A Cheesy Boursin Hamburger Macaroni Recipe for Grownups (9 Ingredients, 25 Minutes) by Donna John

Hamburger Helper was on my childhood dinner table often. We loved that boxed dinner and looked forward to see which variety Mom picked this time at the store. As we grow, our tastes usually grow with us, but we still hold on to those food-related childhood memories. This cheesy Boursin hamburger macaroni recipe is that dinner we loved, but uses ingredients that grownups crave, like Boursin cheese, which is still a food trend across social media.

Boursin, the herb cheese spread that's a blend of garlic, parsley and chives folded into Gournay cheese, was created by a young French cheesemaker named François Boursin in 1963. His world-famous recipe was inspired by fromage frais, a traditional French cheese dish that blends garlic, fresh cream, soft cheese and herbs. The divinely delicious cheese is wonderful on its own or used as a flavorful ingredient in many recipes – like this simple ground beef macaroni skillet dinner.

This skillet ground beef and pasta casserole recipe has minimal prep and cooks up in about 20 minutes on the stovetop. Here is your short shopping list for this delicious high-protein dinner: ground beef, onion, garlic powder, onion powder, elbow macaroni (regular or gluten-free), Boursin cheese in whatever flavor you like, white cheddar (or your favorite white cheese) and sour cream.

Fill up bowls of this cheesy macaroni and ground beef for a complete dinner, or add your favorite side dishes. Because I had some of Alex Guarnaschelli's 3-2-1-1 vinaigrette leftover, I had to make another salad to use it on, which was delicious with this cheesy pasta dinner. A fresh vegetable would also be a nice choice as a side.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups elbow macaroni or gluten-free elbow macaroni, uncooked
• 2 1/2 cups water 
• 5.3 ounces (1 box) Boursin cheese (I used garlic and herb flavor)
• 1 cup sharp white cheddar (or Monterey Jack, gouda, fontina), divided
• 1/4 cup sour cream

Here's how to make it: 

1. Put the ground beef into a skillet over medium-high heat. Add the onion, garlic powder and onion powder. Season with salt and black pepper, to taste. Cook, stirring to break up the meat, until meat is browned and onion soft, about 5 minutes.
   
2. Add the elbow macaroni and water. Bring to a simmer, reduce heat, cover and cook for about 10 minutes, stirring occasionally, until elbow macaroni is just tender. (For a gluten-free dinner, use gluten-free pasta.)
   
3. Add the Boursin and sour cream. (You could use cream cheese instead of sour cream.)
   
4. Stir until Boursin melts into the pasta.
   
5. Add half of the grated cheese. Stir until cheese melts.
   
6. Top with the remaining grated cheese.
   
7. Cover the pan and let the cheese melt.
   
8. Ladle into bowls and serve. (I sprinkled the top with parsley flakes for a little color.
   
9. Store any leftovers in an airtight container in the fridge. Reheat in the microwave. (I like to add a little milk when reheating to loosen it back up.)
   

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