This easy Veal Cheeseburger Macaroni is a quick 30 minute recipe that is made in one skillet. It’s one of my family’s favorite veal recipes.
This post is sponsored by Veal Made Easy. All opinions are 100% my own.
This easy one pot Veal Cheeseburger Macaroni is one my favorite veal recipes. My son is constantly asking me to include it on our plan. I love how quick and easy it is to make. Plus, it uses only one pan so there are fewer dirty dishes to deal with (BONUS!). This is one of our go-to recipes during our busy sports seasons.
What Is Veal Cheeseburger Macaroni?
This Veal Cheeseburger Pasta reminds me a lot of Hamburger Helper. Remember boxed meal kit where you would add ground beef to the package ingredients? The entire recipe was made in one pan and was quick and easy.
I remember my Mom making it for us as kids and I loved it. I knew it was something I wanted to recreate from scratch. The flavors in this homemade Hamburger Helper recipe are very similar to the original but, unlike the boxed meal, I can control what goes into the recipe. There aren’t any preservatives or unnecessary ingredients. This recipe is tasty, flavorful and very satisfying.
How to Make Veal Cheeseburger Pasta – Step by Step
- STEP 1: Brown ground veal in a large skillet with minced onions. (Photo 1 below)
- STEP 2: Add minced garlic. (Photo 2 below)
- STEP 3: Stir in corn starch to help thicken the sauce. (Photo 3 below)
- STEP 4: Add paprika. (Photo 4 below)
- STEP 5: Add garlic powder. (Photo 1 below)
- STEP 6: Add onion powder. (Photo 2 below)
- STEP 7: Add sugar. (Photo 3 below)
- STEP 8: Add salt. (Photo 4 below)
- STEP 9: Add beef broth. (Photo 1 below)
- STEP 10: Add pepper. (Photo 2 below)
- STEP 11: Add milk. (Photo 3 below)
- STEP 12: Add heavy cream. (Photo 4 below)
- STEP 13: Add dried pasta. (Photo 1 below)
- STEP 14: Stir, cover and simmer for 9 minutes. (Photo 2 below)
- STEP 15: Stir in cheese. (Photo 3 below)
The Benefits of Veal Recipes
Recently, I had the opportunity to visit a working veal farm in upstate New York to learn about the veal industry. I’ll be the first to admit that, while I knew what veal was, I didn’t really know much about the industry. I learned a lot on that trip. Many of the mis-information I had heard in the past was explained and I learned some interesting facts. I share a lot of the trip on my Instagram stories. If you’re not following me yet, you can follow here.
One of the biggest benefits of veal is it’s a high-quality protein source that is rich in essential vitamins and minerals like vitamin B-12, niacin, zinc and selenium. It’s also one of the most nutrient dense protein foods around. A 3-ounce serving of cooked, trimmed lean veal has 27 grams of protein and just 170 calories.
Veal recipes go way beyond Veal Parmagiana or Veal Marsala. You can usually find it in cutlet form or ground. It’s a great protein substitution for many of your favorite recipes – burgers, meat loaf, cutlets and more. You can all kinds of delicious veal recipes on VealMadeEasy.com.
Frequently Asked Questions about Veal Recipes
During my tour of the veal farm, the farmers answered a lot of our questions about veal production and veal recipes. Here are some that stuck out:
- Veal calves are processed at 10 months – the same age as most pigs that are a processed for pork, bacon and ham.
- Veal calves are provided plenty of room to move and get around. Cows, by nature, are herding animals so they prefer to be close together.
- Veal calves are mostly male dairy cows.
- There are 700 veal farm families across the US that raise veal calves.
During the trip, I also had a the opportunity to cook alongside a professional chef. There were 8-10 groups of us and we were each assigned a different recipe theme. Ours was Lebanese. We made the most amazing recipes, all featuring veal as the main ingredient of our recipes.
My self and Kelly from EatPicks.com were the sous chefs and we helped create an amazing Lebanese spread. We made Kafta with pita chips, saffron rice and pickled radishes (photo 1 below). We also made baba ghanoush (which is like hummus, but from roasted egg plant), homemade hummus and a Lebanese yogurt sauce (photo 2). Lastly, we made Lebanese seasoned veal cutlets with frizzled onions and an herb salad.
Prior to this, I didn’t have much experience with Lebanese food (neither eating or making) but WOW! The flavors were insane! Each group had a different ethnic theme and the food that was created, all featuring veal, was out of this world. It proved to us that you can use veal in just about any recipe you can think of. It’s THAT versatile!
Expert Tips for Making the Best Veal Cheeseburger Macaroni
When making this Veal Cheeseburger Macaroni there are a few expert tips that will help you.
- Use whole wheat pasta: This recipe works great with whole-grain or whole-wheat pasta. You can also use gluten free pasta, too.
- This recipe can be doubled and halved: This is a great recipe to increase for a crowd or split in a half for a smaller family. Simply increase or decrease the ingredients proportionately.
- Play with seasonings: Feel free to play around with flavors. I’m planning to add some Taco Seasoning next time.
More Recipes You Might Like
Looking for more? Check out all of the beef and veal recipes on It Is a Keeper.
Recipes You May Have Missed
- Grilled Lemon Rosemary Chicken
- Garlic Parmesan Grilled Corn on the Cob
- 30 Over the Top Burger Recipes
- Crazy Fun Swimming Pool Toys
⭐ Did you make this recipe? Please give it a star rating below! ⭐
Veal Cheeseburger Macaroni
Ingredients
- 1 pound ground veal
- 1 tablespoon olive oil
- 1 teaspoon House Seasoning Blend
- 1/2 cup minced onion
- 2 cloves garlic - minced
- 1 tablespoon cornstarch
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups no sodium beef broth
- 3/4 cup milk
- 3/4 cup heavy cream
- 8 oz dried cavatappi pasta - or your favorite shape
- 1 cup Colby-Jack cheese - shredded
Instructions
- Heat olive oil over medium high heat in a large skillet with high sides.
- Add veal, House Seasoning Blend and minced onion; brown veal and crumble.
- Once veal is browned, add cornstarch, garlic powder, onion powder, salt and sugar; stir to combine.
- Add beef broth, milk, cream and pasta; stir to combine.
- Brink to a simmer and place lid on pan.
- Simmer covered for 9 minutes or until pasta is cooked through.
- Remove from heat, add cheese and stir to combine.
- Serve immediately.
Notes
- Use whole wheat pasta: This recipe works great with whole-grain or whole-wheat pasta. You can also use gluten free pasta, too.
- This recipe can be doubled and halved: This is a great recipe to increase for a crowd or split in a half for a smaller family. Simply increase or decrease the ingredients proportionately.
- Play with seasonings: Feel free to play around with flavors. I'm planning to add some Taco Seasoning next time.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Leave a Reply