Cheeseburger Macaroni
A comforting and creamy pasta dish that blends nostalgic flavors of cheeseburgers with elbow macaroni, perfect for family dinners.
Ingredients
Pasta and Base
- 8 oz Elbow Macaroni The classic pasta shape that clings perfectly to the sauce.
- 1 lb Ground Beef Adds hearty flavor; can substitute with ground turkey or plant-based options.
- 1 small Onion, diced Provides a sweet and savory base.
- 2 cloves Garlic, minced Brings warmth and fragrance.
Sauce and Seasoning
- 2 cups Milk Creates a creamy texture.
- 1 cup Cheddar Cheese, shredded Use sharp cheddar for bold flavor.
- 1 tbsp Mustard Powder Adds a tangy kick.
- 1 tbsp Worcestershire Sauce Provides deep umami notes.
- to taste Salt For enhanced flavor.
- to taste Pepper For additional seasoning.
Instructions
Preparation
- In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In the same pot, add a splash of oil and cook the ground beef over medium heat until browned, about 5-7 minutes. Break it apart with a spatula as it cooks.
- Stir in the diced onion and garlic, cooking until the onion is translucent and fragrant.
Cooking
- Add the cooked macaroni back into the pot along with milk, cheese, mustard powder, Worcestershire sauce, salt, and pepper.
- Stir everything together over low heat until it’s creamy and the cheese is fully melted.
Serving
- Ladle into bowls and garnish with extra cheese or fresh herbs if desired.
Notes
This recipe is flexible; add vegetables, spice it up, or use different cheese varieties as you prefer. It stores well in an airtight container for up to 3 days in the fridge, or can be frozen for later use.