Mac 'n' Cheese Sliders
Ranch-Drizzled Veggies
Ingredients
- 2 (6-oz) pkg macaroni-and-cheese mix (such as Annie's)
- ¼ cup milk
- ⅓ cup butter
- 6 slices bacon, cooked and crumbled
- 3 large eggs, lightly beaten
- 1¾ cups shredded Cheddar cheese (or use white Cheddar)
- 1 lb ground beef
- 1 tsp Greek seasoning (or use Montreal steak seasoning)
- 1 Tbsp Worcestershire sauce
- Ketchup
Instructions
- Preheat oven to 350°F. Coat a 13-x 9-inch pan with cooking spray.
- Cook macaroni according to package directions; drain and return to pot. Stir in milk, cheese packets and butter until blended.
- Stir in bacon, eggs and cheese. Spoon into prepared pan. Press gently into an even layer.
- Bake 35 minutes or until firm. Cool in pan 15 minutes.
- Meanwhile, stir together beef, seasoning and Worcestershire. Shape into 12 (2-inch) flat patties. Cook in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until no longer pink.
- Cut macaroni into 24 squares. Place patties on 12 squares; top with ketchup and remaining macaroni-and-cheese squares.
Side Dish Ingredients
- 1 (16-oz) pkg frozen deluxe stir-fry vegetables (broccoli, green beans, carrots, baby corn cobs, and red peppers)
- 3 Tbsp Ranch dressing
Side Dish Instructions
- Cook vegetables according to package directions; season with salt to taste. Drizzle with Ranch.
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