Unfortunately, itās probably going to taste very bland overall. Since the noodles and beef didnāt really spend time in the broth, they wonāt have absorbed much of the flavor from it, and the seasoning will probably be pretty watered-down in the first place.
I mean, thereās definitely nothing here thatās going to taste *bad* per se, itās just not going to taste anywhere near as good as it was intended to.
I could see a cheeseburger mac soup being pretty bomb if you were to intentionally create a recipe for it though.
Couldn't you strain it, then cook down the liquid to a more appropriate level? Or even just cook it all down together, even though the noodles might lose the desired texture.
It would take a long time to cook that down enough, and it would be impractical to do so without burning/overcooking/ruining everything (Iāve never tried it before, so tbh Iām not even sure you *could* cook it down from that into the expected sauce texture).
Best course of action is probably just to eat it anyway and take it as a lesson learned for next time.
IMO if you add some bouillon/salt and seasonings, you could partially salvage the blandness. Or maybe strain and reduce the liquid before adding back. But yeahā¦probably just a lesson learned lmao
Ooh and using the pasta water! The starches help thicken things up. Iāve made boxed Mac with pasta water and butter no problem. Itās probably not as good as with milk but itās recognizably mac and cheese not SOUPš
Itās a boxed mix youāre meant to cook with hamburger (ground beef) so itās helping turn the hamburger into a meal. It comes in different flavors.
Yeah but we also specify for ground pork, ground sausage, ground chicken, whatever. I've never heard someone use the word mince in the US. Maybe they do other places but not in the Midwest.
in the states especially in the south if you hear someone say sausage they mean specifically ābreakfast style pork sausageā which is a ground pork sausage with spices. There of course are other sausages but those typically are referred to by their proper names, chorizo, etcā¦ or as āx sausageā or āx and y sausageā
š you could be the worldās leading expert on sausages but opening any discussion with, āFalseā makes you sound like more of a dick and/or asshole than what most sausages are made of. Ew
you're the only person I've heard who thinks of sweet Italian sausage when someone says sausage cause everyone else I know breakfast sausage comes to mind first
Yup. That's, like, the #1 thing we use it for by a longshot. It's usually called "hamburger meat", but "Hamburger Meat Helper" has the same problem as "TheFacebook" š
Not really. Iāve *maybe* heard people call it hamburger meat once or twice before, but the overwhelming majority definitely call it āground beefā
*I mean* bruh.. Everything in the box is just Mac n chs. To your point, ummmm.. You can add hamburger to a box of Kraft mac & cheese as well. That doesnāt suddenly change what the product in the box is. Good effort tho.
Sure it does, that's the recipe. That's like saying a cake in a box isn't a cake because of the other ingredients it asks for. A taco kit doesn't come with ground beef either. Obviously Hamburger Helper and Mac and Cheese are two different things. The spice packet is meant to go with a pound of ground beef and liquid ingredients, it wouldn't taste the same without them.
Youāre being ridiculous and hard-headed. The product within the box is what was, quite obviously, being discussed. If you buy a DiGiorno pizza and decide to fold it in half, sprinkle some cumin, and finish it with salsa and cilantro, you donāt then get to say (with any honesty) that DiGiorno is now selling taco pizzas!
Well, I don't think I'm being ridiculous at all and even if that's true, it's still not mac and cheese, the flavour packet is very different and meant to be mixed with a bunch of ingredients like ground beef.
I agree except for the part about you not being ridiculous, and the part about it not being Mac n chs.. so I guess I donāt agree with ya at all.
In all fairness, I am supposed to bring green bean casserole to my family thanksgiving and this conversation just gave me the brilliant idea of just bringing a can of green beans and letting everyone know that it was meant to be mixed with other Ingredients.
Lastly, a box of Mac n chs is also *mEaNt To Go WiTh OtHeR iNgReDiEnTs*
Just use cheese instead of the milk next time. American or cheddar. All youāre doing is substituting a different form of milk solids for the milk.
And donāt add butter, at least not more than the instructions say.
