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close-up of a bowl of cheeseburger macaroni
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One Pot Cheeseburger Macaroni

This cheeseburger macaroni recipe is made in one pot for a fast, easy, kid-friendly, and comforting weeknight dinner! It's ready in just 30 minutes.
Course Main Course
Cuisine American
Keyword bacon cheeseburger pasta, cheeseburger macaroni, cheeseburger pasta recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 620kcal

Ingredients

  • 4 strips bacon cut into small pieces
  • 1 pound lean ground beef
  • 1/2 medium onion chopped
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 3 cups beef broth
  • 1 cup uncooked elbow macaroni
  • 2 cups grated cheddar cheese
  • 1/4 cup chopped pickles optional

Instructions

  • Cut the bacon up (use kitchen shears to do this quickly) and add it to a soup pot/Dutch oven. Fry it over medium-high heat until crispy (about 10 min). Transfer the bacon to a paper towel lined plate but leave the bacon fat in the pot.
  • Add the ground beef and onion to the pot. Cook it, breaking it up with your spoon as you go along, until browned (about 8 minutes). Spoon out most of the excess fat.
  • Stir in the tomato paste, ketchup, mustard, garlic powder, Worcestershire sauce, and beef broth. Increase the heat to high and bring to a boil.
  • Once it's boiling, add in the macaroni. Reduce the heat so it's not boiling like crazy (a rapid simmer is good). I cooked mine over medium heat. Let it cook uncovered until the pasta is tender and most of the liquid has been absorbed (about 13-15 minutes). Stir it every couple of minutes so nothing sticks to the bottom of the pot.
  • Take the pot off the heat and stir in the cheddar and cooked bacon (I reserve some for topping the bowls). Season with salt & pepper as needed, and let it sit for a few minutes to absorb more of the liquid (if needed) and for the flavors to meld more. If you want to have a layer of cheese on top, stir in about 3/4 of the cheese and then sprinkle the rest on top and cover the pot so it melts faster.
  • Serve with the chopped pickles if using.

Notes

  • Serves 4-6 depending on how much people eat/what else you serve it with.
  • Troubleshooting tip: As with any one pot pasta, ingredients, pots, and stoves vary. If you're running out of liquid (like it's close to sticking and burning) when you still have a while to go before the macaroni is cooked, add in more broth or water, 1/2 cup at a time. The pasta will soak up the sauce quite quickly, so if it seems too liquidy, just wait a little bit longer.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 620kcal | Carbohydrates: 28g | Protein: 48g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1576mg | Potassium: 859mg | Fiber: 2g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 4mg | Calcium: 452mg | Iron: 4mg