Description
This one-pot cheeseburger macaroni is an easy 30-minute comfort food dinner the whole family will love.
Ingredients
1 pound ground beef
1 onion, diced
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 cups beef broth
1 cup milk
2 cups uncooked elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Chopped fresh parsley for garnish (optional)
Instructions
- In a large, deep skillet or Dutch oven, cook the ground beef and diced onion over medium-high heat, stirring occasionally, until the beef is browned and the onion is softened,, about 6-8 minutes; drain.
- Add the minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 1-2 minutes, until fragrant.
- Pour in the beef broth and milk. Stir to combine, scraping up any browned bits from the bottom of the skillet.
- Add the uncooked elbow macaroni to the skillet and stir to ensure the noodles are submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 12-15 minutes, or until the macaroni is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking..
- Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
- Garnish with chopped fresh parsley before serving, if desired.
Notes
Storage and reheating instructions;
Store leftovers using an airtight container in the fridge for up to 3 days.
Freeze after it is cooled in a freezer-safe dish or freezer bag for up to 3 months.
Reheat using the microwave with 30 second intervals or over medium heat on the stovetop until warmed through. You can add a splash of milk to loosen up the sauce from the cold fridge if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: American
