Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour instead of all-purpose white flour and gluten-free pasta in this dish. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"Presenting a rational argument to a person who has forsaken the use of reason is like asking a vegetarian to eat a cheeseburger." -Michel Templets
The refrigerator light goes on...
The idea that eating healthy is more expensive is a myth.
This Bacon Cheeseburger Mac is similar to a (disgusting) Hamburger Helper (yes, disgusting) that you should never purchase. When we originally created this recipe in 2021, that Hamburger Helper was $1.99 and the pound of beef that it calls for was $5.99. For that you get the true equivalent of 2 servings at $3.99 per serving.
For this version of the recipe the pasta cost 57 cents, the beef was $1.50, the mushrooms $3.00, an onion at 58 cents, the cheese at 89 cents, the bacon 25 cents, and the remaining ingredients are about 25 cents. That comes to $3.52 per serving or about 13% less to eat fresh, real food.
The comparison of calories, fat, sodium and fiber is stunning:
Cheeseburger Mac (no bacon): 775 calories, 33 grams of fat, 1,560 milligrams of sodium, and less than 1 gram of fiber.
Real Food: 511 calories, 16 grams of fat, 467 milligrams of sodium, and 9 grams of fiber.
I don't believe the word "stunning" is over the top, given that the Hamburger Helper has over three times the sodium (without the bacon) and essentially no fiber or vegetables.
The time to cook the fresh version is about 5 minutes more than the fake version because the whole wheat pasta takes longer to cook.
Bacon Cheeseburger Mac
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied and makes very good leftovers. Reheat gently.
Ingredients
4 quarts water
4 ounces whole wheat or gluten free pasta shells
1 strip bacon (finely diced)
1 large onion (sliced)
4 ounces extra lean ground beef
12 ounces mushrooms (sliced)
1 Tbsp. all-purpose flour or garbanzo flour
1/2 cup no salt added vegetable or beef stock
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/2 tsp. fresh ground black pepper
2 ounces reduced fat cheddar cheese
Place the 4 quarts of water in a pan over high heat.
When the water boils, add the pasta.
Place a large skillet over medium high heat.
Add the bacon and cook for 3 to 4 minutes. Stir frequently.
Add the sliced onions and continue cooking for another 7 to 10 minutes or until the onions are slightly softened. Stir frequently.
Add the ground beef and cook until browned. Stir frequently.
Add the mushrooms and cook for 5 minutes until the mushrooms are lightly browned. Stir frequently.
Sprinkle the flour over the mushroom and beef mixture and stir until well blended.
Add the stock, Worcestershire sauce, mustard, and pepper and stir well.
Reduce the heat to low.
When the pasta is done, drain the pasta.
Add the pasta to the pan.
Add the cheese and stir until the cheese is melted and the mixture is well blended, then serve immediately.
Nutrition Facts
Serving size: about 2 1/2 cups
Servings: 2
Amount Per Serving
| Calories 511 | Calories from Fat 144 |
| % Daily Value |
| Total Fat 16g | 20% |
| Saturated Fat 7g | 32% |
| Monounsaturated Fat 5g | |
| Trans Fat 0g | |
| Cholesterol 66mg | 22% |
| Sodium 467mg | 21% |
| Total Carbohydrates 59g | 22% |
| Dietary Fiber 9g | 30% |
| Sugars 8g | |
| Protein 36g |
| Vitamin A 5% | Vitamin C 11% |
| Calcium 24% | Iron 13% |
| Vitamin K 2mcg | Potassium 964mg |
| Magnesium 66mg | |