In the middle of the snow storm the other day, we had to make due with supper. I was really wanting to make beef stroganoff with our pound of hamburger, but sadly had no sour cream.
Luckily I managed to find a unopened block of Velveeta cheese, as well as a box of pasta shells. Pasta is pretty much a staple in this house, and I always make sure we have at least some form of it on hand (usually we always have fettucini, spaghetti, angel hair pasta, and egg noodles).
So mac and cheese with hamburger it was, even though I’d never actually made it with hamburger before. I don’t know why, because my mom always made it that way when I was a kid. However, I’m pretty sure her mac and cheese was out of a box. Mine is always homemade.
I did learn the other night there is in fact a limit for the cheese. It was a little too cheesy, which honestly I didn’t know what possible. Oops, now we know! For a regular box of pasta shells, apparently half a box of cheese is plenty.
My regular mac & cheese recipe can be found on the pasta recipe page. Basically you cook it just as you think you would, slowly adding cheese and milk to cooked (and drained) pasta. Even though there was slightly too much cheese, it was still pretty good. The kids liked it, so that was good enough for me!
Related posts:
- Homemade Mac and Cheese
- No Bun Fun – Hamburger Recipe
- Jalapeno Cheese Bread Recipe
- Hamburger Curry Recipe
- Blue Cheese, Mushrooms, and Eggplant
