Beef Cheeseburger Macaroni
Tender macaroni and savory beef come together in a creamy cheddar sauce with sweet peppers, onion and a little mustard for familiar cheeseburger flavor.
3 min
Prep
21 min
Cook
4
Serves
620
Calories
Macros · per serving
44g protein
57g carbs
21g fat
Ingredients
For 4 servings
- 500 g ground beef
- 250 g elbow macaroni
- 100 g frozen diced onion
- 150 g frozen diced bell pepper
- 100 g cheddar cheese
- 200 ml milk
- 30 g tomato paste
- 15 g yellow mustard
- 450 ml water
- 1 tsp vegetable oil
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Use 93% lean ground beef, pre-shredded cheddar and small elbow macaroni with a package cooking time of 7–8 minutes. Measure the ingredients; the frozen vegetables need no thawing.
- 2
Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the beef, frozen onion and frozen bell pepper. Cook uncovered for about 5 minutes, breaking the beef into small crumbles and stirring frequently, until the beef reaches 160°F (71°C) on a food thermometer.
- 3
Stir in the tomato paste, mustard, garlic powder, salt and black pepper. Add the dry macaroni, 450 ml water and 200 ml milk. Increase the heat to high, cover and bring just to a boil, about 2 minutes; stay beside the pan so the milk does not boil over.
- 4
Remove the lid and reduce to medium heat to maintain a steady simmer. Cook uncovered for 8 minutes, following the selected pasta's 7–8 minute package timing and stirring frequently, especially across the bottom. The macaroni should be tender and the liquid reduced to a small amount of thick sauce rather than free broth.
- 5
Turn the heat to low. Add all the cheddar and stir for 1 minute, until melted and the sauce clings to the macaroni. Divide into four portions.
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