When Lazy Dad and I got married, he would make this creamy, beefy version of mac and cheese that his mother always made when he was growing up. It’s a great “comfort food” kind of dinner on a night when you just don’t feel like making too big of a fuss.
Creamy Beef Bake
1 package of macaroni and cheese
milk (for making mac and cheese)
butter (for making mac and cheese)
1 pound of ground beef
1 can cream of mushroom soup
Make the macaroni and cheese according to package directions (or you can make mac and cheese in the microwave like we do).
While the mac and cheese is cooking, brown the ground beef, then season to taste. We use garlic salt and lemon pepper to season ours.
In a large mixing bowl combine prepared mac and cheese, ground beef and cream of mushroom soup. Place in an oven safe baking dish and bake at 350˚F for about 15-20 minutes, or until heated through and bubbly.
I always sort-of double the recipe because this doesn’t seem to ever have any leftovers! (The above picture is doubled.) I say sort-of, because I don’t really double all the ingredients, but rather add a bit more of them to accommodate an extra package of mac and cheese.
If you’d like to double this recipe the way I do (using two packages of mac and cheese) I recommend using one and half pounds of ground meat and one and half cans of cream of mushroom soup for the other ingredients. But you can full-on double it as well! It’s all about what you like!
Love and Comfort Food,
The Lazy Mom