Liz-proof Hamburger Helper - Cheeseburger Macaroni

My husband and I were feeling a little creative with this concoction.

Ingredients:

• 1 lb raw lean ground beef (either 88% or 92% lean)
• 1 cup hot water
• 2 cups milk
• 1 butternut squash
• 2-3 cups of all natural beef stock (check ingredients for no soy/corn/grain products)
• 1 cup shredded cheese (we used 4-cheese Mexican blend)

Sauce packet:

• 2 teaspoons smoked paprika (or regular paprika)
• 1 teaspoon onion powder
• 1 teaspoon garlic
• 1 teaspoon salt
• 1 teaspoon sugar

Directions:

1. Remove and discard the skin/outer layer of the butternut squash and cut into 1" cubes (save the seeds for a later recipe).
2. In a medium pot, add the beef stock and bring to a slight boil.
3. Add the cubes of butternut squash and boil steadily for about an hour to remove the sweet flavoring.
4. Remove the cubes and set aside.
5. In a large skillet, brown the ground beef. Then drain.
6. Add hot water, milk, and butternut squash cubes and "sauce packet" ingredients.
7. Bring to a boil, cover, and reduce heat and simmer for about 12-15 minutes.
8. In the last few minutes of the cooking time, add the shredded cheese, stir and re-cover.
9. When cheese is melted, remove from heat and uncover.
10. Let stand for about 5 minutes as the sauce will thicken while it stands.
11. Top with additional cheese if you like.

Enjoy! "From my kitchen to yours"!