You know it, and boy do you LOVE IT, it’s my HAMBURGER MAC AND CHEESE!! This has become one of my most popular recipes and it’s clear why. It’s packed with protein, rich, creamy and insanely delicious. Bowls, forks and pots are licked CLEAN when this is made! Worth EVERY point. (Oh, and try stopping at just one serving!)
I haven’t made this dish and a really long time and I have just been absolutely craving it. If I could pick the first dish of mine for anyone to make, it would be this one. I have tons of favorite recipes of mine, sweet and sour chicken, sweet asian taco meat or a bloomin onion (click the links for those recipes), but hamburger Mac and cheese is the ultimate recipe. It is everything you love about not being “on a diet” while also being “on a diet”, except WW is far from a diet.
I make this dish with ground chicken. I have tried it out with ground beef, and while it is amazing, I much prefer the chicken with this recipe.
It is not your typical Mac and cheese. Obviously, that is why it is called hamburger Mac and cheese. It combines all the flavors you love about a hamburger, like ketchup, with a creamy Mac and cheese sauce. Could you think of a better combo.
I also have a pretty similar recipe called pizza Mac and cheese. Similar to this one but has some more pepperoni pizza flavors in it. Find that recipe here.
Let’s take a moment to appreciate how amazing this looks!!!
Here Is What You Need:
Okay, it kinda seems like there are a lot of ingredients for this dish but I promise it is not that bad. I like to create most of my recipes with things I (and you) would typically have in your pantry. While I obviously need to pick up some fresh chicken, you get the point.
Reduced fat cream cheese and chicken broth are staples in my pantry! Definitely stock up on those.
- Minced garlic
- Ground chicken breast
- Tomato sauce
- Chicken broth
- Sugar-free ketchup
- 1/3 less fat cream cheese
- Shredded cheddar cheese
For the pasta, I use elbow shaped noodles. You can use any shape but I like the elbow, it gives a classic Mac and cheese look. When COVID first hit, elbow pasta was completely gone from all the shelves. Not sure what was up with toilet paper and elbow pasta but someone had something going on. I used rotini to make this then. I like how that shape can capture and hold the sauce really well.
Here’s a photo from March 2020 (such a long time ago!!) with the rotini shape.
Be sure your ground chicken breast is, well, ground chicken breast. Only 99% fat-free ground chicken breast is zero points (two on blue). I have made the mistake several times, don’t worry.
99.9999% of the time I will make my homemade tomato sauce. Grab that recipe here. But I had a huge stockpile of tomato sauces and have been working 12 hours days, 7 days a week, so bottled sauce it was.
I really like this LE Roselli sauce!! It is zero points and tastes great. It is hard to find a tomato sauce that my husband and I agree on, and this has been the only one.
My favorite sugar free ketchup is G Hughes, but I ran out and so did Publix. So I grabbed some sugar free Heinz. It is higher in calories, if you are counting that, but is zero-points as well, if you go that direction.
I recommend stocking up on some G Hughes from amazon. You can order that here.
To make this, you will need a medium sized pot, for the pasta, and a large pan with tall sides for the chicken and sauce. Lastly, and my favorite little utensil, is this meat masher. It breaks up ground meat perfectly and makes cooking a breeze. Grab that here!
Here is What to Do:
The first step is to measure to 6 ounces of pasta. 6 ounces of pasta is ‘technically’ 3 servings and this dish serves 4. But I find that with all the added protein and sauce, this dish works great at 4 servings. Just measure out 6 ounces of the pasta, dry.
I get my pot filled with water and place it on the stove over high heat. I leave that there to start boiling while I begin other steps.
I dice my onion and grab all my ingredients while the water boils.
Once the water starts boiling, add in the pasta and cook that according to the package instructions, once that is finished, drain it well and set aside.
Meanwhile we will begin on the chicken/sauce.
Heat you pan over medium/high heat. Add the minced garlic and diced onion and cook for about 3-4 minutes, until soft and fragrant.
The garlic and onion will look something like this when it is ready for the next step.
Add ground chicken, breaking it apart while cooking. Once slightly broken up, season with the seasonings. Cook almost through, until almost all the pink is gone. It will look like this.
Add tomato sauce, broth, ketchup and stir to combine. Allow chicken to cook completely.
Add in cream cheese and stir in until melted. Add in cheddar cheese and stir until melted. It will look a look soupy, but we want that. It will provide a great sauce base for the pasta we are about to add in.
Add in the pasta and stir to combine in the sauce
I always top my dishes with fresh parsley!
The assistant absolutely goes crazy over this dish too. She was having a full on panic attack while I was shooting pictures. She doesn’t get like this always, it has to be a really good cheesy dish. Look how funny she is!
But don’t worry, I paid her by letting her clean up a few of the shredded cheese strands that were left behind. Her favorite part is the clean up! Now, if only she could do dishes too.
This dish makes four serving at one heaping cup per serving. I measured out a heaping cup and left the other portions for my husband’s dinner and lunches.
It is a lot of food and keeps me really full. I just decided to use the biggest bowl on the planet!!
Seriously one of the best dishes ever!! How good does this look.
Okay, Okay, enough talking, let’s get to this recipe.
Hamburger Mac and Cheese
- 6 ounces elbow pasta dry
- 2 cloves garlic minced
- 16 ounces ground chicken breast or 99% fat free ground turkey breast
- 1/4 onion diced
- 5 tablespoons Allie Carte homemade tomato sauce recipe linked below
- 4 tablespoons chicken broth fat-free
- 2 tablespoons sugar free ketchup (G Hughes brand)
- 2 ounces 1/3 less fat cream cheese
- 1/2 cup reduced fat, 2% milk cheddar cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cook pasta according to the package directions, drain well and set aside
- Heat a large pan on the stove over medium/high heat. Spray with cooking spray
- Add minced garlic and cook for one minute. Add diced onion and cook until soft and translucent, about 3-4 minutes
- Add ground chicken, breaking it apart while cooking. Once slightly broken up, season with the seasonings. Cook almost through, until almost all the pink is gone
- Add tomato sauce, broth, ketchup and stir to combine. Allow chicken to cook completely
- Add in cream cheese and stir in until melted. Add in cheddar cheese and stir until melted
- Add in the pasta and stir to combine in the sauce
- Divide evenly into four bowls
WW Points per Serving
One HEAPING cup per serving
I also make this dish with lean ground beef. If you prefer beef, try it out!