Bacon Cheeseburger Macaroni is a great 30 minute meal when you are short on time or energy.
I have been canning my brains out. Tomatoes. Oh the tomatoes. At this point, I don’t want to see tomatoes for a long time. But I am sure I will be happy to have the canned tomatoes this winter. Pepper. The Hardworking Husband is excited about the canned jalapeños. And as I write this we are smoking peppers to make chipotle powder out of them. I also have canned pumpkin. I still need to can butternut squash and more pumpkin.
With all this canning, I haven’t had the energy after work, watching Little Thing, blogging to make dinner. I have a couple times grabbed a pizza on the way home. I have made a note to myself that when I plan my menu next year during canning season that it needs to be simple meals. Jamie suggested that the month before double what I make each night and freeze it. Then just pop it in the crockpot or oven. Then I won’t even have to make anything. I think that sounds like a fantastic idea.
Needless to say, I strayed from the menu last month. One night throwing a boxed hamburger meal on the stove sounded good. But since I try to steer clear of boxed dinner, I found a recipe that would be nearly as simple without all the junk. This Bacon Cheeseburger Macaroni was better than those boxed dinners anyway and you get to choose what kind of pasta you want. You don’t have to stick with macaroni.
- 6 slices bacon
- 1 lb ground beef
- 2 Tbsp flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sugar
- Salt & pepper to taste
- 1 cup water
- 2 cups milk
- 1 1/2 cups dry pasta
- 1 1/2 cups sharp cheddar cheese shredded
Cut up bacon (I used kitchen sheers). Cook bacon until desired crispiness.
In a separate large skillet (with lid), brown ground beef.
Sprinkle flour, paprika, garlic powder, onion powder, sugar, and S&P on the ground beef. Stir to coat meat.
Add water and milk to pan. Mix to combine.
Add pasta. Bring to a boil, reduce heat to medium and cover.
Cook until pasta is done (about 10 minutes).
Add cheese & bacon and stir until cheese is melted.
Sharp cheddar cheese will give the dish more flavor. I don't recommend using a milder cheese.
I read that there is a pumpkin shortage. Not at my house. I am going to have enough pumpkin for you, me and the neighbor. I think I ended up with 25 pumpkins. I have given a bunch away, but with getting 2.5 cups of pureed pumpkin out of each pumpkin there is still plenty. Also if you hear someone say there is a butternut squash shortage, send them to my house!
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