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*
*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.