This beefed-up mac and cheese has it all—ground beef, tomatoes, bacon bits and BBQ sauce. It's just like a classic diner cheeseburger—without the bun.
What You Need
Original recipe yields 6 servings
1-1/2 lb. ground beef
1 small onion, chopped
2-3/4 cups water
1/2 cup BULL'S-EYE or KRAFT Original Barbecue Sauce
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 large tomato, chopped
1/2 cup OSCAR MAYER Real Bacon Recipe Pieces
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Let's Make It
Brown meat with onions in large skillet on medium heat; drain. Stir in water and barbecue sauce. Bring to boil. Add macaroni; cook 8 to 10 min. or until tender, stirring occasionally.
Stir in VELVEETA; cook until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
Top with tomatoes and bacon.
Serve with a crisp green vegetable, such as hot steamed broccoli.
Substitute rotini for the elbow macaroni.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.