Cheeseburger Macaroni and Cheese
Indulge in the ultimate comfort food fusion with this Cheeseburger Macaroni and Cheese—a hearty, one-pot dish that combines the best of both worlds! Tender elbow macaroni is coated in a rich, creamy cheddar cheese sauce and loaded with seasoned ground beef, tangy ketchup, and a hint of yellow mustard for that classic cheeseburger flavor. A touch of diced tomatoes adds freshness, while a buttery roux ties it all together with velvety perfection. Ready in just 35 minutes, this quick and easy dinner is perfect for busy weeknights or casual gatherings. Garnish with fresh parsley for a burst of color, and enjoy a crowd-pleasing meal that delivers cheesy, beefy goodness in every bite!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 1 pound Ground beef
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Beef broth
- 2 cups Shredded sharp cheddar cheese
- 1 cup Diced tomatoes (canned, drained)
- 2 tablespoons Ketchup
- 1 teaspoon Yellow mustard
- 2 tablespoons Butter
- 2 tablespoons Parsley (optional, for garnish)
Instructions
In a large pot, bring salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, add the ground beef, salt, ground black pepper, and garlic powder. Cook until the beef is browned and fully cooked, about 5-7 minutes. Drain excess grease if necessary and set the beef aside.
In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
Slowly pour in the milk and beef broth, whisking constantly to avoid lumps. Cook the mixture for 3-4 minutes, or until it begins to thicken.
Reduce the heat to low and gradually stir in the shredded cheddar cheese until it is fully melted and the sauce is smooth.
Stir in the cooked ground beef, drained diced tomatoes, ketchup, and yellow mustard. Mix until all ingredients are well combined.
Add the cooked macaroni to the skillet and toss to coat evenly in the cheeseburger sauce.
Cook for an additional 2-3 minutes over low heat, stirring occasionally, until the dish is heated through.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 395 mg | 30% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 423 mg | 9% | |
*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.
