Those box helper meals just don’t cut it for me. With all the weird stuff they put in them and the nasty cheese powder that doubles as insecticide, I decided to put my own southwest twist on one of my childhood favorites. This homemade cheesy noodle helper has that creamy consistency and fresh made flavor that tastes like it came from a restaurant, not a box. I also include how to make it gluten free if need be. Here is what you need:
- 2 cups of Egg Noodles
- 3/4 lbs of Ground Beef or Turkey
- 8 ounce Block of Velveeta Original
- 2 tablespoons of Butter
- 2 tablespoons of Flour
- 2 cups of Milk
- Veggie of Choice (I use onions and mushrooms)
- Seasonings: Onion and Garlic Powder, Cumin and Chili Powder
Start by getting out a medium sauce pan and a large skillet or fry pan. Fill the sauce pan about 3/4 full of water and bring to a boil. Once boiling add noodles and cook according to package directions (about 9-10 minutes). After you’ve started the noodles, start heating the large skillet on medium and throw in the meat. I also add a 1/8 cup of fine chopped yellow onion and a 1/3 cup of chopped mushrooms to the meat while it cooks. Use your discretion as to how many veggies you like. I’ve made this before with steamed broccoli and that was good as well.
Once the noodles are done, drain them and set them aside. Put the medium sauce pan back on the burner and lower the heat to medium low. Add 2 tablespoons of butter and melt completely. While stirring, add 2 tablespoons of flour until thoroughly mixed and the sauce turns to a light tan or blonde color. Then add 2 cups of milk while stirring and continue to heat.
At this point the meat should be cooked and drained. I use turkey when making this and usually there is very little fat to drain, so I just spoon it out. With the meat still in the pan, add 1/3 cup of water and a half teaspoon of onion and garlic, 1 tablespoon of chili powder, 1 1/2 tablespoons of cumin, salt and pepper. Bring the meat back to a quick boil while mixing.
Once the meat is boiling turn it down to medium low. Now add the block of Velveeta to the medium sauce pan and stir until melted. The Velveeta will melt faster if it is cut into cubes before added.
By the time the cheese melts, all the water should be evaporated out of the meat. Now you can pour the melted cheese mixture on the meat, followed by the egg noodles.
Mix everything well and you are good to go! This will make enough homemade cheesy noodle helper for 3-4 people and tastes great left over the next day. If you decide to add broccoli, steam it or boil it first and then add it at the very end. Check out the recipe card at the bottom. Thanks for reading, Enjoy!
- 2 cups of Egg Noodles
- 3/4 lbs of Ground Beef or Turkey
- 8 oz block of Velveeta Cheese
- 2 tablespoons of Butter
- 2 tablespoons of Flour
- 2 cups of Milk
- 1/2 teaspoon of Garlic Powder
- 1/2 teaspoon of Onion Powder
- 1 tablespoon of Chili Powder
- 1 1/2 tablespoons of Cumin
- Salt and Pepper to taste
- 1/8 cup chopped yellow onion
- 1/3 cup chopped Mushrooms
- Get out a medium sauce pan and large fry pan
- Add water to medium sauce pan and bring to a boil
- Add noodles and cook according to package directions
- Heat large pan on medium and add beef, onions and mushrooms
- Drain pasta once finished and set aside
- Put medium sauce pan back on burner and lower heat to medium low
- Add butter to sauce pan and melt completely
- While stirring, add flour and once mixed add milk
- Drain meat once finished at then add 1/3 cup water to meat in large pan
- Add all seasonings including salt and pepper to meat and bring to a quick boil
- Once boiling reduce to medium
- Chop and add Velveeta cheese to medium sauce pan and melt completely
- Once water is boiled out of meat and cheese melted completely, pour cheese on meat
- Add pasta and mix well
- To make this gluten free, replace egg noodles with gluten free pasta, and flour with corn flour.
- This goes well with other veggies such as peas, steamed broccoli, or whatever else you can think of.
