One Pot Cheeseburger Macaroni
Ground beef, onion, and elbow macaroni simmered in beef broth with ketchup and mustard, then finished with melted cheddar and pickles.
Equipment
- Large deep pot
- Wooden spoon
- Cheese grater
- Meat thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 lb ground beef 80 percent lean
- 3 cup beef broth low sodium
- 2 cup elbow macaroni dry
- 2 tbsp ketchup
- 1 tsp yellow mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese about 4 ounces
- ¼ cup diced dill pickles for topping
Instructions
Cooking
- Saute. Cook the onion in the oil for 4 minutes, then add the garlic for 30 seconds.
- Brown. Add the beef and cook until no pink remains and it reaches 160 degrees F. Drain the fat.
- Simmer. Add the broth, ketchup, mustard, salt, and pepper and bring to a simmer.
- Cook. Stir in the macaroni, cover, and simmer 10 to 12 minutes until tender.
- Finish. Off the heat, stir in the cheddar and top with pickles.
Notes
Substitutions: Ground turkey can replace the beef, and any small pasta shape works with similar timing.
Tips: Stir often while the pasta simmers and add a splash of warm broth if it gets dry.
Storage: Refrigerate leftovers for up to 4 days and add a little broth or milk when reheating.
Nutrition is calculated for 1 of 4 servings and is an estimate.