Homemade Cheeseburger Macaroni
Ingredients
Pasta: 1/2 lb (250-300g) Elbow macaroni.
Meat: 1 lb (500g) Ground beef.
Aromatics: 1 medium onion (finely diced) and 2 cloves of garlic (minced).
Liquids: 2 cups beef broth and 1 cup milk.
Cheese: 1 ½ cups shredded cheddar cheese (sharp cheddar is best).
Seasoning: 1 tsp paprika, 1 tsp onion powder, salt, and black pepper to taste.
Flavor Boosters: 1 tbsp tomato paste and 1 tsp Dijon mustard (optional, for that burger tang).
Instructions
Brown the Beef: In a large skillet or pan over medium-high heat, cook the ground beef and onion until the meat is browned. Drain any excess fat.
Add Flavor: Stir in the garlic, tomato paste, and seasonings (salt, pepper, paprika, onion powder). Cook for about 1 minute until fragrant.
Simmer: Add the uncooked macaroni, beef broth, and milk. Stir well and bring the mixture to a boil.
Cook the Pasta: Once boiling, reduce the heat to low and cover the skillet. Let it simmer for 10–12 minutes (or according to pasta package directions), stirring occasionally until the pasta is tender and the liquid has thickened into a sauce.
The Cheesy Finish: Remove from heat and stir in the shredded cheese until completely melted and creamy.
Pro Tip
For an authentic “cheeseburger” experience, top the dish with some chopped pickles or fresh parsley before serving
