Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 6 to 8 Servings
All you need for this recipe are these basic ingredients which I’m pretty sure you already have! This One-Pot Cheeseburger Macaroni is loaded with incredible flavors that the whole family is going to love! From the ground beef to the melted cheese, everything about this dish is just perfect! Don’t wait another minute not knowing how delicious this is. Enjoy!
Ingredients:
1 tsp Worcestershire sauce
1 tsp onion powder
1 tbsp minced garlic
1 tbsp Dijon mustard
A pinch of black pepper, to taste
A pinch of salt, to taste
1 lb. lean ground beef
16 ounces diced tomatoes, drained (optional)
1 tbsp olive oil
2 c shredded cheddar cheese
8 oz uncooked cellentani pasta (or elbows)
parsley, for garnish (optional)
1 c chicken broth
Directions:
Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the garlic, then sauté for about a minute or just until aromatic.
Add the ground beef into the skillet, then cook for a few minutes until crumbly and brown. Remove any fat that surfaces.
Add Dijon mustard, salt, pepper, Worcestershire sauce, and onion powder. Stir everything until well incorporated.
Add the pasta and chicken broth, then stir just until mixed. Let the mixture boil.
Cover the skillet with the lid, then cook the pasta noodles for a few minutes until al dente.
Remove the pan from the heat, then stir in the tomatoes and cheddar cheese to combine.
Put the lid on once again and let the cheese melt completely.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Nutrition Facts:
Serving: 1 | Calories: 439cal | Carbohydrates: 33g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 599mg | Sugar: 3g | Fiber: 2g | Calcium: 312mg | Iron: 3mg
Ingredients
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tbsp minced garlic
- 1 tbsp Dijon mustard
- A pinch of black pepper, to taste
- A pinch of salt, to taste
- 1 lb. lean ground beef
- 16 ounces diced tomatoes, drained (optional)
- 1 tbsp olive oil
- 2 c shredded cheddar cheese
- 8 oz uncooked cellentani pasta (or elbows)
- parsley, for garnish (optional)
- 1 c chicken broth1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tbsp minced garlic
- 1 tbsp Dijon mustard
- A pinch of black pepper, to taste
- A pinch of salt, to taste
- 1 lb. lean ground beef
- 16 ounces diced tomatoes, drained (optional)
- 1 tbsp olive oil
- 2 c shredded cheddar cheese
- 8 oz uncooked cellentani pasta (or elbows)
- parsley, for garnish (optional)
- 1 c chicken broth
Instructions
Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the garlic, then sauté for about a minute or just until aromatic.
Add the ground beef into the skillet, then cook for a few minutes until crumbly and brown. Remove any fat that surfaces.
Add Dijon mustard, salt, pepper, Worcestershire sauce, and onion powder. Stir everything until well incorporated.
Add the pasta and chicken broth, then stir just until mixed. Let the mixture boil.
Cover the skillet with the lid, then cook the pasta noodles for a few minutes until al dente.
Remove the pan from the heat, then stir in the tomatoes and cheddar cheese to combine.
Put the lid on once again and let the cheese melt completely.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
