This Cheeseburger Macaroni is an easy and quick one-pot dish with lots of flavor, which rivals boxed Mac and Cheese or Hamburger Helper.
Most Saturday nights, after the kids are in bed, Paul will turn on baseball, if there’s a game, or we’ll attempt to make a dent in our TiVo lineup – actually, lately we’ve been playing video games (yes, we are 14, so what? Have you tried Temple Run? ADDICTING) – and I will sit next to him planning out my weekly menu and shopping list.
Rarely does a week go by without him asking, “Are you going to put Kraft Mac and Cheese and hot dogs on the list?” To which I always reply, “Probably not.”
But when I saw this recipe, I bookmarked it, knowing it would probably be good, and also thinking I would meet him somewhere in the middle.
Everyone inhaled it, declaring it a winner, and a dish I’ll make regularly. Whew! He’ll finally stop bugging me about Mac and Cheese!
The following Saturday, I was menu planning again.
Paul: are you going to put Mac and Cheese, and hot dogs on the list?
Me: what?? I just made a Mac and Cheese dish.
Me: three nights ago!
Paul: oh. That was Mac and Cheese? That wasn’t Mac and Cheese. And where were the hot dogs?
Me: I thought you liked it?
Paul: I did. I loved it. But…so, are you going to make “real” Mac and Cheese?
Me: what I made is way more “real” then that powdered stuff.
Paul: well then, can you just buy it, and I’ll make it?
*bangs head against wall*
- • 2 1/2 cups low-sodium chicken broth
- • 2 teaspoons Dijon mustard
- • 1/2 cup ketchup
- • 2 tablespoons tomato paste
- • 1 teaspoon garlic powder
- • 1 teaspoon salt
- • 2 teaspoons olive oil
- • 1 pound lean ground beef
- • 1 medium sweet onion, diced
- • 1/4 teaspoon crushed red pepper flakes
- • 2 cups macaroni
- • 1 cup grated cheddar cheese
- • chopped parsley, for garnish, optional
- In a medium bowl, whisk together the broth, mustard, ketchup, tomato paste, garlic powder and salt. Set aside.
- In a large skillet over medium-high heat, warm the olive oil. Brown the beef and onions, breaking apart the meat, until the onions are soft and the meat is cooked through, about 3 minutes. Add the red pepper flakes and combine. Drain off grease and return pan to heat.
- Give your broth mixture a quick stir and pour it into the meat. Bring to a boil and add the macaroni.
- Reduce the heat to medium, and cover. Continue cooking for 10-12 minutes, until the pasta is tender, stirring a few times to make sure the pasta isn’t sticking to the bottom of the pan.
- When the macaroni is done, sprinkle the grated cheese on top. Stir until melted, about 1 minute, and serve immediately.