Made Like A Diner: Cheeseburger Macaroni


Everybody knows there is nothing wrong with a little diner food now and again. After all, diners have the most versatile cuisine. No other restaurant has the ability to fashion food that can pacify a giant and satisfy a child. Stealing a trick or two from a diner is the best way to feed a family of hungry mouths. From father to daughter, Cheeseburger Macaroni is the secret ingredient to a deep night of restful sleep. True, a ritual of the delicious dish may line the arteries, but a once in a while treat is fine, and if a person plans to cook it, he or she should do it right without sparing the calorie count.

To make a Cheeseburger Macaroni like the diners do, a cook will need: A stick of butter, a sixteen ounce box of elbow macaroni, a pound of lean, grade A, ground beef (ninety percent or higher has the best flavor), a two ounce serving of feta cheese, four ounces of heavy whipping cream, and twelve ounces of shredded cheddar cheese. A cook will want to prepare the cheese sauce first, followed by browning the beef and lastly cooking the pasta. Preparing the cheese sauce is the trickiest aspect and the person cooking must avoid letting the mixture boil at any time.

The one cooking should begin with a medium sauce pan and three-quarters of the stick of butter over medium heat on the stove top. While the butter is melting the person cooking can warm the whipping cream. Once the butter is melted, a cook may add the warmed whipping cream. The cook should note that unless the cream is warm enough, it will instantly curdle over the heat of the stove top and a smooth texture will be impossible.

After the butter and cream are combine the cook may begin to slowly add the feta and cheddar cheese. Being careful not the burn or boil the cream, the cook must stir until all four ingredients are smoothly combined. Once the unity is achieved, set the sauce aside, brown the beef, adding salt and pepper to taste and cook the pasta. Combine the sauce, noodles and beef and stir thoroughly and warm again over a low heat coil. This amount should feed four mouths comfortably.

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