One-Pot Cheeseburger Macaroni
This cheeseburger macaroni recipe is sure to be a hit at the dinner table!
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1/2 teaspoon smoked paprika
– Pinch crushed red pepper flakes, optional
– Kosher salt and freshly ground black pepper
– 1 pound ground beef, 80/20
– 2 tablespoons tomato paste
– 1 tablespoon Dijon mustard
– 5 cups low-sodium chicken stock or broth
– 10 ounces elbow macaroni
– 2 cups shredded Cheddar, about 8 ounces
– 4 ounces cream cheese
– 1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional
Directions
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