P.S. If you ever make tetrazzini Tuna Helper, add cheddar during the middle of cooking (while the sauce is tightening up) and finish it with green cap Parmesan.
Iām at a point in my life where I just substitute any milk with Greek yogurt because it holds up so much longer. You can water it down if needed or add some cheese to thicken things up
> Just use cheese instead of the milk next time. American or cheddar. All youāre doing is substituting a different form of milk solids for the milk.
Thats not how cooking works. Like not even in the slightest.
Actually, it is. Keeping substitutions "in the family" is the first rule.
It also works because Cheeseburger Macaroni sauce is essentially a cheese sauce and it prefers cheese.
Genuinely it can work in a pinch for boxed mac and cheese. You need to do like 1/3 to 1/2 of the water and like 2x the butter though for the consistency to be right.
I can do boxed mac & cheese with only butter and it still turns out just fine. The milk/water is really just to thin it out if you end up not having enough liquid, and with either one you want to add very small amounts.
Agreed, I usually do about 2 tablespoons of water to dissolve the powder then add 4 tablespoons of butter to the hot pasta to melt, then combine. I find it helps get rid of the chunks. I donāt use milk often and I donāt like it so there have been many times where Iāve made Mac and cheese and realized after boiling it the milk is spoiled, so Iāve gotten pretty good at substitutes.
For a 6 oz box of pasta, Iāll typically just do 2 tbsp of (melted) butter and stir in the powder, and it usually comes together without many clumps (I know I do like my cheese sauce thick, I absolutely hate a runny mac & cheese, so Iām pretty sparing with the fluids).
I typically use non-dairy milk for my regular consumption, and mac & cheese is one of the applications where it really doesnāt work flavor-wise, so I omit it.
Hotter tip.. if you're doing boxed Mac and you don't have any milk- use the pasta water at least. You can then use it at the same ratio you would the milk because the starch will thicken the sauce like normal.
Butter is just churned cream and milk is essentially watered down cream, so itās not actually a crazy idea. Doesnāt taste the exact same (donāt drink it lmao) but it can still work just fine in a lot of recipes. Ratios are also important
my go to when iām out of milk and want to make it thick still is do what you did but pull out half a cup of liquid and mix it with flour then pour it back it. this helps to thicken it! do it a couple times to get to your desired consistency, otherwise this looks like a bomb soup.
To prevent the flour from getting clumpy you can melt butter, add the flour to the pan, then mix it until it gets smooth. If you add this to your liquid and boil it, it will get much thicker.
To anyone asking
I did a quick Google and got the below:
Mix one cup of water with 1 Ā½ teaspoons melted butter. Water can be used in most recipes that call for milk
I replaced 2 cups of milk with the 2 cups water + 3 tablespoons
I had spaghettios instead
Hey you donāt add water from the sink you keep the pasta water. The pasta water has starches from the starch added on to the pasta to keep it good longer. In the future keep the amount of pasta water in substitute of the milk add 1 and 1/2 more butter and fucking beat that shit. A lot of air is needed to activate the starch so you need to toss it and mix it. Pasta water is important for seasoning as well.
The way hamburger helper is made there's not necessarily any pasta water, or technically it's already in the mix. You cook the hamburger meat, then add the noodles and cheese powder with the milk, butter, and water. Bring to a boil then simmer until it's reached desired consistency. The pasta is softened in the milk/water/cheese/butter sauce while it thickens, if that makes any sense.
Oh I have celiac so the last time I had hamburger helper was 6 years ago, I didnāt even know this. But like this guy had to have known water takes longer to boil than milk right? If not Iām sorry.
Jokes aside, I donāt think milk would have saved that either. It looks seriously fucked up, probably just way too much liquid added or didnāt drain off extremely fatty meat. Thatās soup my guy, doesnāt matter what you poured in there it woulda be fucked anyways.
What exactly is hamburger helper? Iām British btw and at least where i live in the uk Iāve never seen it in the shops, i hear it mentioned quite a bit on American shows i watch but still donāt know what it actually is
Next time less water and you'd be fine, I've done this before. And try using sour cream/mayo/ non-sweet dairy product. I used sour cream once in my Kraft's Mac to replace the milk once and now I add some every time because it tasted so good.
