Hamburger Macaroni made in one pot, perfect for busy weeknights and is way better than the box version!
Servings 8 people
- 1 lb. ground beef
- 1 Tbsp. olive oil
- 1/2 white onion, diced
- 1 Tbsp. cornstarch
- 1/2 tsp. paprika
- salt and pepper to taste
- 2 tsp. garlic, minced (2 cloves)
- 1/4 cup ketchup
- 1/2 tsp. Worcestershire sauce
- 16 oz. macaroni noodles, dry (uncooked)
- 4 cups beef broth
- 1/4 cup whole milk
- 3 cups shredded cheddar cheese
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.
Add in the onions, cornstarch, paprika, salt and pepper. Stir and cook until beef is no longer pink.
Add in garlic. Stir and cook for 1 more minute.
Add in the ketchup and Worcestershire. Stir to combine.
Pour in the dry macaroni and beef broth. Bring to a boil.
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!
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.
Serving: 1serving | Calories: 561kcal | Carbohydrates: 48g | Protein: 30g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 855mg | Potassium: 435mg | Fiber: 2g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 2mg | Calcium: 347mg | Iron: 2mg