CHEESEBURGER MAC AND CHEESE CASSEROLE RECIPES

Steps:

• Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
• In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
• Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
• Stir in the beef and cook until browned; season with salt and pepper.
• Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
• Toss the meat mixture with the pasta and spread it into the prepared dish.
• Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Steps:

• Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
• When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
• Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
• Salt to taste.