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Pioneer Woman Hamburger Mac and Cheese

Pioneer Woman Hamburger Mac and Cheese - recipe card
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This hearty one-pan dish combines seasoned ground beef with tender elbow macaroni in a rich, creamy cheddar sauce. It’s comfort food at its best, ready in under 30 minutes for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb (453 g) ground beef (80/20)
  • 1/2 cup onion, finely diced (about 1 medium)
  • 2 cloves garlic, minced
  • 1 tsp kosher salt, divided (1/2 tsp for beef, 1/2 tsp for sauce)
  • 1/2 tsp black pepper, divided (1/4 tsp for beef, 1/4 tsp for sauce)
  • 2 cups elbow macaroni (about 8 oz / 225 g)
  • 2 1/2 cups water
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp Dijon mustard
  • 1/2 tsp paprika
  • 8 oz (226 g) sharp cheddar cheese, shredded (about 2 cups)
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Add the ground beef and spread it out into an even layer. Let it brown undisturbed for 3-4 minutes, then break it apart with a wooden spoon and continue cooking until the beef is fully browned and no longer pink, about 5-6 minutes total. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Add the diced onion to the pot and cook over medium heat, stirring occasionally, until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
  3. Add the elbow macaroni to the pot, along with the water, milk, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a boil over high heat.
  4. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 10-12 minutes, stirring occasionally to prevent sticking. The pasta should be almost tender and most of the liquid absorbed, with a slightly saucy consistency.
  5. While the pasta cooks, make the cheese sauce base. In a small saucepan, melt the butter over medium heat. Once the butter foams and stops sizzling, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. This is a roux that will thicken the sauce.
  6. Gradually whisk in the Dijon mustard, paprika, and about 1/2 cup of the hot milk from the pasta pot (or additional milk if needed) to create a smooth paste. Then slowly whisk in 1/2 cup of additional liquid from the pot, stirring until smooth. Let it simmer for 1-2 minutes until slightly thickened.
  7. Remove the roux mixture from the heat and immediately add the shredded cheddar cheese, stirring until completely melted and smooth. If the sauce seems too thick, whisk in a splash of milk. Season with salt and pepper to taste.
  8. Once the pasta is cooked to al dente, pour the cheese sauce over the beef and pasta mixture. Stir gently to combine, ensuring every macaroni is coated. If the dish seems too thick, add a little more milk or water to reach your desired consistency.
  9. Cook over low heat for an additional 2-3 minutes, stirring constantly, until everything is heated through and the sauce is creamy and bubbling slightly. Be careful not to overcook, as the sauce can become too thick.
  10. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of milk or water to loosen the sauce. Freezing is not recommended, as the pasta texture and cheese sauce may become grainy.

Nutrition

Keywords: hamburger mac and cheese, cheeseburger pasta, ground beef mac and cheese, one pot pasta, weeknight dinner, comfort food, creamy cheddar, elbow macaroni, quick dinner, family meal, American classic

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-hamburger-mac-and-cheese-recipe/