Description
A comforting and delicious dish that combines the classic flavors of a cheeseburger with pasta in one pot, making it perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 cup milk
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large, deep skillet or Dutch oven, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onion is softened, about 6-8 minutes. Drain excess fat.
- Add the minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 1-2 minutes until fragrant.
- Pour in the beef broth and milk. Stir to mix well, scraping up any browned bits from the bottom of the skillet.
- Add the uncooked elbow macaroni to the skillet and stir to ensure the noodles are submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 12-15 minutes, or until the macaroni is tender and most of the liquid has been absorbed, stirring occasionally.
- Remove the skillet from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
- Garnish with chopped fresh parsley before serving, if desired.
Notes
Use lean ground beef to reduce excess fat in the dish. Feel free to add in veggies like bell peppers or mushrooms for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American