Ingredients
1
teaspoon butter
3
green onions, thinly sliced, whites and greens separated
1
jalapeño chile, seeded and finely chopped
1
lb lean (at least 80%) ground beef
1
tablespoon Dijon mustard
1
tablespoon Worcestershire sauce
1
teaspoon smoked paprika
1/4
teaspoon ground red pepper (cayenne)
2
cups milk
1
cup hot water
1
box Hamburger Helper™ cheeseburger macaroni
1
jar (4 oz) diced pimientos, drained
1
tablespoon lemon juice
1
cup shredded sharp Cheddar cheese (4 oz)
1
cup crumbled buttery snack crackers (from 13.7-oz box)
Preparation
In 12-inch nonstick skillet, melt butter over medium heat. Add green onion whites and jalapeño chile; cook 3 to 4 minutes, stirring frequently, until vegetables are soft. Transfer to small bowl.
In same skillet, cook beef over medium-high heat 4 to 6 minutes, stirring frequently, until thoroughly cooked; drain. Stir in mustard, Worcestershire sauce, smoked paprika, red pepper and green onion mixture.
Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender.
Stir in pimientos and lemon juice. Stir in 1/2 cup of the cheese. Remove from heat; sprinkle top with remaining 1/2 cup cheese; cover and let stand 2 to 3 minutes or until cheese melts. Sprinkle with green onion greens and crumbled crackers.