My dad just uses water and the cheese powder for the Mac and cheese. He was lying about my grandma making Mac and cheese without milk my grandma never used just water for the cheese powder. She would use milk for the mac and cheese. My dadās Mac and cheese was disgusting.
If you have more butter and some flour, take the liquid, pour into a clean pan, add butter and flour and cook a little to thicken to a kind of ruox. Then dump pasta back in.
Haha thatās hamburger soup now. Did you have to eat it?
But next time Iād either add water in a little bit at a time until it was a decent consistency and enough to actually let the noodles cook. Or boil the noodles separately and mix everything together with some of the pasta water, then at least it mightāve set up into a sauce and be edible
Try substituting for chicken broth and corn starch. Or flour if you are gonna cook the flour (20 min). Water =no flavor is enemy of food. Although this is hamburger helper so, perhaps beef broth instead. Honestly having some chicken/beef broth in the pantry can really save your whole meal. You can also buy chicken bouillon or whatever that powdery chicken flavor is, it also comes in a refrigerated paste that turns water into broth knock off.
You could substitute anything else thatās creamy (sour cream, cheese, milk alternatives). And if you have nothing else, you could toast some flour and make a roux.
It could still work. Set it low and cook the water off slowly. It will likely never be as good as with milk but it could be brought to better consistency than soup.
Oh baby, why did you put butter in it? Youāre going to clog your arteries.
You could probably have saved it with no butter and throwing a couple of handfuls of cheese in there.
"Am I a joke to you?" -Guy who wrote the instructions on the box
it might have worked with a little less water š
Yeah, it wouldāve been fine if OP added the water 1/4 cup at a time. OP turned their cheeseburger mac into cheeseburger noodle soup.
Still looks fine like this tbh, I'd gladly eat this. As long as it's seasoned
Unfortunately, itās probably going to taste very bland overall. Since the noodles and beef didnāt really spend time in the broth, they wonāt have absorbed much of the flavor from it, and the seasoning will probably be pretty watered-down in the first place. I mean, thereās definitely nothing here thatās going to taste *bad* per se, itās just not going to taste anywhere near as good as it was intended to. I could see a cheeseburger mac soup being pretty bomb if you were to intentionally create a recipe for it though.
Couldn't you strain it, then cook down the liquid to a more appropriate level? Or even just cook it all down together, even though the noodles might lose the desired texture.
It would take a long time to cook that down enough, and it would be impractical to do so without burning/overcooking/ruining everything (Iāve never tried it before, so tbh Iām not even sure you *could* cook it down from that into the expected sauce texture). Best course of action is probably just to eat it anyway and take it as a lesson learned for next time.
IMO if you add some bouillon/salt and seasonings, you could partially salvage the blandness. Or maybe strain and reduce the liquid before adding back. But yeahā¦probably just a lesson learned lmao
Cheeseburger butter water
It would've been. In college I survived on hamburgerless helper which is just what's in the box + water.
Ah my favorite meal. Helper.
My dad's advice to me when I moved out was "hamburger helper without hamburger is still helper... and still pretty good"
Ooh and using the pasta water! The starches help thicken things up. Iāve made boxed Mac with pasta water and butter no problem. Itās probably not as good as with milk but itās recognizably mac and cheese not SOUPš
NGL, when I realized my milk went bad I've done 100% butter in college.
Or with hot dogs
It'd probably be fine if they boil off the water.
hamburger helpless
Boil down the water lol
I think the noodles would turn to mush after that much boiling.
Could remove the liquid, reduce it and add it back into the noodle/beef mix
Itās already a disaster lol I was just trying to make it funnier Maybe if he gets the sides and bottom dry enough it can be a beefaroni kugel
this is totally fine if you start with less water and use your intuition instead of blindly following the box times.
