This recipe started with me wanting to make the basic Velveeta mac n cheese just a little extra. I use a few key ingredients to add acidity and deep flavors to cut through the creamy cheese. Delicious!
1 Large onion, diced
4 cloves garlic, minced
4 Tbsp butter + 1 Tbsp for sautéing
2 Tbsp apple cider vinegar
2 Tbsp dill relish
1 Tbsp Worcestershire sauce
1/4 C ketchup
16 oz Velveeta Cheese, cubed (~1-2")
1 Tbsp tomato paste
1 lb elbow macaroni, cooked and strained
1 lb hamburger (I like 80/20 burger for most purposes)
1 Tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp mustard powder
1 Tbsp salt
Sauté onions in small amount of butter until softened. Brown meat in this same pan with onions still in there. Throw in your tomato paste, garlic, and seasonings and cook for about 5 minutes. Now apple cider vinegar and Worcestershire sauce. In goes your Velveeta and melt until creamy. Stir in your pasta then ketchup and relish after. This one is pretty easy. Enjoy!
If you like:
Add mushrooms and a few slices of swiss cheese would work great with this recipe
Toppings: try some fresh chopped dill or fried onions would both go great on top of this for serving
Change around some spices and add a few more ingredients to get taco mac' n' cheese (maybe I will do that one later!)
Would you like a separate Taco mac' n' cheese recipe?
Yes
No, I would rather make my own by altering this recipe
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