One-Pot Cheeseburger Macaroni (Print Version)
# Ingredients:
01 -
2 tablespoons vegetable oil
02 -
1 large onion, diced
03 -
2 cloves garlic, minced
04 -
1 tablespoon chili powder
05 -
1/2 teaspoon smoked paprika
06 -
Pinch crushed red pepper flakes, optional
07 -
Kosher salt
08 -
Freshly ground black pepper
09 -
1 pound ground beef (80/20 lean-to-fat ratio)
10 -
2 tablespoons tomato paste
11 -
1 tablespoon Dijon mustard
12 -
5 cups low-sodium chicken stock or broth
13 -
10 ounces elbow macaroni
14 -
2 cups shredded Cheddar cheese, about 8 ounces
15 -
4 ounces cream cheese
16 -
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish (optional)
# Instructions:
01 -
Heat vegetable oil in a large pot over medium-high heat. Add diced onion and cook, stirring occasionally, until softened, about 6 to 7 minutes. Add minced garlic and cook, stirring, until fragrant, about 1 minute.
02 -
Stir in chili powder, smoked paprika, crushed red pepper flakes (if using), 1 teaspoon kosher salt, and a few grinds of black pepper. Add the ground beef and break it into smaller pieces using a large spoon. Cook, stirring occasionally, until beef is fully cooked and no longer pink, about 6 to 7 minutes.
03 -
Stir in the tomato paste and Dijon mustard until well combined.
04 -
Pour in the chicken stock and add 1 teaspoon kosher salt. Bring to a boil, about 6 to 7 minutes. Add elbow macaroni, stirring occasionally, and cook until pasta is al dente and the sauce has thickened, about 9 to 11 minutes.
05 -
Remove the pot from heat. Stir in shredded Cheddar cheese and cream cheese until smooth. Fold in chopped parsley and garnish with additional parsley, if desired.
06 -
Transfer any remaining portions to an airtight container and refrigerate for up to 5 days.
# Notes:
01 -
Everything cooks in a single pot, reducing cleanup and simplifying preparation.
02 -
Nostalgic and budget-friendly, this dish is perfect for weeknight dinners.