BEST Homemade Cheeseburger Macaroni

Kimberly Killebrew

No junk ingredients and tastes WAY better than store-bought!

4.87 from 281 votes

Prep Time 5

Cook Time 15

Total Time 20

Course Entree, Main Course

Cuisine American

Servings servings

Calories 565 kcal

1 pound ground beef
1 tablespoon avocado oil
1 small onion , finely chopped
3 tablespoons tomato paste
1 1/2 teaspoons sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
2 tablespoon all-purpose flour (Gluten Free: dissolve 1 tablespoon cornstarch in the beef broth)
2 cups whole milk
1 3/4 cup quality beef broth
2 cups dried whole wheat elbow macaroni pasta
(Gluten Free: Use GF Macaroni)
2 cups shredded Cheddar cheese

Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste, seasonings and flour. Pour in the milk and broth and stir. Stir in the macaroni. Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes. Stir in the Cheddar cheese until melted.
Serve immediately garnished with some chopped fresh parsley if desired.

Keyword Cheeseburger Macaroni

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