Ever since discovering Velveeta’s new Queso Blanco variety, I’ve been wanting to find another use for it other than the Chip Dip I made. And what better than with some Hamburger Mac & Cheese?
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Serves: 4-6
Ingredients:
- 1 box [8oz] Ancient Harvest brand Quinoa elbow pasta {or any gf pasta}
- 1 lb ground hamburger
- 2 TBS butter
- 1/4-1/2* block Velveeta Queso Blanco cheese
- 1/4-1/2* cup milk {we use whole, but whatever is fine}
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
*I used 1/2 cup milk with 1/2 of the Velveeta stick & it was very
rich and creamy {which I personally like.} However, if you don’t like a
super rich cheese I would start with 1/4 or 1/3 cup milk + 1/4 or 1/3 stick Velveeta and do a taste test to see what you like best.
Directions:
Brown hamburger in skillet. At the same time, boil water for pasta in large pot. After pasta is cooked, rinse in strainer and return to pot. Add butter, milk, cheese & spices and cook over medium heat. Stir occasionally as the cheese melts {if it gets too thick add a SMALL amount of milk at a time… a little bit goes a long way!}
After the cheese is about half way melted, stir in the hamburger: when the cheese is completely melted it’s done! {To reheat I find it helpful to stir in a small amount of milk so it’s not so thick.}
This was pretty simple to make and really tasty. Definitely a keeper for us!
