Hamburger Macaroni and Cheese

Chef Adult-R-Dee

May your mouth remain potty and your ketchup bottle farts always be funny.

There comes a day in every young adult’s life when they have to put down the can opener (and the bong) and pick up a spatula (and a job). Don’t worry–we’ll never grow up. And neither should you. We’re just saying that Chef Dee’s adult-grade baby food won’t always attract a mate. As an added bonus, this recipe gives you options: To bake, or not to bake. The life-altering decision is in your hands.

Hamburger Macaroni and Cheese
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KitchenAnarchist
Chef Adult-R-Dee
Chef Adult-R-Dee
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Rating: 0
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Servings Prep Time Cook Time
8 - 10 10minutes 30 - 60minutes
Servings Prep Time
8 - 10 10minutes
Cook Time
30 - 60minutes
Shit You'll Need
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What To Do With It
How To Bake It
  1. Preheat your mom's oven to 350°F and put a large pot of water on the stovetop to boil. Meanwhile, in a large skillet over medium-high heat, add 3 tablespoons of olive oil and garlic and cook until the garlic is soft. Throw in the beef and brown. Drain the meat and return to the skillet.
  2. When the pot of water is at a rolling boil, add 2 tablespoons of olive oil and macaroni and cook the pasta al dente*, about 8 minutes. And for shit's sake, be sure not to overcook. Remove from the heat and drain.
  3. Reduce the heat of the skillet to medium and add onion. Cook until the onion is soft, then dump in the cream of mushroom soup, ketchup, chili powder, paprika, and salt. Let the ingredients simmer for about 5 minutes, stirring occasionally. Slowly mix in 3 cups of cheese. When the cheese is melted, reduce the heat to low.
  4. Gently fold the macaroni into the beef mixture and pour the combined mixture into a large casserole dish. Sprinkle the remaining cheese over the top of the casserole evenly and place in the oven. Bake covered with foil for 25 minutes. Remove the foil and bake for an additional 15 minutes. Garnish with fresh parsley and serve.
Lazy Stove Top Version
  1. Put a large pot of water on the stovetop to boil. Meanwhile, in a large skillet over medium-high heat, add 3 tablespoons of olive oil and garlic and cook until the garlic is soft. Throw in the beef and brown. Drain the meat and return to the skillet.
  2. When the pot of water is at a rolling boil, add 2 tablespoons of olive oil and macaroni and cook the pasta, about 8 - 10 minutes. Be sure not to overcook. Remove from the heat and drain.
  3. Reduce the heat of the skillet to medium and add onion. Cook until the onion is soft. Throw in the cream of mushroom soup, ketchup, chili powder, paprika, and salt. Let the ingredients simmer for about 5 minutes, stirring frequently. Slowly mix in 3 cups of cheese. When the cheese is melted, reduce the heat to low.
  4. Gently fold the macaroni into the beef mixture. Top with extra cheese and fresh parsley.

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