I love a good casserole, and I love one pot dinners. When one pot dinners came up as a topic we were considering talking about on CBC Alberta at Noon, I really wanted to give a classic one pot dinner- cheeseburger macaroni- my own twist.

My recipe is different than most and I’m posting what I did, along with some suggestions to tinker with it. Keep in mind that this is a “first attempt” recipe and some fine tuning is likely required. If you try it and make some modifications, let me know! Recipes are always evolving and I’ll probably adjust this one a bit with every attempt.

A few highlights:

• I wanted a more complete meal, so I added some finely chopped cauliflower and some frozen corn.
• I used a combination of my pimento cheese (recipe here) and MacLaren’s Imperial cheese. I love pimento cheese, but to be honest the pimento flavour didn’t come through as much as I hoped. Next attempt I will try to bump up that pimento flavour. I do think the creaminess of the pimento cheese made for a delicious finished dish, but you could definitely substitute simple shredded cheddar in place of it.
• I used a combination of homemade stock and milk for the liquid, and a couple tablespoons of Skyr at the end to enhance the creaminess without resorting to heavy cream.
• My wife has a sensitivity to onions and garlic, so I left them out even though most recipes rely on them. I added 1 tbsp of miso to help build the base flavour back up as a compromise.
• Cheddar is the usual cheese of choice (even my pimento cheese is loaded with it), but feel free to switch it up. Some tasty gouda, gruyere, or monterey jack would be delicious in here too.

Print Recipe

Pimento Cheeseburger Macaroni

Servings

servings

Ingredients

• 1 lb ground beef
• 1 tbsp miso paste
• 3 tbsp tomato paste
• 1 cup riced or finely chopped cauliflower
• 1 cup frozen corn
• 1.5 tsp salt
• 1 tsp pepper
• 1.5 cups beef of chicken stock
• 1.5 cup milk
• 3 tbsp skyr or greek yogurt
• 1.5 cups dry macaroni
• 1/4 cup MacLarens Imperial Cheese
• 1 cup pimento cheese
• 2 tbsp all purpose flour

Servings servings Ingredients 1 lb ground beef 1 tbsp miso paste 3 tbsp tomato paste 1 cup riced or finely chopped cauliflower 1 cup frozen corn 1.5 tsp salt 1 tsp pepper 1.5 cups beef of chicken stock 1.5 cup milk 3 tbsp skyr or greek yogurt 1.5 cups dry macaroni 1/4 cup MacLarens Imperial Cheese 1 cup pimento cheese 2 tbsp all purpose flour

Instructions

1. Saute ground beef in a high-sided saute pan until browned.
2. Add cauliflower, tomato paste, miso, salt, and pepper. Cook 1 minutes while stirring often.
3. Add 2 tbsp flour and cook while stirring 1 minute.
4. Add corn, macaroni, stock, and milk. Stir together and bring to a boil.
5. When mixture comes to a boil, reduce heat to med-low and cover. Cook 15 minutes, stirring occasionally.
6. Test that pasta is cooked to your liking, and add more milk if necessary to continue cooking.
7. When desired texture achieved, add skyr, MacLaren's cheese, and pimento cheese. Stir to incorporate well.

Recipe Notes

Pimento cheeseburger macaroni

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