Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

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. That Hamburger Helper is $1.99, the pound of beef that it calls for is $5.99. For that you get the true equivalent of 2 servings at $3.99 per serving.

For this version the pasta costs 57 cents, the beef is 1.50, the mushrooms are $3.00, an onion at 58 cents, the cheese is 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: 515 calories, 13 grams of fat, 463 milligrams of sodium, and 10 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 by 2, 3, 4, 5, 6, 7, 8.

This recipe makes very good leftovers. Reheat gently.

4 quarts water
4 ounces whole wheat or gluten-free pasta shells
1 strip bacon (finely diced)
1 large onion (sliced)
4 ounces lean ground beef
12 ounces button mushrooms (sliced)
1 Tbsp all-purpose white 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

Bacon Cheeseburger Mac recipe from Dr. Gourmet
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 saute, stirring frequently, for 3-4 minutes.

Add the sliced onions and continue cooking, stirring frequently, for another 3-4 minutes or until the onions are slightly softened.

Add the ground beef and saute until browned.

Add the mushrooms and cook for 5 minutes, tossing frequently, until the mushrooms are lightly browned.

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 and simmer, uncovered, for about ten minutes. Stir occasionally.

When the pasta is done, drain the pasta. Turn off the heat beneath the mushroom/beef mixture and 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 515 Calories from Fat 117
  % Daily Value
Total Fat 13g 19%
    Saturated Fat 4g 20%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 51mg 17%
Sodium 463mg 18%
Total Carbohydrates 70g 21%
    Dietary Fiber 10g 35%
    Sugars 11g
Protein 36g
Vitamin A 1% Vitamin C 25%
Calcium 21% Iron 31%
Vitamin K 1 mcg Potassium 1212 mg
Magnesium 136 mg