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Old 08-31-2015, 08:00 PM   #1
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Ms. Mofet's Homemade Cheezburger Mac Helper

Ms. Mofet's Homemade Cheezburger Mac Helper

3 lb. ground beef
1 (10 oz.) box of mushrooms or 1 (13.25 oz.) Can mushrooms - stems and pieces; drained
1 large onion - chopped
1/2 lb. (8 oz.) uncooked elbow pasta
1 (32 oz.) box Beef Broth
2 cups (8 oz.) Shredded Sharp Cheddar
1 (10.75 oz.) can Cheddar cheese soup (undiluted)
1 (10.75 oz.) can Cream of mushroom soup (undiluted)
Your favorite herb and spice seasonings*
Salt
Ground pepper

*I used my AP spice blend to season the meat:
Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, ground sea salt, ground peppercorns, ground red pepper flakes, Cayenne, Hungarian Hot Paprika

Season and brown meat in pan till no longer pink.
Add mushrooms and onion and cooked till soft.
Add the broth and bring to boil.
Add pasta; bring back to boil and simmer till pasta is cooked (about 10 minutes) and most of the liquid is absorbed.
Add shredded cheddar and cans of soup (undiluted); mix well till completely incorporated.

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Old 08-31-2015, 09:18 PM   #2
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Oh yummy! I don't usually care for elbow macaroni, but this looks delicious. I may have to make an exception!
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Old 08-31-2015, 09:26 PM   #3
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I like the method of boiling the pasta, meat and broth together before adding the soups and cheese. Makes perfect sense. Good one MsM.
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Old 08-31-2015, 09:36 PM   #4
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Thank you DL and Kay.

I don't use elbows very often either but that's what was in the pantry at the time. I usually use small pasta shells instead of elbows in mac salad and such.
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Old 09-01-2015, 02:45 AM   #5
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Quote:
Originally Posted by Dawgluver View Post
Oh yummy! I don't usually care for elbow macaroni, but this looks delicious. I may have to make an exception!
Prince Pasta used to make casserole size elbows. Now they only make large and small. I like the casserole sized ones for macaroni salad. I also used them for baked mac and cheese. I think I am going to have to switch to shells. Why did they have to go and upset my world of cooking?
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Old 09-01-2015, 02:19 PM   #6
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I will have to give this a try!
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Old 09-01-2015, 05:23 PM   #7
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Should I be embarrassed caught copying a hamburger helper recipe. Naw, I don't think so. This is the kind of dish I allow guilt -free 2nd helpings.
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Old 09-01-2015, 05:26 PM   #8
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That looks good, MsM. I could go for a couple of bowlfuls.
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Old 09-01-2015, 05:40 PM   #9
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Thank you everyone.
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Old 09-02-2015, 01:49 PM   #10
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That looks so good I'm going to make it sometime thank u for posting it

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Ms. Mofet's Homemade Cheezburger Mac Helper [B][U]Ms. Mofet's Homemade Cheezburger Mac Helper[/U][/B] [B][/B] 3 lb. ground beef 1 (10 oz.) box of mushrooms or 1 (13.25 oz.) Can mushrooms - stems and pieces; drained 1 large onion - chopped 1/2 lb. (8 oz.) uncooked elbow pasta 1 (32 oz.) box Beef Broth 2 cups (8 oz.) Shredded Sharp Cheddar 1 (10.75 oz.) can Cheddar cheese soup (undiluted) 1 (10.75 oz.) can Cream of mushroom soup (undiluted) Your favorite herb and spice seasonings* Salt Ground pepper *I used my AP spice blend to season the meat: Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, ground sea salt, ground peppercorns, ground red pepper flakes, Cayenne, Hungarian Hot Paprika Season and brown meat in pan till no longer pink. Add mushrooms and onion and cooked till soft. Add the broth and bring to boil. Add pasta; bring back to boil and simmer till pasta is cooked (about 10 minutes) and most of the liquid is absorbed. Add shredded cheddar and cans of soup (undiluted); mix well till completely incorporated. [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/homemade_cheezburger_mac_P1080349.jpg[/IMG] 3 stars 1 reviews
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