If you like hamburger helper like we do, you’ll like this. It’s pretty much the same, but I thought it was wayyyyy better. It’s very spicy and when making it, it only takes up two pans. Pretty easy to clean up. I’ll be making this again whenever I’m craving my favorite boxed meal. No velveeta cheese was used to make this either.
I was thinking of ways to reduce the amount of sodium in this dish. There was a lot when I figured out the nutrition info, over 1000 mg! You could make your own taco seasoning, which I need to do and keep a big bag of it stashed in the pantry. Use reduced sodium chicken or beef broth with no fat added. The only other way you’d be getting sodium is from the Rotel tomatoes. I also left out the 1/2 teaspoon of salt the recipe calls for in the cheese sauce.
Nutrition Info: Calories 417 | Fat 14.32g | Carbohydrate 30.06g | Fiber 1.8g | Protein 38.86g
Points Plus: 10
Ingredients from Kevin & Amanda’s recipes
1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
Meanwhile, make the cheese sauce….
2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
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.