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Creamy Mushroom and Hamburger Mac & Cheese

Updated on June 19, 2013
5 stars from 1 rating of Creamy Mushroom and Hamburger Mac & Cheese

America's favorite comfort food

This is not what I was going to make for dinner last night, but because I spent far too much time 'computing', I decided on doing something simple.

Macaroni and cheese is an all-time classic comfort food for a lot of people, myself included. Add hamburger, a salad or veg, and it's a complete meal. The problem I have always had is that, once baked, my mac & cheese is always a little dried out and I am unsatisfied ... because I love creamy, cheesy, comforting mac and cheese!

I have tried everything ... making extra sauce - which just makes it thicker, boiling the pasta in milk and adding cheese - which turned out pretty well, but ...

So, last night I checked to see what I had on hand and started throwing things together. I think this one is a winner. See what you think ... comments are much appreciated.

Creamy Mushroom and Hamburger Macaroni and Cheese
Creamy Mushroom and Hamburger Macaroni and Cheese | Source

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 4 - 6 Servings


  • 1 pound lean ground beef
  • 1 ½ cups mushrooms, sliced or chopped
  • 1 cup green onions, sliced
  • 2 cloves garlic, minced
  • 2 Tablespoons (+/-) olive oil, for sauteeing
  • ½ pound macaroni, small shells, or rotini pasta, cooked al dente
  • 1 can Cream of Mushroom soup
  • 4 ounces - half a brick cream cheese
  • ¼ cup American or favorite soft cheese (like Cheese Whiz)
  • ¼ cup Parmesan cheese, shredded
  • 2 teaspoons garlic powder, this is up to you - I LOVE garlic
  • 2 Tablespoons parsley, chopped
  • ¼ cup Italian blend and/or Cheddar cheese, shredded - for topping
  • salt & pepper, to taste
  1. Preheat oven to 350° and lightly grease casserole dish
  2. While pasta is cooking, saute ground beef in 2 T olive oil.
  3. When meat is still slightly pink, add mushrooms, onions and garlic and cook until meat is browned and crumbled.
  4. Lightly drain pasta and add to casserole dish. (I use an Asian strainer spoon, which is ideal for draining pasta and retaining a bit of the cooking water).
  5. In a bowl add cream cheese and American cheese - I warm this up a bit in the microwave for easier blending. Add cream of mushroom soup, Parmesan cheese, garlic powder and parsley and blend well.
  6. Stir sauce into ground beef mixture, pour onto the pasta, and blend.
  7. Top with shredded Cheddar, Italian blend, combination or other favorite cheese and bake for 20 minutes.

Useful Tip

Because there are only two of us, I don't use the entire box/bag of pasta (shells, rotini, etc). I do cook it all at once, however. I use half and cool the other half, bag it, and put it in the freezer. This is great if you need a last minute meal on a busy day!


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    • Annie Miller profile image

      Annie Miller 4 years ago from Wichita Falls, Texas

      I concur!

    • JimTxMiller profile image

      Jim Miller 4 years ago from Wichita Falls, Texas

      It's even better the second time around.