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5

Hamburger Mac and Cheese

Ground beef, elbow macaroni, and a creamy cheddar sauce that all cook together in one pot. It is the homemade version of boxed cheeseburger macaroni, on the table in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Kristin Maxwell

Ingredients

  • Canola oil
  • 1 pound lean ground beef
  • 1 teaspoon kosher salt
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • 2 ½ cups low sodium chicken broth
  • 1 ½ cups whole milk room temperature
  • 3 cups dry macaroni noodles or any short pasta
  • 2 ounces cream cheese room temp, cubed
  • 1 ½ cups freshly shredded block medium cheddar cheese
  • 1 cup freshly shredded block colby jack cheese
  • 1/2 cup parmesan cheese freshly grated
  • 1/2 cup heavy cream
  • Black pepper to taste
  • Optional garnish: Freshly minced parsley or chives

Instructions

  • Measure the milk and broth into a large measuring cup and set aside so they come to room temperature.
  • Heat a large Dutch oven over medium high heat. Add a drizzle of oil, followed by the ground beef. Season with salt and cook, breaking the meat up with a wooden spoon, until most of the pink is gone.
    Cooked ground beef, diced onions in a dutch oven.
  • Add the onions and cook until translucent, 3 to 5 minutes. Add the garlic and cook 30 seconds more.
  • Stir in the Dijon, chicken broth, milk, and pasta. Bring to a boil, then reduce to a simmer. Cover and cook until the pasta is al dente, about 5 to 7 minutes, stirring occasionally.
    Ground beef, uncooked macaroni, milk and broth in a large soup pot.
  • Remove the pot from the heat. Stir in the cream cheese, cheddar, colby jack, Parmesan, and black pepper, stirring until fully melted and smooth.
    Macaroni and ground beef with melted cheeses.
  • Stir in the heavy cream. If the sauce is too thick, add a splash of milk. It will thicken considerably as it stands.
  • Taste and adjust seasoning. Serve immediately, garnished with extra cheese and fresh parsley or chives if desired.
    Hamburger mac and cheese in a large dutch oven iwth a wooden spoon.

Notes

  • Grate your own cheese: Pre-shredded cheese has a starchy coating that keeps it from melting smoothly.
  • Remove the pot from the heat before adding the cheese. Direct heat causes it to break and turn oily.
  • Set the milk and broth out ahead of time. Cold liquid hitting hot beef fat causes the fat to seize and solidify.
  • 85/15 ground beef is the sweet spot. Enough fat for flavor without excess grease to drain.
  • Pull the pasta at al dente. It continues cooking in the residual heat while the cheese melts in.
  • The sauce thickens as it stands, so finish it slightly looser than you want it.
  • No heavy cream? Substitute an equal amount of whole milk. Keep the cream cheese either way.
  • Ground turkey or ground chicken can be swapped in. Add an extra drizzle of oil to compensate for the lower fat.
  • For a tomato version, stir 2 tablespoons of tomato paste in with the Dijon.
  • Leftovers: Store in the refrigerator up to 4 to 5 days, or freeze up to 3 months. Reheat gently with a splash of milk.

Nutrition

Calories: 696kcal | Carbohydrates: 48g | Protein: 43g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 990mg | Potassium: 677mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1085IU | Vitamin C: 2mg | Calcium: 576mg | Iron: 3mg

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