Cheeseburger Mac-n-Cheese

Normally I’m not a fan of boxed Mac-n-Cheese, not even the blue box, but Best Choice Thick ‘n Creamy Macaroni & Cheese makes a fabulous Cheeseburger Macaroni!

This recipe may be used with homemade mac and cheese or any other brand that you like; I’m just really thrilled with this brand.


1/2 pound ground chuck
1 box Best Choice Macaroni & Cheese (Thick & Creamy style is the best, imho)
1 beef bouillon cube dissolved in 1/4 cup hot water
3 T ketchup
1 t black pepper
3/4 t salt
1 t prepared mustard
1/4 t onion powder
1/4 c butter (1/2 stick)
1/2 c milk


Fry chuck til done, drain and rinse with hot water if you like.
Boil pasta according to package directions, but we like 6 minutes instead of the 8 to 10 minutes the package states. Drain.
In a small bowl stir together the ketchup, mustard and spices.
Melt butter, stir in milk and cheese powder from box. Add drained pasta, ground chuck, the bouillon water and the ketchup mixture until combined.


8 oz ground chuck
½ onion
½ green bell pepper
2 8oz cans tomato sauce
1 16oz can diced tomatoes
2 tbsp olive oil
1 package Fideo pasta

1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 beef bouillon cube, dissolved in ½ cup hot water

Chop onion and bell pepper, add to oil in hot pan (cast iron is my favorite), stir to coat.
Sauté onion and bell pepper til near done Drain, set aside.
Fry ground chuck til no pink remains. Drain, set aside.
Add fideo pasta with a little oil to hot pan, stir, wait, stir, wait, stir, wait til most pieces are golden brown. Drain, set aside.
Dissolve bouillon in hot water. Add spices and stir into pan.
Add tomato sauce, stir, add tomatoes, stir.
Add fideo pasta, onion, bell pepper, garlic and beef, stir.
Simmer until pasta is done to your liking, stirring occasionally.

Corn with a little bell pepper and onion make a great side dish or a green salad pairs nicely!


1- 1 1/2 pounds ground chuck
1 egg
1/2 cup water
1 package “onion soup mix
1/2 cup brown, minute, uncooked rice

Mix all. Shape into balls. Chill until ready to fry, about 20 minutes.
Brown on all sides, drain and set aside (with a lid to keep warm).
Place porcupines in casserole dish an if desired, cover with brown gravy.
Heat at 350* for 10 minutes or until gravy is bubbly.

Tuna Noodle

2 cans or 2 pouches Tuna, either in oil or water
1 16-ounce bag of your favorite noodle (we like No Yolks)
1 can Cream of Celery* soup
1 can Cream of Chicken* soup
1 can Cream of Onion* soup
1 can Cream of Mushroom* soup
1 can Cheddar Cheese* soup
Salt & Pepper, if desired

Boil noodles according to package directions, but don’t cook all the way, leave a little life in them. Drain. Preheat oven to 350*.
If necessary, drain tuna but reserve juice. This can be used if mixture ends up too thick or put it into the noodle water for more flavor!
In a casserole dish, mix tuna, Celery, Chicken, Onion and Mushroom soups til well blended.
Add drained noodles and mix into soups.
Top with Cheddar Cheese soup by spreading it over the entire surface of the casserole.
Bake at 350* for 20-30 minutes or until bubbly.
If you like your cheese browner, you can use your oven’s broil feature, but watch it close!

Thanks to Sue E. Koonce for this one!!

*If you prefer, you may make your own “Cream Of” soups!

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