Hello Nina Says readers, Kristin from Chef Boyardee here. I am excited to be writing for Nina today! Let me introduce myself. I live in Chicago with my Bichon Frise, Joey. What I love most about the city is that there’s always something to do: grab drinks with friends, stroll along the Riverwalk, check out a new exhibit at the Field Museum, ride a Divvy bike on Lake Shore Drive and so much more. When I am not exploring new pockets of the Windy City, I am cooking one of my favorite dishes or a new recipe from Pinterest.

As I welcome the last month of summer before the new school year begins, my weekends start to pile up with last-minute barbeque parties! Nothing beats hanging out with friends and family, eating good food and playing some backyard games.

However, back-to-school season doesn’t mean the end of burgers and brats. When you still want to get a summer taste on a school night, get the best of both worlds with this easy-to-make Cheeseburger-roni recipe. The dish is seasoned with tomatoes, ketchup, mustard and dill pickle—it’s the closest thing you can get to real cheeseburger! Plus, it doesn’t take too much time to prepare either.




  • Non-stick cooking spray
  • 2 cans Chef Boyardee® Beefaroni® Pasta
  • 1 can diced tomatoes, drained
  • 1/4 cup tomato ketchup
  • 2 tablespoons dill pickle relish
  • 1 tablespoon yellow mustard
  • 1/4 cup shredded Cheddar cheese
  • 1 hamburger bun, torn into small pieces


1. Preheat broiler. Spray your skillet with no-stick cooking spray; place over medium-high heat.


2. Add Beefaroni, diced tomatoes, ketchup, dill pickle relish and yellow mustard to skillet. Heat 5 minutes, stirring occasionally.


3. Sprinkle top with Cheddar cheese and torn bun pieces. Place skillet under broiler for 3 minutes. Serve and enjoy hot.


That easy and simple—I hope you and your family enjoy this recipe as much as I do. Check out Chef Boyardee’s website for more recipe ideas for cooking with kids!

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