Description
A quick and comforting Cheeseburger Macaroni recipe that combines lean ground beef, tender macaroni, and a flavorful tomato-based sauce, all topped with melted cheddar cheese for a classic, family-friendly meal in just 25 minutes.
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 chicken broth, Dijon mustard, ketchup, tomato paste, garlic powder, and kosher salt until well 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, breaking up the meat with a spoon, and cook until the beef is browned and the onions are softened, about 3 minutes. Stir in the crushed red pepper flakes, drain off any excess grease, and return the skillet to the heat.
- Add Sauce and Pasta: Give the prepared broth mixture a quick stir, then pour it into the skillet with the beef and onions. Bring the mixture to a boil, then add the uncooked macaroni pasta.
- Simmer: Reduce the heat to medium, cover the skillet, and let it simmer for 10 to 12 minutes, or until the macaroni is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
- Add Cheese and Serve: Once the macaroni is cooked, sprinkle the shredded cheddar cheese over the top. Stir until the cheese has melted completely, about 1 minute. Serve immediately, garnished with chopped parsley if desired.
Notes
- You can use either low-sodium chicken broth or beef broth depending on your flavor preference.
- Adjust the amount of crushed red pepper flakes to control the spice level.
- For a creamier texture, you may add a splash of milk or cream when stirring in the cheese.
- To make this recipe gluten-free, substitute regular macaroni with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
