Cheeseburger Macaroni

contributed by Laura Thompson

I will post this recipe how it was printed, and then tell you the changes I made. 🙂

1 lb ground beef (turkey I bet would be fine too)

8 oz dry elbow macaroni (I used some Orzo pasta that had been in my cabinet for way too long…it worked great), cooked according to package directions and drained

8 oz Bird’s Eye frozen classic mixed veggies, cooked per package directions and drained (I completely omitted this)

1 10.75 oz can cheddar cheese soup

1 cup milk

1 cup shredded cheddar cheese (I totally forgot about this and it didn’t make it into the dish, I will try it WITH the cheddar next time)

1/4 cup ketchup (I did 1/8 of a cup)

2 tablespoons prepared mustard (I did ONE tablespoon and the mustard was so overwhelming that I had to add a lot of Worcestershire sauce to even it out)

Salt and pepper to taste

I also added at least a half a cup of Worcestershire sauce, because our fam really likes it

In a large skillet over high heat, brown beef, drain fat

add cooked macaroni, veggies, soup, milk, cheese, ketchup, and mustard (and worcestershire if you use it). Stir and cook over medium heat until heated through, 5-10 minutes. Serve with “burger” garnishes, ie pickles, lettuce, tomato, etc. We ate it with potato chips and it was divine. 🙂

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