Chop your onions, pepper and garlic, if not using from a jar, and set aside. Ignore the box directions on the pasta, cook the pasta for 11 minutes in a medium sauce pan with about a tbs of salt. Once cooked turn off the stove and drain immediately and return the pasta to the hot sauce pan and return it to the stove top. Add the cheese packet and the minced garlic with 2 tbs of butter, the Trader Joe's seasoning and about half of the cream. Stir. Next add about half of the pepper jack cheese, stir. Add the remaining cream, stir and add the rest of the pepper jack cheese. The mixture should be very soupy, if not add more cream or milk, slowly. Keep the pan on the still warm stove top to ensure the cream is warm and the cheese melts.
As the pasta is cooking brown the burger with the onions, bell pepper and salt and pepper to taste, drain the grease. Add the Worcestershire sauce, stir. Drain the juice from the tomatoes and add them to the burger mixture. Keep warm until the mac is prepared. It is HARD to find Kraft White Cheddar Mac and Cheese these days so you can use any brand of boxed white cheddar mac and cheese; the Kraft has the best taste IMO.
Preheat the oven to 350. In a 13x9x2 aluminum pan, because I like easy clean up, pour the burger mixture. Next pour the mac and cheese over top of the burger and stir it all together. Top the mixture with the sharp cheddar cheese and French onions. Since the mixture is hot you only need to cook the casserole until the top layer of cheese is melted and the French onion bits are browned.
This casserole freezes well, in individual portion sizes or in two 8x8 or 9x9 pans. If splitting in two pans you can freeze one pan and when reheating remove from the freezer for about 45mins before baking at 350, covered, for about 30 minutes then remove the cover and continue cooking until the cheese and French onions are browned on top and the chees bubbles. I recommend adding more milk or cream to make the casserole creamy before serving leftovers as pasta absorbs liquids.
Originally Submitted
8/15/2017
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