Beefed Up Mac and Cheese

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This Beefed Up Mac and Cheese transforms a simple box of macaroni and cheese into a hearty, flavor-packed main dish. Savory ground beef, sweet corn, roasted red peppers, and a blend of seasonings create a creamy, cheesy pasta that’s both comforting and satisfying. Quick to make and family-approved, it’s an easy way to turn pantry staples into a filling dinner everyone will enjoy.

Course Main Dish

Cuisine American

Keyword ground beef, mac and cheese, pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 530kcal

Author Laura

Equipment

Ingredients

7 ¼ oz pkg macaroni and cheese dinner mix (I used the 3 cheese flavor but any flavor will work)
1 pound ground beef
½ onion chopped
2 Tbsp roasted red pepper **see note
10 ¾ oz can condensed tomato soup, undiluted
2 Tbsp water
2 Tbsp ketchup
2 tsp prepared mustard
1 tsp seasoned salt
1 tsp chili powder
½ tsp dried oregano
¼ tsp ground cumin
pepper to taste
1 cup frozen corn thawed
1 cup cheddar cheese shredded (4 oz)
¼ cup butter cubed
¼ cup milk

Instructions

Boil macaroni according to package directions; set cheese packet aside.
Meanwhile, in a large skillet brown the beef and onion until meat is no longer pink and onions are tender; drain.
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.
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.

Nutrition