Description
The perfect blend of two comfort food favorites that will have your family asking for seconds!
Ingredients
Scale
For the Base:
- 1 pound lean ground beef (85/15)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon yellow mustard
- 8 cups low-sodium chicken broth
- 2 cups whole milk
- 2 cups elbow macaroni
For the Cheese Mixture:
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup American cheese, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Optional Toppings:
- Crispy bacon bits
- Extra shredded cheese
- Diced tomatoes
- Chopped pickles
- Green onions
Instructions
- Brown the Beef
- Heat Dutch oven over medium-high heat
- Add ground beef, breaking into small pieces
- Cook until browned (8-10 minutes)
- Drain excess fat if needed, leaving 2 tablespoons
Jack’s Test: “When it smells like a burger, it’s ready!”
- Build the Base
- Add onions to beef, cook until soft (5 minutes)
- Add garlic, cook 30 seconds
- Stir in tomato paste and mustard
- Pour in broth, scraping bottom of pot
- Add milk and bring to boil
Aliana’s Tip: “Stir it like you’re making a tornado!”
- Cook the Pasta
- Add macaroni to boiling liquid
- Reduce heat to medium
- Cook 8-9 minutes, stirring occasionally
- Pasta should be al dente
- Add Cheese
- Remove from heat
- Stir in cheeses gradually
- Add seasonings
- Stir until smooth and creamy
Notes
- Use freshly grated cheese for best melting
- Don’t overcook the pasta
- Adjust liquid if needed for desired consistency
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450
- Fat: 2g
- Carbohydrates: 35g
- Fiber: 24g
- Protein: 28g