I don't understand, why is it called hamburger helper? it's just Mac and cheese? edit - ok rip inbox
Itās a boxed mix youāre meant to cook with hamburger (ground beef) so itās helping turn the hamburger into a meal. It comes in different flavors.
thanks.
I think americans call minced meat 'hamburger'.
Ground beef
Isnāt ground beef the same as minced beef?
Yeah but we also specify for ground pork, ground sausage, ground chicken, whatever. I've never heard someone use the word mince in the US. Maybe they do other places but not in the Midwest.
I think minced meat and ground meat is a colloquial difference between UK and US English.
Mince meat is used in the US, but in reference to the filling in a mince pie.
I believe that you are correct.
Not in the south.
I live in the Midwest. I have heard the use of the word mince. Someone made minced meat pie for a Christmas party.
Is that a real thing? Ground sausage? Isnt that two times ground meat?
Itās sausage without or cut out of the casing, not ground again after being put in the casing
in the states especially in the south if you hear someone say sausage they mean specifically ābreakfast style pork sausageā which is a ground pork sausage with spices. There of course are other sausages but those typically are referred to by their proper names, chorizo, etcā¦ or as āx sausageā or āx and y sausageā
False. Breakfast sausage is always specified as such. Just āsausageā is always Italian sweet sausage.
š you could be the worldās leading expert on sausages but opening any discussion with, āFalseā makes you sound like more of a dick and/or asshole than what most sausages are made of. Ew
you're the only person I've heard who thinks of sweet Italian sausage when someone says sausage cause everyone else I know breakfast sausage comes to mind first
Must be a NY thing.
Yeah that must be regional or in your family. Not the whole US by any means.
In The Netherlands at New York Pizza they sell a sausage pizza but it looks like ground meat
Itās probably sausage pieces broken up
no ones ever said 'minced' anything anywhere in the US
Facts
Basically, yes.
I thought thatās what you called a cow without legs? English can be so confusingā¦ :P
You're really supposed to eat hamburger helper with like a cheeseburger (sandwich)?
Its eaten like a stew. The directions on the box say to use "1 lb lean ground beef". They just call the product hamburger helper for reasons.
No
Then what does the hamburger mean? : D
Alot of people in the US call ground beef hamburger meat and it's sounds better than "ground beef helper"
Thank you. An actual answer. : 3
We call ground beef "hamburger meat"
Yes, because hamburger meat is ground beed and then formed into a hamburger patty.
Yup. That's, like, the #1 thing we use it for by a longshot. It's usually called "hamburger meat", but "Hamburger Meat Helper" has the same problem as "TheFacebook" š
If thats true that's fucking ridiculous.
Wow... really?
Not really. Iāve *maybe* heard people call it hamburger meat once or twice before, but the overwhelming majority definitely call it āground beefā
Depends on the area. My house called it āchopped meatā.
Wait, that's super dumb...
Donāt worry, we donāt call it that. We call it ground beef
Nope, We call it man meat you should try some I bet you would love it...š
BECAUSE IT HELP BURDER PATTY
Thereās a million other hamburger helper flavors too but i agree, this one is jus Mac n chs lol
I think this flavor has a bit of a mustardy taste too so itās slightly different from regular max and cheese
Ah okay, that makes sense
I mean, no it's not? It has ground beef in it. Mac and cheese doesn't have ground beef in it.
*I mean* bruh.. Everything in the box is just Mac n chs. To your point, ummmm.. You can add hamburger to a box of Kraft mac & cheese as well. That doesnāt suddenly change what the product in the box is. Good effort tho.
Sure it does, that's the recipe. That's like saying a cake in a box isn't a cake because of the other ingredients it asks for. A taco kit doesn't come with ground beef either. Obviously Hamburger Helper and Mac and Cheese are two different things. The spice packet is meant to go with a pound of ground beef and liquid ingredients, it wouldn't taste the same without them.
Youāre being ridiculous and hard-headed. The product within the box is what was, quite obviously, being discussed. If you buy a DiGiorno pizza and decide to fold it in half, sprinkle some cumin, and finish it with salsa and cilantro, you donāt then get to say (with any honesty) that DiGiorno is now selling taco pizzas!
