From the Oven
Cheeseburger Mac & Cheese
Prep Time: 20 MIN | Cook Time: 30 MIN | Servings: 6-8
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Prep Time
20 MIN
Cook Time
30 MIN
Servings
6-8
Ingredients
- 4 Tbsp. Butter, melted, divided
- 2 Tbsp. Flour
- 2/3 cup Chicken broth
- 1 cup Milk
- ½ tsp. Salt
- 1 Tbsp. Yellow mustard
- 3 cups Sargento® Shredded 4 State Cheddar Cheese
- 1 tsp. Cornstarch
- 1 lb. Elbow Macaroni, cooked, rinsed
- 2 ¼ lb. Hamburgers, grilled, chopped
- 10 slices Hamburger dill pickles, chopped
- ¼ cup Bacon crumbles
- 1 ea. Pretzel hamburger bun, split, toasted
- OPTIONAL TOPPINGS: Shredded lettuce, chopped tomatoes, diced red onion, thousand island dressing, ketchup
Directions
- Pre-heat a dutch oven or large saucepan over medium low heat. Stir 2 tablespoons of butter and flour together to form a paste. Cook for 2-3 minutes or until mixture smells nutty.
- Whisk in chicken broth, milk and mustard. Cook for about 10 minutes, stirring often until liquid is thickened completely.
- In a small bowl, toss together 2 cups of cheese and cornstarch.
- Reduce heat to low, then stir in cheese and cornstarch mixture ½ cup at a time, waiting until cheese is melted before adding more. Cook on low for 5 minutes. Fold in noodles.
- Pre-heat oven to 350 degrees. Fold in chopped hamburgers, chopped pickles & bacon crumbles. Spoon mixture into a greased 2 qt. casserole dish. Sprinkle remaining cup of cheese over the top.
- In a small bowl, toss together the chopped pretzel bun and the remaining melted butter. Sprinkle coarse salt if desired. Scatter pretzel crumb mixture over the top of the mac & cheese. Bake uncovered for 45 minutes or until mixture is heated through and pretzel topping is golden brown. Remove from oven and serve with assorted mac & cheese toppings on the side.
