Cheeseburger Macaroni Comfort (Printer-Friendly)

A comforting dish of cheesy macaroni with beef, taco seasoning, and tomatoes ready in 30 minutes.

# What You’ll Need to Cook:

→ Meats

01 - 450 g lean ground beef
02 - Optional: 4 slices crispy cooked bacon, chopped

→ Seasonings and Sauces

03 - 2 tablespoons taco seasoning
04 - 1 can (10 oz) Rotel diced tomatoes and green chilies, mild or hot
05 - 2 tablespoons tomato paste
06 - 500 ml beef broth (or chicken broth/water as substitute)

→ Pasta

07 - 225 g elbow macaroni

→ Cheese Sauce

08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 480 ml whole milk or evaporated milk
11 - 120 ml heavy cream (or half-and-half)
12 - 300 g freshly shredded cheddar cheese

# Steps to Prepare:

01 - If using bacon, cook until crispy in a skillet and set aside. Brown ground beef in the same skillet, breaking it up as it cooks. Stir in taco seasoning, Rotel tomatoes, and tomato paste until well combined.
02 - Pour beef broth into the skillet with the beef mixture and bring to a simmer. Add elbow macaroni and cook for about 10 minutes until pasta is al dente, stirring occasionally.
03 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until smooth. Gradually whisk in milk and cream, cooking until sauce thickens. Remove from heat and stir in shredded cheddar cheese until melted and smooth.
04 - Pour cheese sauce over cooked pasta and beef mixture. Stir in half of the cooked bacon if using. Sprinkle remaining cheese and bacon on top, cover skillet, and let the cheese melt for a few minutes before serving.

# Extra Cooking Tips:

01 - To ensure a thick cheese sauce, it should coat the back of a spoon without running.
02 - For more cheeseburger flavor, top with diced tomatoes, onions, and pickles.
03 - Adjust spiciness by choosing mild or hot Rotel and taco seasoning, or adding hot sauce.
04 - Adding diced onions sautéed with the beef adds extra flavor.
05 - Leftovers store well in an airtight container refrigerated up to five days or frozen up to three months.

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