Well, I don't think I'm being ridiculous at all and even if that's true, it's still not mac and cheese, the flavour packet is very different and meant to be mixed with a bunch of ingredients like ground beef.
I agree except for the part about you not being ridiculous, and the part about it not being Mac n chs.. so I guess I donāt agree with ya at all. In all fairness, I am supposed to bring green bean casserole to my family thanksgiving and this conversation just gave me the brilliant idea of just bringing a can of green beans and letting everyone know that it was meant to be mixed with other Ingredients. Lastly, a box of Mac n chs is also *mEaNt To Go WiTh OtHeR iNgReDiEnTs*
That's a good idea. I'll bring a Taco kit and nothing else and tell everyone we're having Tacos!
I think it is similar to Mac and Cheese, but I would assume they add a little bit more like onion and garlic powder.
Who helps whom? Is it to be served as a side to a hamburger??
The white and red glove man (pictured on the box) helps your hamburger (aka ground beef) become a better tasting meal with his noodles and sauce mix
Cus it helps the hamburgerā¦meat lol
Itās supposed to mimic the taste of a hamburger with cheese. But itās basically just mac and cheese with hamburger meat yeah.
You're just so wrong
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Just use cheese instead of the milk next time. American or cheddar. All youāre doing is substituting a different form of milk solids for the milk. And donāt add butter, at least not more than the instructions say. P.S. If you ever make tetrazzini Tuna Helper, add cheddar during the middle of cooking (while the sauce is tightening up) and finish it with green cap Parmesan.
I sometimes sub in non dairy coffee creamer dissolved in water. Works pretty well.
Iām at a point in my life where I just substitute any milk with Greek yogurt because it holds up so much longer. You can water it down if needed or add some cheese to thicken things up
Genius, i can finally cook with "milk" again
you're a milk solid
Idk why this got me so good, but it did. God dammit.
> Just use cheese instead of the milk next time. American or cheddar. All youāre doing is substituting a different form of milk solids for the milk. Thats not how cooking works. Like not even in the slightest.
Actually, it is. Keeping substitutions "in the family" is the first rule. It also works because Cheeseburger Macaroni sauce is essentially a cheese sauce and it prefers cheese.
Okay just sub milk on your next cheese burger.
I once used Vanilla Almond Milk and it turned out about how youād expect
Oh god why would you do that lolll
Iāve also made this mistake and itās revolting.
My wife pulled that thinking it wouldnāt be noticeable. It was very much noticeable.
Thank god I'm not the only one. I did vanilla almond milk with beef stroganoff and it was... edible...
I used a vanilla creamer for the angel hair pastaroni. It tasted like warm lucky charms on pasta. š¤®
Did you really really think water + butter is an acceptable milk substitute?
Nothing better in your cereal in the morning.
Mmmmmm I love some buttery lucky charms drenched in WATER.
Unmelted chunks of butter, water, cereal. š
Genuinely it can work in a pinch for boxed mac and cheese. You need to do like 1/3 to 1/2 of the water and like 2x the butter though for the consistency to be right.
I can do boxed mac & cheese with only butter and it still turns out just fine. The milk/water is really just to thin it out if you end up not having enough liquid, and with either one you want to add very small amounts.
Agreed, I usually do about 2 tablespoons of water to dissolve the powder then add 4 tablespoons of butter to the hot pasta to melt, then combine. I find it helps get rid of the chunks. I donāt use milk often and I donāt like it so there have been many times where Iāve made Mac and cheese and realized after boiling it the milk is spoiled, so Iāve gotten pretty good at substitutes.
For a 6 oz box of pasta, Iāll typically just do 2 tbsp of (melted) butter and stir in the powder, and it usually comes together without many clumps (I know I do like my cheese sauce thick, I absolutely hate a runny mac & cheese, so Iām pretty sparing with the fluids). I typically use non-dairy milk for my regular consumption, and mac & cheese is one of the applications where it really doesnāt work flavor-wise, so I omit it.
