PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 6
This homemade Cheeseburger Macaroni is far the best macaroni I have ever tasted, and it is way better than store-bought! Made with simple ingredients and ready in under twenty minutes, this here is a sure-fire! And a spot on on the best comfort food in history.
INGREDIENTS
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1 lb ground beef
1 tsp avocado oil
1 small onion, finely chopped
3 tbsp tomato paste
1 1/2 tsp sweet paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp sugar
1/2 tsp chilli powder
1/2 tsp freshly ground black pepper
2 tbsp all-purpose flour (Gluten Free: dissolve 1 tbsp cornstarch in the beef broth)
2 c. whole milk
1 3/4 c. natural non-MSG beef broth
2 c. dried whole-wheat elbow macaroni pasta
(Gluten-Free: Use GF Macaroni)
2 c. shredded Cheddar cheese
How to make Homemade Cheeseburger Macaroni
Step 1:In a large skillet, heat oil over medium-high heat. Once the oil is hot, add the ground beef and cook until brown.
Step 2: Add in the tomatoes for about 5 minutes until tender.
Step 3: Add in the tomato paste, seasonings, and flour. Stir to combine.
Step 4: Stir in the milk and broth.
Step 5: Then, the macaroni.
Step 6: Once boiling, adjust the heat to medium-low. Simmer for about 10 to 12 minutes or until the macaroni is cooked (takes about 9 minutes for al dente).
Step 7: Add in the cheddar and stir until melted.
Step 8: When done, remove from the heat and onto serving bowls. Garnish with fresh parsley and enjoy immediately.
NUTRITION FACTS:
Calories: 565kcal | Carbohydrates: 36g | Protein: 31g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 905mg | Potassium: 685mg | Fiber: 1g | Sugar: 6g | Vitamin A: 925IU | Vitamin C: 3.1mg | Calcium: 398mg | Iron: 3.4mg
Ingredients
- 1 lb ground beef
- 1 tsp avocado oil
- 1 small onion, finely chopped
- 3 tbsp tomato paste
- 1 1/2 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- 2 tbsp all-purpose flour (Gluten Free: dissolve 1 tbsp cornstarch in the beef broth)
- 2 c. whole milk
- 1 3/4 c. natural non-MSG beef broth
- 2 c. dried whole-wheat elbow macaroni pasta
- (Gluten-Free: Use GF Macaroni)
- 2 c. shredded Cheddar cheese
Instructions
Step 1:In a large skillet, heat oil over medium-high heat. Once the oil is hot, add the ground beef and cook until brown.
Step 2: Add in the tomatoes for about 5 minutes until tender.
Step 3: Add in the tomato paste, seasonings, and flour. Stir to combine.
Step 4: Stir in the milk and broth.
Step 5: Then, the macaroni.
Step 6: Once boiling, adjust the heat to medium-low. Simmer for about 10 to 12 minutes or until the macaroni is cooked (takes about 9 minutes for al dente).
Step 7: Add in the cheddar and stir until melted.
Step 8: When done, remove from the heat and onto serving bowls. Garnish with fresh parsley and enjoy immediately.
