Ok, let me preface this recipe with saying… it is not AT ALL healthy. It’s not ‘clean’, free of preservatives, ‘gluten free’, sodium free, or fat-free. I am one who believes that a balanced diet is what is necessary including all food groups and if you follow this most of the time, it’s ok to make something that just tastes good every once in a while. The fact that my husband, myself and all three of my kids are at normal/under weight leads me to believe I’m correct so I go with it. This recipe is a very quick, easy, and delicious ‘week night’ meal. My mom made it growing up and it was passed down to us and my kids (including my ‘goes days without eating’ toddler) loves this meal and I always serve it with fruit or veggies. So, on with the show!
First, you’ll need to cook your pasta. The recipe calls for shell macaroni but I had elbow, so that’s what I used. You’re also going to need a pound of hamburger, a can of cream of celery soup (I used cream of chicken, because that’s what I had), a ‘can’ of milk, and 1 lb of velveeta, cut into cubes. Once the pasta is cooked and drained )I let it hang out in the strainer while I use the pot for everything else, saves dishes) you need to brown your hamburger. I usually dice a whole onion and a couple of cloves of garlic to season the meat but was out so I used garlic salt and dried onions.
Once it’s brown, add in the soup, milk, and velveeta. I always babysit this so it doesn’t burn but that may just be my cheap pots/pans. I still wouldn’t go too far.
While that’s getting to cheesy, soupy, yummyness I take the pasta and pour it into a greased 13 x 9 pan. Now, it may be tempting to toss the pasta in with the cheesy goodness, DON’T DO IT! Trust me on this, I messed this recipe up doing that, makes it very dry and we don’t want that! 🙂
Once the sauce mixture is melted pour it over the pasta making sure it is all covered. I sometimes take a spoon and spread it around a bit, NOT MIXING, just being sure it is well distributed.
Then cover it with foil and put it in a 350 degree oven for 35 min. I usually do 25 min, remove the foil and do 10 more. My mom’s recipe tells you to cover the top with french fried onions, which is very tasty, but I have a 7-year-old with food texture ‘issues’ and if she get’s anything ‘crunchy’ where there is to be only creamy, she stops eating so I leave these out.
All done! It is very yummy and super fast/easy to make. It’s been a staple in my family for years. I hope you enjoy it as much as we do!
1 lb Hamburger
1 lb shell macaroni, cooked
1 onion, optional
2 cloves garlic, optional
1 can cream of celery soup
1 ‘can’ milk
1 lb velveeta, cubed
french fried onions, optional
1. Cook pasta and drain.
2. Brown hamburger. Add soup, milk, velveeta and cook, stirring, until melted.
3. Spread pasta into greased 13 x 9 pan.
4. Pour soup mixture over macaroni. Add french fried onions if desired.
5. Cover with foil and bake 35 min at 350 degrees.