Cheeseburger Mac

Cheeseburger Mac!

Clearly, this is not meant to be a healthy meal.  I was feeling like I needed something cheesy and greasy, and this came to mind with the ingredients I had on hand.

Macaroni and Cheese:
1 16 ounce box elbow macaroni (other small pasta shells may be used)
salt
3 tablespoons butter, cut into small cubes
1 1/2 cups milk
2 cups shredded Monterey Jack and Cheddar cheese blend
dash Creole seasoning (I used Tony Chachere;s), to taste

Bring a large pot of salted water to boil over high heat.  Add elbows; stir and cook until cooked but still firm, according to package directions.  Drain macaroni well.  Add butter; stir to melt over medium low heat.  Add milk and cheese.  Cook while stirring until cheese is melted and macaroni is coated in cheese mixture.  Add Creole seasoning to taste.

Beef Mixture:
1 pound ground beef
1 yellow onion, peeled, chopped
1 jalapeno, minced, without seeds for milder flavor
2 poblano chiles, stems and seeds removed, chopped
2 large tomatoes, chopped
splash soy sauce, probably about 1 tablespoon
splash rice wine, probably about 1 tablespoon
salt, black pepper

Heat a large frying pan or wok over high heat.  Add beef; cook and stirring until meat is browned.  Drain fat.  Add meat back to pan with chopped onions, jalapeno and poblano chiles.  Cook and stir until vegetables are softened.  Add tomatoes.  Add soy sauce, rice wine and salt and pepper to taste.  Cook until tomatoes are a little softened.  You can serve the beef mixture over or beside the macaroni and cheese; or combine if you wish.


Makes 6 to 8 servings