Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 pound lean ground beef
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 pinch salt (to taste)
  • 1 pinch black pepper (to taste)
  • 1 cup chicken broth
  • 8 ounces uncooked cellentani pasta (or elbows)
  • 2 cup shredded cheddar cheese
  • 16 ounce can diced tomatoes (drained (optional))
  • parsley (for garnish (optional))

Instruction

  • In a large skillet over medium heat, warm olive oil. Add garlic and cook until golden brown and fragrant, about 1-2 minutes.
  • Add ground beef to skillet and cook and crumble until browned, about 5-8 minutes. If necessary, drain any excess grease from the pan.
  • Add Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper to ground beef, then quickly stir to coat the ground beef.
  • Pour in chicken broth and elbow pasta to skillet, then stir. Bring mixture to a boil, cover, and allow to cook until pasta is tender, about 10 to 15 minutes.
  • Remove saucepan from heat. Lift lid and add cheddar cheese and diced tomatoes, then stir to mix. Return lid and let cheeseburger macaroni sit for 2-4 minutes or until cheese has melted.
  • Serve cheeseburger macaroni immediately with chopped parsley as garnish.