Description
This Cheeseburger Macaroni recipe combines the comforting flavors of a cheeseburger with hearty macaroni pasta in a creamy, cheesy skillet dish. Perfect for a quick and satisfying family meal, it cooks up in just 30 minutes using simple pantry staples and ground beef.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef (93/7)
- 1 yellow onion, finely diced
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 3 tablespoons tomato paste
Pasta and Liquids
- 2 cups elbow macaroni (dry, uncooked)
- 2 cups beef broth
- 1 cup whole milk
Dairy
- 2 cups shredded cheddar cheese
Instructions
- Cook the ground beef mixture: In a large skillet over medium-high heat, add the ground beef, finely diced onion, garlic powder, onion powder, and seasoned salt. Cook and crumble the beef until it is fully browned and no longer pink. Drain any excess grease or absorb it with a paper towel to reduce fat.
- Add tomato paste: Stir in the tomato paste until the meat mixture is thoroughly coated. Cook for an additional 30 seconds to develop the flavor.
- Cook pasta in the skillet: Add dry elbow macaroni, beef broth, and whole milk to the skillet. Stir well and continue cooking over medium-high heat, reducing to medium if needed. Stir frequently until the pasta is tender and most of the liquid has evaporated, about 9-11 minutes.
- Melt the cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until melted and evenly combined with the pasta and beef mixture.
- Serve: Serve the cheeseburger macaroni immediately while hot and enjoy this creamy, cheesy dish.
Notes
- Use lean ground beef (93/7) to reduce excess grease and keep the dish tidy.
- You can substitute whole milk with 2% milk for a lighter version, although the dish will be less creamy.
- If the pasta absorbs too quickly, add a splash of extra beef broth or milk to keep it creamy.
- Feel free to add chopped pickles or a dash of ketchup on top for a true cheeseburger experience.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk.
