Description
A creamy and hearty cheeseburger macaroni packed with seasoned ground beef, tender pasta, melted cheddar, and fresh jalapeños for the perfect spicy kick.
Ingredients
Units
Scale
- 2 cups elbow macaroni, uncooked
- 1 pound ground beef
- 1 small onion, finely diced
- 2 fresh jalapeños, thinly sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup milk
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups freshly shredded cheddar 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 necessary.
- Add the sliced jalapeños and minced garlic. Cook for 2 minutes until slightly softened.
- Stir in tomato paste, Worcestershire sauce, salt, black pepper, and paprika. Cook for 1 minute to deepen flavor.
- Pour in the beef broth, milk, and uncooked elbow macaroni. Stir well.
- 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 freshly shredded cheddar cheese.
- Continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy.
- Taste and adjust seasoning or spice level as desired.
- Serve warm and enjoy.
Notes
- Remove jalapeño seeds for milder heat.
- Use freshly shredded cheese for smoother melting.
- Add a splash of milk if the sauce thickens too much.
- Reheat gently on low heat to maintain creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 4g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg