Hamburger Macaroni

Hamburger Macaroni made in one pot, perfect for busy weeknights and is way better than the box version!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 561kcal

Heat olive oil in a large pot over medium high heat. Add beef and break up with a wooden spoon so it begins to cook.
1 Tbsp. olive oil, 1 lb. ground beef
Add in the onions, cornstarch, paprika, salt and pepper. Stir and cook until beef is no longer pink.
1/2 white onion, diced, 1 Tbsp. cornstarch, 1/2 tsp. paprika, salt and pepper to taste
Add in garlic. Stir and cook for 1 more minute.
2 tsp. garlic, minced (2 cloves)
Add in the ketchup and Worcestershire. Stir to combine.
1/4 cup ketchup, 1/2 tsp. Worcestershire sauce
Pour in the dry macaroni and beef broth. Bring to a boil.
16 oz. macaroni noodles, dry (uncooked), 4 cups beef broth
Then, turn heat down to low, cover and cook for 8-10 minutes or until noodles are done.
Lastly add in the milk and cheese. Stir to combine. Season with salt and pepper as needed and serve warm!
1/4 cup whole milk, 3 cups shredded cheddar cheese

I recommend using freshly grated cheddar cheese, not the pre-shredded kind.

Be sure to add in the pasta dry. No need to cook it before! (yay!)

When reheating leftovers I find it best to do so on the stove and add in a little milk to make it creamy again.