Cheeseburger Mac
Get ready to indulge in the ultimate one-pot comfort food with this creamy, cheesy Cheeseburger Mac! Combining the hearty flavors of savory ground beef, tender elbow macaroni, and a velvety cheddar cheese sauce, this recipe brings a burger-inspired twist to classic mac and cheese. Perfectly seasoned with paprika, garlic, and a touch of ketchup and mustard for that signature "cheeseburger" flavor, this dish is a breeze to whip up in just 35 minutes. Ideal for busy weeknights, this family-friendly meal is cooked entirely in one skillet, making cleanup effortless. Serve it hot and garnish with fresh parsley for a pop of color—it’s pure comfort in every bite! Perfectly keyworded for busy home cooks, "easy one-pot dinners" and "cheeseburger mac recipes" are the stars of this crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 3 cups beef broth
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 0.5 cup whole milk
- 1 tablespoon butter
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 2 tablespoons, chopped (for garnish, optional) parsley
Instructions
Heat a large skillet or Dutch oven over medium-high heat and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet. Cook until the onion is soft and translucent, about 3-4 minutes.
Stir in the paprika, salt, black pepper, and tomato paste. Cook for 1-2 minutes to allow the spices and tomato paste to incorporate into the beef mixture.
Add the canned diced tomatoes (with juice), beef broth, and uncooked elbow macaroni to the skillet. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking, until the macaroni is tender.
Lower the heat and stir in the shredded cheddar cheese, whole milk, and butter. Mix until the cheese has melted and created a creamy sauce, about 2-3 minutes.
Add the ketchup and mustard, stirring to combine. Taste and adjust seasoning if necessary.
Remove from heat and let it rest for 5 minutes to allow the sauce to thicken slightly. Garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
3205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 7747 mg | 337% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 39.2 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2042 mg | 157% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3076 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
