Cheesy Macaroni Hamburger (Printer-Friendly)
Macaroni and browned beef mixed with creamy cheese sauce, topped with melted cheese and crunchy cracker crumbs.
# What You’ll Need:
→ Proteins
01 -
1 pound ground beef
→ Vegetables
02 -
1 medium onion, chopped
→ Pasta
03 -
2 cups elbow macaroni
→ Cheese and Dairy
04 -
8 ounces Velveeta cheese, melted
05 -
1 can (10.5 ounces) cheddar cheese soup
06 -
8 ounces sour cream
07 -
½ cup grated Parmesan cheese
08 -
¼ cup whole milk
09 -
8 slices American cheese
→ Seasonings
10 -
½ teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
Salt and black pepper, to taste
→ Toppings
13 -
1 cup crushed Ritz cracker crumbs
# Steps to Follow:
01 -
In a skillet over medium-high heat, cook ground beef and chopped onions until beef is browned and cooked through and onions are tender and translucent. Season with salt and pepper.
02 -
Boil macaroni in salted water until just al dente, then drain thoroughly to avoid mushiness.
03 -
Return warm drained macaroni to pot and stir in melted Velveeta cheese until noodles are coated evenly and creamy.
04 -
In a bowl or skillet with beef mixture, combine sour cream, cheddar cheese soup, onion powder, garlic powder, grated Parmesan, and milk. Stir until smooth and well mixed.
05 -
Fold cheesy macaroni into the sauce and beef mixture gently until fully combined.
06 -
Grease a 9x13 inch baking dish. Spread the combined mixture evenly in the dish to create a flat surface.
07 -
Layer American cheese slices evenly over the casserole mixture, then sprinkle crushed Ritz cracker crumbs on top to form a crunchy crust.
08 -
Bake uncovered in a preheated 350°F oven for 20 to 25 minutes until cheese melts and cracker topping is golden brown. Let stand for a few minutes before serving.
# Helpful Hints:
01 -
Toast the cracker crumbs lightly in a dry skillet to enhance crunch and flavor before using.
02 -
Do not overcook macaroni as it softens further in the oven; al dente is ideal.
03 -
Let the casserole rest post-baking to help it set for easier slicing.