Description
A comforting and cheesy one-pot meal that combines the flavors of a cheeseburger with the ease of macaroni and cheese. This recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: chopped green onions, diced tomatoes, sour cream
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease.
- Add chopped onion to the pot and cook until softened and translucent, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in tomato sauce, diced tomatoes and green chilies (undrained), beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Add elbow macaroni to the pot, stirring to submerge it in the liquid. Bring back to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until macaroni is tender and liquid is absorbed.
- Remove the pot from heat. Add shredded cheddar and Monterey Jack cheeses and stir until completely melted and creamy.
- Taste and adjust seasonings if needed.
- Serve immediately, garnished with optional toppings like chopped green onions, diced tomatoes, or sour cream.
Notes
- For extra heat, add a pinch of red pepper flakes or a dash of hot sauce.
- Add chopped bell peppers, mushrooms, or zucchini along with the onions for more vegetables.
- Experiment with different cheeses like Colby Jack, pepper jack, or Velveeta.
- Use lean ground beef or ground turkey and whole wheat macaroni for a healthier option.
- Slow Cooker Version: Brown beef and onions, then transfer to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in macaroni during the last 30 minutes and cheese until melted.
- Freezer Friendly: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the microwave or on the stovetop, adding a splash of beef broth or water if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: Approximately 500-600 (will vary based on specific ingredients and portion size)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
Keywords: Cheeseburger Macaroni One Pot, one pot cheeseburger pasta, easy cheeseburger macaroni, ground beef macaroni, cheesy pasta, comfort food, quick dinner, family meal