One-Pot Cheeseburger Macaroni
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- Pinch crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- 1 pound ground beef, 80/20
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 5 cups low-sodium chicken stock or broth
- 10 ounces elbow macaroni
- 2 cups shredded Cheddar, about 8 ounces
- 4 ounces cream cheese
- 1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional
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Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Source
Original recipe: View Original
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