PREP TIME: 5 mins | COOK TIME: 20 mins | TOTAL TIME: 25 mins | Yield: Serves 6-8
This incredible one-pan dish is made with tender pasta, seasoned ground beef, and topped with melted cheese. Stuffed with amazing flavours, I promise you will love this One-Pot Cheeseburger Macaroni. Easy to throw together, mouthwatering, and satisfying. Ready in under 25 minutes, this here is one heck of a keeper. You must try this. It is so good I bet you’ll crave for more!
INGREDIENTS
1 tbsp olive oil
1 tbsp minced garlic
1 lb lean ground beef
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp onion powder
1 pinch salt, to taste
1 pinch black pepper, to taste
1 c chicken broth
8 oz uncooked cellentani pasta (or elbows)
2 c shredded cheddar cheese
16 ounces diced tomatoes, drained (optional)
parsley, for garnish (optional)
HOW TO MAKE ONE-POT CHEESEBURGER MACARONI
Step 1: Heat oil in a large skillet over medium heat. Once the oil is hot, add the garlic and cook for about a minute or two until golden brown and aromatic.
Step 2: Add in the ground beef. Cook and crumble for about 5 to 8 minutes until browned. Drain excess grease if needed.
Step 3: Add the Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper to the skillet, stirring quickly, so the ground beef is evenly coated.
Step 4: Stir in the chicken broth, followed by the elbow pasta. Bring the mixture to a boil and cover. Let the pasta cook for about 10 to 15 minutes until tender.
Step 5: Take the saucepan out of the heat, uncover, and add in the cheddar cheese and diced tomatoes. Stir to combine.
Step 6: Cover and sit for 2 to 4 minutes or until the cheese has melted.
Step 7: Garnish with chopped parsley and serve immediately. Enjoy!
Ingredients
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 lb lean ground beef
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 1 c chicken broth
- 8 oz uncooked cellentani pasta (or elbows)
- 2 c shredded cheddar cheese
- 16 ounces diced tomatoes, drained (optional)
- parsley, for garnish (optional)
Instructions
Step 1: Heat oil in a large skillet over medium heat. Once the oil is hot, add the garlic and cook for about a minute or two until golden brown and aromatic.
Step 2: Add in the ground beef. Cook and crumble for about 5 to 8 minutes until browned. Drain excess grease if needed.
Step 3: Add the Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper to the skillet, stirring quickly, so the ground beef is evenly coated.
Step 4: Stir in the chicken broth, followed by the elbow pasta. Bring the mixture to a boil and cover. Let the pasta cook for about 10 to 15 minutes until tender.
Step 5: Take the saucepan out of the heat, uncover, and add in the cheddar cheese and diced tomatoes. Stir to combine.
Step 6: Cover and sit for 2 to 4 minutes or until the cheese has melted.
Step 7: Garnish with chopped parsley and serve immediately. Enjoy!
