Description
A creamy and comforting dairy free cheeseburger macaroni made with seasoned ground beef, tender pasta, and a smooth plant based cheddar style sauce.
Ingredients
Units
Scale
- 2 cups elbow macaroni, uncooked
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup unsweetened plant milk
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups dairy free shredded cheddar style cheese
Instructions
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and fully cooked. Drain excess grease if needed.
- Add the minced garlic, salt, black pepper, paprika, tomato paste, and Worcestershire sauce. Stir and cook for 1 minute.
- Pour in the beef broth, unsweetened plant milk, and uncooked elbow macaroni.
- Stir well and bring to a gentle simmer.
- Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Reduce the heat to low and stir in the dairy free shredded cheddar style cheese.
- Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
- Taste and adjust seasoning if needed.
- Serve warm and enjoy.
Notes
- Use unsweetened plant milk to avoid altering the flavor.
- Stir frequently to prevent sticking.
- Add a splash of plant milk when reheating to restore creaminess.
- Choose a dairy free cheese that melts well for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg