Description
What’s better than a cheeseburger and macaroni? Combining the two into one warm, comforting, and irresistibly cheesy dish!
Ingredients
Scale
- 1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 pound lean ground beef
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 pinch salt, to taste
1 pinch black pepper, to taste
1 cup chicken broth
8 ounce elbow pasta, (uncooked)
2 cup shredded cheddar cheese
16 ounce diced tomatoes, drained (optional)
chopped fresh parsley, for garnish (optional)
Instructions
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In a large skillet over medium heat, warm olive oil. Add garlic and cook until golden brown and fragrant, about 1-2 minutes.
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Add ground beef to skillet and cook and crumble until browned, about 5-8 minutes. If necessary, drain any excess grease from the pan.
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Add Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper to ground beef, then quickly stir to coat the ground beef.
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Pour in chicken broth and elbow pasta to skillet, then stir. Bring mixture to a boil, cover, and allow to cook until pasta is tender, about 10 to 15 minutes.
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Remove saucepan from heat. Lift lid and add cheddar cheese and diced tomatoes, then stir to mix. Return lid and let cheeseburger macaroni sit for 2-4 minutes or until cheese has melted.
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Serve cheeseburger macaroni immediately with chopped parsley as garnish.
Nutrition
- Calories: 436
- Sugar: 3g
- Fat: 19g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 31g