One-Pot Cheeseburger Macaroni

• 8 oz elbow macaroni
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tsp mustard powder
• 1/2 tsp black pepper
• Salt to taste

Steps

1. 1 In a large pot, cook ground beef, onion, and garlic until browned, breaking meat into crumbles.
2. 2 Stir in macaroni, beef broth, milk, ketchup, Worcestershire sauce, mustard powder, black pepper, and a pinch of salt.
3. 3 Bring to a boil, then reduce heat to simmer, stirring occasionally, until macaroni is tender.
4. 4 Stir in cheddar cheese until melted and sauce is creamy.
5. 5 Serve hot, garnished with extra cheese or parsley if desired.

Equipment

• Large pot with lid

Variations

• Add sautéed mushrooms for an earthy twist.
• Include diced bell peppers for extra crunch and color.

Substitutions

• Use ground turkey or chicken for a leaner option.
• Swap cheddar for another favorite melting cheese like mozzarella or Monterey Jack.

Pairings

• Cornbread
• Pickled vegetables

Nutrition

Tips

• For extra flavor, add a splash of hot sauce.
• If the sauce seems too thick, thin with a bit more milk or broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop, stirring in a splash of milk.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pairs well with a cold beer or a glass of red wine.

FAQ