Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Stir in water and macaroni; bring to a boil. Reduce heat; cover and simmer 9 to 11 minutes or until macaroni is tender.
Stir in cheese cubes. Cook 1 to 2 minutes or until heated through, stirring occasionally.
Season with salt and pepper, as desired. Serve beef mixture topped with pickle slices, if desired.
Nutrition information per serving, 1 cup: 396 Calories; 156.6 Calories from fat; 17.4g Total Fat (9 g Saturated Fat; 0.1 g Trans Fat; 0.7 g Polyunsaturated Fat; 6 g Monounsaturated Fat;) 107 mg Cholesterol; 768 mg Sodium; 23 g Total Carbohydrate; 0.8 g Dietary Fiber; 3.8 g Total Sugars; 36 g Protein; 0 g Added Sugars; 259 mg Calcium; 3.8 mg Iron; 534 mg Potassium; 8.8 mcg Vitamin D; 0.5 mg Riboflavin; 8.1 mg NE Niacin; 0.5 mg Vitamin B6; 3 mcg Vitamin B12; 642 mg Phosphorus; 7.9 mg Zinc; 42.3 mcg Selenium; 113.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium, and Potassium.