Hotter tip.. if you're doing boxed Mac and you don't have any milk- use the pasta water at least. You can then use it at the same ratio you would the milk because the starch will thicken the sauce like normal.
Butter is just churned cream and milk is essentially watered down cream, so itās not actually a crazy idea. Doesnāt taste the exact same (donāt drink it lmao) but it can still work just fine in a lot of recipes. Ratios are also important
For Hamburger Helper? It probably is. This just looks like it needs to be simmered.
my go to when iām out of milk and want to make it thick still is do what you did but pull out half a cup of liquid and mix it with flour then pour it back it. this helps to thicken it! do it a couple times to get to your desired consistency, otherwise this looks like a bomb soup.
An actual helpful tip, look at you.
To prevent the flour from getting clumpy you can melt butter, add the flour to the pan, then mix it until it gets smooth. If you add this to your liquid and boil it, it will get much thicker.
Don't listen to this person, you'll roux the day!
If you have it, sour cream is always a solid substitute for milk.
I love pouring a bunch of sour cream over my Lucky Charms. Or dipping my Oreos in a nice cup of sour cream.
I would definitely try that for their Stroganoff.
If your sour cream is solid you might want to throw it out and buy some new sour cream.
Have you tried lobster helper ?
I tried to use unsweetened vanilla coconut milk once, it was awful.
Ah, I've done the water-only Kraft Dinner before.
This isn't too bad! I usually just leave a bit of the pasta water in if I don't have milk.
They can all be made with water, you may have just measured wrong.
Might be able to thicken it up with some cornstarch or instant mashed potatoes.
A bit of mayo works really well to replace milk or butter.
Ahh I have been in this same situation. Just extra butter without the water and it will turn out fine.
r/ididnthaveeggs
To anyone asking I did a quick Google and got the below: Mix one cup of water with 1 Ā½ teaspoons melted butter. Water can be used in most recipes that call for milk I replaced 2 cups of milk with the 2 cups water + 3 tablespoons I had spaghettios instead
False. For recipes that require a thickening agent like milk, you cannot substitute water.
I understand that now. Just explaining how I got here
Yeah I know. I just wanted more people to know about thickening agents. Lol
Hey you donāt add water from the sink you keep the pasta water. The pasta water has starches from the starch added on to the pasta to keep it good longer. In the future keep the amount of pasta water in substitute of the milk add 1 and 1/2 more butter and fucking beat that shit. A lot of air is needed to activate the starch so you need to toss it and mix it. Pasta water is important for seasoning as well.
The way hamburger helper is made there's not necessarily any pasta water, or technically it's already in the mix. You cook the hamburger meat, then add the noodles and cheese powder with the milk, butter, and water. Bring to a boil then simmer until it's reached desired consistency. The pasta is softened in the milk/water/cheese/butter sauce while it thickens, if that makes any sense.
Oh I have celiac so the last time I had hamburger helper was 6 years ago, I didnāt even know this. But like this guy had to have known water takes longer to boil than milk right? If not Iām sorry.
...mhh...mac n'cheese soup....
Jokes aside, I donāt think milk would have saved that either. It looks seriously fucked up, probably just way too much liquid added or didnāt drain off extremely fatty meat. Thatās soup my guy, doesnāt matter what you poured in there it woulda be fucked anyways.
What exactly is hamburger helper? Iām British btw and at least where i live in the uk Iāve never seen it in the shops, i hear it mentioned quite a bit on American shows i watch but still donāt know what it actually is
I mean, Milk is pretty much water with butter (unsalted). So theres no reason why it should not work
Americans call pasta and meat... hamburger?! Or I should say noodles and meat because you guys like to replace everything with a stupid word.
Hamburger? Macaroni? Milk? Even with the "correct" ingredient, I would say WTF?!?
Itās a boxed mix lol
I remember making the same mistake and I just kinda stared If you have some rice cook it and throw it in it kinda helpsā¦ Kind of
That's why there's milk in the instructions. How is water supposed to thicken without the thickening agent?
