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Hamburger Mac

August 28, 2010

This at home “hamburger helper” has a little kick from tomatoes with chiles and some spices. It reheats well and is sure to please…just ask my cousin, who got this by request!

You will need:

  • 1 lb hamburger
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5-oz) diced tomatoes, fire-roasted with green chiles
  • Salt and pepper
  • 1 lb pasta shapes
  • 3 T butter
  • 3 T flour
  • 1/2 t cayenne
  • 1 t paprika
  • 1 t garlic powder
  • 2 c milk
  • 1 c stock
  • 2 T Dijon mustard
  • 3 c shredded cheese (I used a jack/cheddar mix), divided
  • 1/2 bread crumbs
  • 1/4 c panko crumbs

Then you…

  1. Preheat oven to 350. Lightly oil a 9×13 baking dish with non-stick cooking spray.
  2. In a large skillet, brown the meat with the onion and garlic. Drain juices. Add the canned tomatoes and allow to simmer till most of the juice is boiled off. Season with salt and pepper as needed.
  3. Bring a large pot of salted water to a boil. Toss in the pasta and cook according to the directions minus 3 minutes. Drain.
  4. Meanwhile, in a large heavy sauce pan, melt the butter. Mix in the flour and cook for 1-2 minutes over medium heat until just starting to brown.
  5. Stir in the cayenne, paprika and garlic.
  6. Slowly whisk in the milk, blending well to keep the sauce smooth. Do the same with the stock. Add the mustard.
  7. Remove from heat and stir in 2 and 3/4 c of the cheese. Allow cheese to melt, whisking to keep smooth.
  8. In a large mixing bowl, combine the hamburger with the pasta and cheese sauce.
  9. Spread in a 9×13 baking dish.
  10. Combine the bread crumbs, panko and last 1/4 c of cheese. Sprinkle on top.
  11. Bake for 20-30 minutes, or until golden and bubbling.
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