In the continual quest to use hamburger in different ways, I happened upon a recipe on an Instagram account and thought I would give it a try.
ApplesauceandADHD is the tag, and I happened to have all the ingredients in the house! Being a low-carb person, I’m making it with protein pasta instead of regular pasta to make it a bit healthier.
The ingredients and recipe are below, and it tasted pretty good. I will definitely make it again, but with some modifications. Also, below I will put my comments and adjustments because there were some flavor profiles that I did not care for.
High Protein Cheeseburger Mac Recipe
Calculated at 6 Servings – but really more like 8-10 servings depending on your macros
53 gr carbs
17 gr fat
22 gr protein
(I ran the recipe through MyFitnessPal for these figures and estimated it at 6 servings. It did not allow me to adjust it for more servings, which is definitely more than 6. It was a lot of food!)
Ingredients:
- 1.5 pound hamburger Browned
- One box protein pasta
- 32 ounce carton, beef stock
- 2 tablespoons tomato paste
- 2 tablespoons mustard
- 3 tablespoons ketchup
- Splash of dill pickle juice
- Cheese that melts – American, Colby Jack, cheddar. Whatever you got
- Dehydrated onions, or half small onion, chopped
- Pepper
- Garlic, if desired
Directions:
After browning your hamburger and draining the grease, add in your onion, if you are using real onion. Let that soften and cook for a few minutes.
If you’re not using an onion, add in the beef stock, ketchup, mustard, pickle juice, tomato paste, and seasonings. Let that come to a boil, and then add in your pasta, the whole box. Allow that to cook in the juice until tender, and most of the liquid is absorbed.
Add in your cheese assortment in whatever quantity you like. Measure that with your heart. Allow this to cook for a few minutes to combine all of the flavors and melt the cheese. Taste and adjust the Seasonings, if necessary.
Things to note:
I added salt, thinking the pasta needed it, but it did not. So I did not list salt above. Also, when I make this again, I am greatly reducing the mustard because it almost intensified while cooking. I am not a huge mustard fan, so to me the strong taste was icky, but my husband loved it because he loves mustard.
Overall, really good and fast to make. This was done within 30 minutes in one pot, so a good go-to meal that you probably have all of the ingredients in your pantry. Plus, with the change in pasta, it’s a little bit better in terms of carbs.
Hope you try it and enjoy it. Let me know if you made any modifications so we can check them out.
Hi! I’m Chris! Just a Midlife Wife sharing about life’s journey; screaming and kicking through it while supposedly aging gracefully…
Focusing on healthy living, low carb & keto, things I am loving right now, and life in general.