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Skillet Cheeseburger Macaroni

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You may be thinking I forgot it’s Thursday and I’m supposed to be thankful today, but you’re wrong!  I wrote this post  Tuesday night to be published Wednesday, but when I went to add the photos, I realized my memory card that had them on it was missing.  One minute it was in my laptop, the next it was just gone.  It took me almost twenty four hours to find it, and I’m super thankful I did, otherwise I couldn’t have shared this recipe, and many others, with you.  Hopefully you are thankful I found it too. :D

I came across this recipe in the latest Cook’s Country magazine and made it almost immediately since I had all the ingredients on hand.  It is a super simple and quick recipe to make, and unlike a lot of my fast & easy go-to dinners, does not include any boxed mixes or canned soups.  I don’t mind prepackaged stuff too much, but I do appreciate a quick & delicious dinner that is made from scratch!

I really enjoyed this, and Dennis liked it even more than I did.  I missed the sweetness from ketchup that is on a regular burger (this recipe has no added sweetener at all) so I actually dotted my plate with a little ketchup and enjoyed it much more that way.  Try it if you miss that hint of sweetness too.

Skillet Cheeseburger Macaroni

Printable recipe
Printable recipe with picture

1 lb. 85% lean ground beef (I used 93% lean)
1 cup finely chopped onion, divided
12 oz (3 cups) elbow macaroni
2 1/2 cups chicken broth
1 (15 oz) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
Salt and pepper
6 oz. chopped deli American cheese (I used cheddar)
1/2 cup chopped dill pickles

Cook beef and 1/2 cup of the onion in a large 12-inch nonstick skillet over medium-high heat until beef is no longer pink, about 7 minutes. Add macaroni, chicken broth, tomato sauce, Worcestershire, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until macaroni is tender, 8-10 minutes. Stir in cheese, pickles, and remaining 1/2 cup onion. Season with salt and pepper to taste. Serve hot.

Recipe source: Cook’s Country October/November 2013

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

12 responses »

  1. Yum! Comfort food at it’s finest! I need to make this soon!! Pinning. I’m with you, I’d have to add the ketchup…what’s a cheeseburger without ketchup? lol

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  2. Love this skillet dinner! =)
    It sounds delicious!

    Have a great week!

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  3. When does the chicken broth get added in this recipe??

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  4. I’m glad you were able to post this – looks delicious.
    Lillian

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  5. That looks like a dish my Mom used to make growing up, but she called it slumgulion – I am sure it was a way to stretch out ground beef for a family of five – bulk it up with elbow macaroni – I never liked it because of the onions, but my brother and sister make that dish to this day!

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    • Slumgulion!! OMgoatcheeks, that is the best recipe name ever. I’m going to start using that for everything. It really sounds like a derogatory thing – like you’re eating what people in the slums eat. LOL!

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  6. What a great round up…can I order one of each? This mac looks so satisfying and hearty.

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  7. Looks something like what I used to make when we were first married and I was trying to stretch our food budget with pasta! Memories!

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  8. Just shared this one on my Fb page, excited to give it a try with the boys. Spent some time catching up on your blog, it’s been a while. Congratulations on your baby and the blog has grown so much! Awesome job! I’ll let you know how we like this one!

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