I love looking for new things to cook, especially recipes that are easy. I don’t think this recipe could get any easier. I don’t know why but I always imagine macaroni and cheese being a difficult dish to cook – I mean the baking, the different cheeses, etc..But this recipe is simple. I changed up the recipe a bit (crossed out the things I changed), you can find the original recipe here…which I got from the ever droolworthy foodgawker.com.



1 lb lean hamburger meat ground beef
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes) 2 medium tomatoes, diced.
2 cups beef broth (or water)
1 2 cups elbow macaroni
1 half of a purple onion, diced (I added this because I had extra onion)
Pepper, Lawry Salt

Brown and drain the meat. Season with pepper and salt, beef broth, tomatoes, onions and macaroni. Heat to boiling. Reduce heat and cover. Simmer for 12-14 minutes until macaroni is tender.

Cheese Sauce:

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese – I used one small stick of cheddar cheese (it was probably more than one cup)
1/2 tsp salt
1/2 tsp pepper

(As you can see, I kinda over did it with the pepper, but it was really good!)

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.