Skillet Mac and Cheeseburger
This is a family favorite. I like to serve it with a side of mixed vegetables and either biscuits or dinner rolls.
This is a family favorite. I like to serve it with a side of mixed vegetables and either biscuits or dinner rolls.
- Carbohydrate 35.8713605999167 g
- Cholesterol 117.584695583333 mg
- Fat 36.20231438225 g
- Fiber 1.20957967135747 g
- Protein 29.333739391 g
- Saturated Fat 18.222334052025 g
- Serving Size 1 1 Serving (194g)
- Sodium 1188.22821421667 mg
- Sugar 34.6617809285592 g
- Trans Fat 10.7534498483833 g
- Calories 593 calories
Step-by-step
- Prepare pasta according to package directions.
- While macaroni is cooking, brown ground beef in a skillet until all pink is gone. Drain grease and return beef to skillet over medium-high heat. Sprinkle brown gravy over beef and pour in 1 cup water. Stir to combine. Bring to a boil, then turn heat down to medium and stir until thickened.
- When macaroni is done, drain water and add macaroni to the skillet. Add milk to skillet and stir to combine. Add cheese. Place lid on skillet for about 1 minute to allow cheese to melt. Remove lid and stir to combine. Add another 1/4 cup of milk if mixture seems thick and heat another minute longer. Serve with fresh veggies & biscuits.
Glossy strands of elbow macaroni coated in a remarkably smooth, emulsified cheese sauce emerge steaming from a single heavy-bottomed skillet. Thermal conductivity matters greatly here; a thick-gauge pan prevents scorching when you reduce the heat to medium after boiling the gravy and water mixture. Cast iron or heavy clad stainless steel retains the thermal mass needed to gently melt a full pound of processed cheese block without splitting the dairy fats.
Stirring continuously during the reduction phase prevents the starches from settling and burning against the hot base of the cookware. Covering the skillet with a tight-fitting lid for exactly one minute traps ambient steam, creating a mini-environment that softens the cheese uniformly before final incorporation. Should the mixture tighten excessively, splash in additional milk one tablespoon at a time until reaching a fluid, clinging consistency.
Swapping the beef for ground turkey alters the fat content significantly, requiring you to monitor the browning stage closely so the meat does not dry out before the gravy packet is added. Small shell pasta makes an effective substitute for elbow macaroni because the cupped shapes capture the thick meat sauce efficiently within their cavities. Ground turkey lacks the natural rendered fat of beef, meaning you might need to introduce a pat of butter to maintain mouthfeel.
Portion control and cooling management dictate proper storage safety once service concludes. Transfer leftovers into shallow airtight containers within two hours of preparation to bypass the danger zone, then refrigerate for up to three days. Reheat portions gently on the stovetop over low heat with a splash of milk to restore the original emulsion.
