Homemade Cheeseburger Macaroni
Ground beef and elbow macaroni simmered in milk and beef broth with tomato paste and paprika, finished with melted cheddar, in one skillet. Serves 6.
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Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 small onion finely chopped
- 3 tablespoons tomato paste
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 3/4 cups beef broth
- 2 cups dried elbow macaroni whole wheat or regular
- 2 cups cheddar cheese shredded
Instructions
- Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains and it reaches 160°F.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the tomato paste, seasonings and flour.
- Pour in the milk and broth and stir, then stir in the macaroni.
- Bring to a boil, then reduce the heat to medium-low, cover and simmer for 10 to 12 minutes, until the macaroni is done. For al dente pasta, check after 9 minutes.
- Stir in the cheddar until melted and serve right away, with chopped fresh parsley if you like.
Notes
Keep the simmer gentle once the milk is in. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 549kcalCarbohydrates: 38gProtein: 31.6gFat: 29.7gSodium: 994mgFiber: 2.2gSugar: 7.5g