the recipe I have for Hubby’s Favorite Casserole but even creamier and cheesier.  Don’t let the long list of ingredients scare you off.  They are mostly seasonings.  I adapted this from a recipe in my recent issue of Simple and Delicious.

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Beefed Up Mac and Cheese | realmomkitchen.com

Beefed Up Mac and Cheese


  • Author: Laura

Ingredients

Scale
  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix (I used the 3 cheese flavor but any flavor will work)
  • 1 pound ground beef
  • 1/2 onion, chopped
  • 2 tablespoons roasted red pepper **see note
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 tablespoons water
  • 2 tablespoons ketchup
  • 2 teaspoons prepared mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • pepper to taste
  • 1 cup frozen corn, thawed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup butter, cubed
  • 1/4 cup milk

Instructions

  1. Boil macaroni according to package directions; set cheese packet aside.
  2. Meanwhile, in a large skillet brown the beef and onion until meat is no longer pink and onions are tender; drain.
  3. Add the roasted red pepper, soup, water, ketchup, mustard, salt, chili powder, oregano, cumin, and pepper to the meat. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.
  4. Drain macaroni; add to the beef mixture. Then stir in the corn, cheese, contents of reserved cheese packet, butter and milk. Cook over medium heat until heated through.

Notes

**note: fresh green or red pepper may be substituted.  If using fresh add to the recipe along with the onion in step #2.

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6 comments

Christina April 13, 2011 - 3:20 pm

what is the serving size for this?

Reply
Christina April 13, 2011 - 3:20 pm

what is the serving size for this?

Reply
Kim March 5, 2011 - 5:27 pm

Yum! We just found out we are moving to Texas in a few weeks and so I am trying to grocery shop as little as possible until then. I’ve already got all in the ingredients for this dinner! Perfect! It’s on the menu!

Reply
Kim March 5, 2011 - 5:27 pm

Yum! We just found out we are moving to Texas in a few weeks and so I am trying to grocery shop as little as possible until then. I’ve already got all in the ingredients for this dinner! Perfect! It’s on the menu!

Reply
Denise March 4, 2011 - 9:04 am

This looks so yummy. I am going to make it sometime

Reply
Denise March 4, 2011 - 9:04 am

This looks so yummy. I am going to make it sometime

Reply

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