Best Beefy Cheesy Mac Recipes

BEEFY EXTRA-CHEESY MAC & CHEESE

Beefy Extra-Cheesy Mac & Cheese image

Try our Beefy Extra-Cheesy Mac and Cheese made with lean ground beef, shredded cheese and a cornucopia of veggies. These Beefy Extra-Cheesy Mac and Cheese are a delicious reason to skip the gym and beef up in the kitchen instead!

Provided by My Food and Family

Categories Home

Time 25m

Yield 16 servings, about 1 cup each

Number Of Ingredients 11

Ingredients

2 pkg. (14 oz. each) KRAFT Deluxe Macaroni & Cheese Dinner
1-1/2 lb. lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 can (8 oz.) mushrooms, drained
2 cloves garlic, minced
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1 avocado, sliced

Steps:

Prepare Dinners as directed on package.
Meanwhile, brown meat in large skillet; drain. Add onions, bell peppers, mushrooms, garlic and seasonings; cook 3 min. or until vegetables are tender, stirring occasionally.
Spoon Dinners into large bowl. Add shredded cheeses and meat mixture; mix lightly. Top with avocados.

Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 570 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 2 g, Protein 16 g

BEEFY CHEESY MAC

Beefy Cheesy Mac image

Everyone in the family seems to like this casserole. I like that I can make it 2 to 3 days ahead of time and leave it in the frig until cooking in the oven. I have diced up pepperoni and put it in here with mushrooms for a change and the kids call it pizzaroni. lol

Provided by Sheila D

Categories Casseroles

Time 30m

Number Of Ingredients 8

Ingredients

1 lb elbow macaroni
1/2 to 1 lb lean hamburger
1 medium spanish onion, chopped medium (optional)
2 to 3 clove crushed garlic
1 can(s) 1 (28 ounce) can stewed tomatoes with juice
1 can(s) 1 (10 3/4 ounce) can campbell's cheddar cheese soup
2 to 4 c grated cheddar cheese, or slices to cover top of casserole
salt and pepper to taste

Steps:

1. This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc.
2. Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
3. Fry hamburger with onion and garlic until no longer pink, drain any fat through colander, add drained mixture to casserole.
4. Add cheese soup, no water, and tomatoes with juice to casserole.
5. Add salt and pepper to taste. Mix thoroughly to evenly distribute ingredients through out casserole.
6. Spread grated or sliced cheddar evenly over top of casserole.
7. Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned.
8. If making ahead of time, add 5 to 10 minutes to cooking time to heat refrigerated casserole completely through. Watch that cheese does not over brown. I leave foil on for the first 20 minutes of cooking time if I have made this a day or two before cooking. Then I remove foil for the last 20 minutes.