Description
This Cheeseburger Macaroni recipe offers a quick and comforting one-pan meal combining tender macaroni with savory ground beef in a tangy tomato-based sauce, finished with melted cheddar cheese. Perfect for a family dinner, it’s ready in just 25 minutes and packed with classic cheeseburger flavors.
Ingredients
Scale
Sauce Ingredients
- 2 ½ cups low-sodium chicken broth (or beef broth)
- 2 teaspoons Dijon mustard
- â…“ cup ketchup
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Main Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound lean ground beef
- 1 medium sweet onion, diced
- ¼ teaspoon crushed red pepper flakes
- 2 cups uncooked macaroni
- 1 cup shredded cheddar cheese
- Chopped parsley, for garnish (optional)
Instructions
- Make Sauce: In a medium bowl, whisk together the broth, Dijon mustard, ketchup, tomato paste, garlic powder, and kosher salt until fully combined. Set the sauce mixture aside.
- Brown Beef and Onions: Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and diced sweet onion. Cook while breaking the beef into small pieces until the beef is cooked through and the onions are soft, about 3 minutes. Stir in the crushed red pepper flakes, then drain any excess grease from the skillet. Return the pan to heat.
- Add Sauce and Pasta: Stir the prepared broth-based sauce and pour it into the skillet with the beef and onions. Bring the mixture to a boil, then add the uncooked macaroni to the pan.
- Simmer: Reduce the heat to medium, cover the skillet with a lid, and let the mixture cook for 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent the macaroni from sticking to the bottom of the skillet.
- Add Cheese and Serve: Once the macaroni is cooked through, sprinkle the shredded cheddar cheese over the top. Stir gently until the cheese melts completely, about 1 minute. Serve the dish immediately, optionally garnished with chopped parsley.
Notes
- Use low-sodium broth to better control the salt content of the dish.
- For extra creaminess, you can add a splash of milk or cream when melting the cheese.
- Adjust crushed red pepper flakes to taste if you prefer less or more heat.
- To make this recipe gluten-free, substitute regular macaroni with gluten-free pasta.
- Leftovers can be stored in the refrigerator for 2-3 days and reheated gently on the stovetop or in the microwave.
