Thursday, June 12, 2014

Mushroom & Swiss Cheeseburger Macaroni

Yum
 One of the great things about the blogging world is all the fantastic people that you meet. Some you really connect with and love their style of living, cooking, gardening, and start following their blogs.  Bobbi's Kozy Kitchen is one of those blogs. Bobbi is an amazing cook, and she will inspire you to eat better and cook with real ingredients!

When Bobbi shared her Mushroom & Swiss Cheeseburger Macaroni, I was so excited.  I always loved hamburger helper type meals. The boxed helpers of whatever kind, where I would add the fresh meat, veg or dairy, and end up with a good meal. Then, I started learning about really "cooking", and what was in those boxes. It didn't take long for me to quit buying them completely. In my own weird way I have always missed them. But, Bobbi had a recipe for that kind of meal I was missing, yet it had "Real" ingredients!  AND, it had Swiss Cheese! I  LOVE Swiss Cheese!

This is a fantastic recipe, and a now a "go to" recipe for us. The only change I made from Bobbi's recipe was that I added pea's, because I love them so much. Don't like pea's? Skip 'em!  
Just pass up the boxed stuff and try this recipe! You won't be sorry!!



Mushroom & Swiss Cheeseburger Macaroni (Adapted from: Bobbi's Kozy Kitchen)
2 Tbsp olive oil
1/2 onion, sliced
8 ounces button mushrooms, sliced
2 cloves garlic, minced
1 lb. ground beef
8 ounces elbow macaroni
3 cups beef broth
3 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
1/2 tsp. Salt
1/8 tsp. Pepper
1 cup peas, frozen.
3 Tbsp butter
3 Tbsp flour
1 cup milk
2 cups Swiss cheese, shredded

Over medium heat, heat olive oil in large skillet.  Add onion, and saute until turn golden.  Add sliced mushrooms and cook for five minutes. Once mushrooms have sauteed, add the garlic, and cook for one minute.  Push mushrooms mixture to side of skillet, and add ground beef.  Break beef into pieces as it cooks with spoon.  Stir the mushrooms in with beef.  When beef is cooked through, add  macaroni, beef broth, Worcestershire sauce, mustard, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for about 10 minutes, stirring occasionally.  Just before macaroni has reached al dente, add pea's. Stir to combine.

While macaroni is cooking, heat milk in microwave for one minute, just until warmed. Set aside. 

In medium saucepan, melt butter over medium heat.  Add flour, stirring continuously. Continue cooking for 3-4 minutes, continuing to stir. Add warmed milk, continuing stirring until mixture is thickened. Remove from heat, and add half cup of cheese. Stir until cheese is melted. Repeat, adding cheese half cup at a time until all cheese is melted into sauce.  Add cheese sauce to macaroni mixture.  Add more salt or pepper, to taste.

Enjoy :)

Sharing this at:
Weekend Potluck 
 Treasure Box Tuesday

7 comments:

  1. This does sound really good!

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  2. This looks so good,love the addition of the mushrooms!

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  3. Thank you for sharing. This looks really good.

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  4. DYNAMITE comfort food! i'm hoping i'll come to terms with the existence of mushrooms soon. :)

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  5. Yup. That's a keeper! Thank you :-).

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  6. Hi I'm Angie over at www.alilcountrysugar.blogspot.com. Bobbi is one of my favorites too. This recipe looks fabulous! And I have everything to make it except for the swiss cheese (one of my faves). I always pass it by because I am the only one in the house that likes it. I guess I'm going to have to start spoiling myself. I'm looking forward to trying this.

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