Cheeseburger Macaroni

As I’ve expressed in the past, I love a good hotdish. My heart skips a beat when I know I’m going to have it for a meal, and I just about jump out of my shoes in excitement. Sad, huh? You’d think this reaction was for going on a trip or something! What can I say besides I don’t get to have hotdish too often!

Ryan was gone awhile back, so I made this cheeseburger macaroni recipe I had found on Pinterest. I really enjoyed it. It’s creamy, filling, and has a little kick to it. Mine turned out nothing like what Amanda’s did from her blog Kevin & Amanda. I don’t know it if was due to the fact that I didn’t have elbow macaroni or if it was due to the fact that I looked away for 3.5 seconds and my roux was going crazy. Still tasted delicious though, that’s for sure! May not look cheesy, but it tasted cheesy!


Cheeseburger Macaroni

Recipe from Kevin & Amanda

1 lb hamburger, browned

1 c. elbow macaroni

1 package taco seasoning

1 can Rotel tomatoes and green chilis

2 c. beef broth or water


After browning hamburger, add taco seasoning, Rotel, broth/water, and macaroni. Heat to boiling, then reduce heat and cover. Simmer for 12-14 minutes until macaroni is tender.

While that is cooking, make the cheese sauce:

2 Tbsp butter

2 Tbsp flour

3/4 c. milk

1 c. shredded cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

Melt the butter in a saucepan. Whisk in the flour and cook for 5 minutes until fragrant and light brown (Make sure to whisk the entire time!). Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove the pan from heat, and add the cheese, stirring until fully melted. Pour the cheese sauce over the hamburger mixture, and gently stir to combine.


Chicken Spaghetti

I’m going to get this out of the way. Ryan cannot stand chicken spaghetti. It makes him want to gag and he walks away if I even mention that I want to make it. He’s a total hotdish/casserole hater. He even dissed hotdishes during our wedding dinner! The photographer caught the moment and it’s one of my favorites from the wedding as Ryan’s all entertaining the crowd and I’m all pouty about him hating on hotdish!










There. That’s over with. On to me 🙂 I happen to really enjoy chicken spaghetti. It’s creamy, filling, and can feed a lot of people if need be. I’ve been a fan of the recipe since seeing it in The Pioneer Woman’s cookbook, and definitely don’t make it often enough. Really, I only get to make it when Ryan’s out of town, since he refuses to eat it. The things I sacrifice for my marriage! 😉

Please give this recipe a try- it’s easy and fast to make, and tastes so good on a cold day! Plus, if it’s part of a cookbook, you know it’s been a tried and true recipe for many families. Don’t let Ryan’s taste buds and his hatred for casseroles defer you from making this!

Chicken Spaghetti

Recipe from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

1 cut-up fryer chicken (I use 2 small cans, or one huge can of canned chicken…I have no time for cooking fryer chicken!)

1 pound thin spaghetti, broken into two inch pieces

2 cans Cream of Mushroom soup

2 1/2 c. grated sharp cheddar cheese

1/4 c. finely diced green pepper

1/4 c. finely diced onion

1 jar (4 oz) diced pimentos, drained

2 c. reserved chicken broth from pot, or 2 c. canned chicken broth

1 tsp. Lawry’s Seasoned Salt

1/8 tsp (to 1/4 tsp) cayenne pepper

salt and pepper, to taste


Preheat oven to 350 degrees.

Cook 1 cut up fryer chicken and pick out the meat to make two cups (Omit this step if using canned chicken).  Cook spaghetti in same chicken broth (If using canned chicken, just use water) until al dente. Do not overcook. When spaghetti is cooked and drained, combine noodles with cream of mushroom soup.








Next, add the  2 cups of cheddar cheese.








Mix in green pepper, onion, pimentos, season salt, and cayenne pepper. Easy on the cayenne pepper if you’re not a fan of spicy food.








Add the chicken and 2 cups of broth, stirring together well. Taste test to check the seasonings.

Place mixture in 9 x 13 baking dish and top with remaining cheddar cheese.








Bake at 350 degrees for 35-45 minutes until bubbly.