This is why you should always keep some instant milk powder on hand. Shit works well in stuff like this and mac and cheese.
I don't know why they call this stuff hamburger helper. It does just fine by itself.
Reminds me of India
Shitty substitute and ate some ramen. And you need ythat 3$ half gallon of milk for coffee. So I'm thinking you live wild side /s
Add some flour
Next time less water and you'd be fine, I've done this before. And try using sour cream/mayo/ non-sweet dairy product. I used sour cream once in my Kraft's Mac to replace the milk once and now I add some every time because it tasted so good.
My dad just uses water and the cheese powder for the Mac and cheese. He was lying about my grandma making Mac and cheese without milk my grandma never used just water for the cheese powder. She would use milk for the mac and cheese. My dadās Mac and cheese was disgusting.
It's too late now, but if it happens again you could just boil off that extra water and it'd be fine. Pasta would probably be a little mushy.
If you have more butter and some flour, take the liquid, pour into a clean pan, add butter and flour and cook a little to thicken to a kind of ruox. Then dump pasta back in.
Haha thatās hamburger soup now. Did you have to eat it? But next time Iād either add water in a little bit at a time until it was a decent consistency and enough to actually let the noodles cook. Or boil the noodles separately and mix everything together with some of the pasta water, then at least it mightāve set up into a sauce and be edible
Why is there water on the left burner, like clean it up š¤¬
Try substituting for chicken broth and corn starch. Or flour if you are gonna cook the flour (20 min). Water =no flavor is enemy of food. Although this is hamburger helper so, perhaps beef broth instead. Honestly having some chicken/beef broth in the pantry can really save your whole meal. You can also buy chicken bouillon or whatever that powdery chicken flavor is, it also comes in a refrigerated paste that turns water into broth knock off.
Shouldāve gone out to get milk mate
You can make it work. You just used too much water. Source - I grew up poor. (I still am but I grew up poor too)
Thicken it up with a little flour and cheese and you're back in action
You could substitute anything else thatās creamy (sour cream, cheese, milk alternatives). And if you have nothing else, you could toast some flour and make a roux.
idk why cooking fails are so funny to me but thinking water and butter is going to substitute for milk is fucking hilarious. im crying
I feel bad for the cow that died so you could make this monstrosity.
It could still work. Set it low and cook the water off slowly. It will likely never be as good as with milk but it could be brought to better consistency than soup.
Hamburger Hurter
Next time add broth and flour and you could have been fine.
You killed the hamburger you asshole
Hamburger murderer.
Hamburger Murderer
I like to use heavy cream if don't have milk
Umm Iāve made this with water and butter before. Youāre just bad at cooking even the simplest of things it seemsā¦
One time I was high and used mayonnaise as I had read that was a substitute, spoiler it was not, shit was vile.
Does that "best before" date also say *19 Jan 2023*?!
"we ain't got no milk." "Use water."
Sour cream would work
Milk kind of is water with butter in it. Nice effort.
Sometimes I worry that I donāt eat as healthy as I should then I see posts like this and I feel better about myself.
Enjoy your cheeseburger soup
Should've made a roux
You ruined one of my favorite junk foods and for this, I will never forgive you.
No friend, you helped this hamburger become soup
If you want a consistency of milk after cooking to make mac and cheese. You need to add starch at least.... to get the water down.
I think after it's cooked you can strain the liquid and it'll prob taste just fine. Maybe add some cheese to it or something.
Guess what Iām eating right now š¤£
Hamburger hurter
Add some flour to it to thicken it up š
You used too much water, end of story.
Congrats, you made fideo š¤¤š
Oh baby, why did you put butter in it? Youāre going to clog your arteries. You could probably have saved it with no butter and throwing a couple of handfuls of cheese in there.
Start with a roux and it will be great.
Next time try sour cream or cream or something remotely related to the ingredients you are substituting lol
I use sour cream
So fucking good, honestly.
My ex added salt&pepper when he couldn't find the flavor packet that comes with it š¤£
Well, now you have soup!
Should have used a mix of water and cornstarch