One-Pot Cheeseburger Macaroni
A comforting, hearty dish featuring savory flavors, creamy cheese, and tender pasta, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 pound ground beef Juicy and rich base.
- 1 cup onion, diced Aromatic and sweet.
- 3 cloves garlic, minced Fragrant and zesty.
- 1 tablespoon Dijon mustard Adds subtle tang.
- 1 tablespoon Worcestershire sauce Elevates the dish with umami.
- 1 teaspoon smoked paprika Adds unique smoky flavor.
- 1 teaspoon salt Essential for flavor.
- 1/4 teaspoon black pepper Provides balanced kick.
- 2 cups beef broth Adds moisture and flavor.
- 1 cup milk Ties ingredients together.
- 2 cups uncooked elbow macaroni Soaks up flavors.
- 2 cups shredded cheddar cheese Provides rich and creamy texture.
- 1 cup shredded Monterey Jack cheese Adds smooth flavor.
- to taste chopped fresh parsley, for garnish Optional for freshness.
Instructions
Cooking
- In a large, deep skillet or Dutch oven, add the ground beef and diced onion. Cook over medium-high heat, stirring occasionally, until the beef is browned and the onion has softened, approximately 6-8 minutes. Drain any excess fat.
- Stir in the minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
- Pour in the beef broth and milk, stirring to combine. Scrape up any browned bits from the bottom of the skillet.
- Add the uncooked elbow macaroni and ensure it's fully submerged in the liquid.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir occasionally.
- Once done, remove from heat and add shredded cheddar and Monterey Jack cheeses. Stir until melted and combined.
- Garnish with chopped fresh parsley before serving if desired.
Notes
For a spice kick, consider adding jalapeños or hot sauce. You can swap out cheeses based on preferences, and use ground turkey or plant-based meat for a lighter option.