# One-Pot Cheeseburger Macaroni

> One-pot cheesy beef pasta. No box, no junk, all comfort

Recipe page: https://goodguteats.com/recipes/cheeseburger-macaroni/

- Makes: 6 servings, 1 bowl each
- Category: Main course
- Cuisine: American
- Methods: One-Pot, Instant Pot

## One-Pot

Total time: ~41m.

### Nutrition

Per serving, estimated from the ingredients: 861 calories, 48 g protein, 71 g carbs, 42 g fat, 4 g fiber.

### Ingredients (for 6 servings)

- 1½ lb Ground Beef
- 1 Onions
- 1 Red Bell Pepper
- 2 tsp Smoked Paprika
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Ground Mustard
- Black Pepper
- Salt
- 1 tsp Sugar (Generic)
- 2 tbsp Tomato Paste
- 2 cup Beef Broth
- 3 cup 2% Milk
- 2 tbsp Unsalted Butter
- 16 oz Elbow Pasta (Generic)
- 4 slices American Cheese
- 8 oz Sharp Cheddar Cheese

### Steps

1. Heat a large pot or Dutch oven over medium-high. (~2m)
2. Add 1½ lb Ground Beef and break into crumbles with a wooden spoon. Add diced 1 Onions. (~4m)
3. Cook until well-browned. (~6m)
4. Drain all but 1 tbsp fat. (~1m)
5. Add diced: 1 Red Bell Pepper Cook until slightly softened. (~2m)
6. Sprinkle over beef and toast until fragrant: 2 tsp Smoked Paprika 2 tsp Ground Cumin 1 tsp Ground Coriander 1 tsp Ground Mustard 1 tsp Black Pepper 1 tsp Salt 1 tsp Sugar (~1m)
7. Stir in and cook until slightly darkened: 2 T Tomato Paste (~2m)
8. Add and bring to a boil, scraping up browned bits from the bottom: 2 C Beef Broth 3 C Milk 2 T Butter (~2m)
9. Stir in 16 oz Pasta. (~1m)
10. Reduce to medium-low and cover. (~1m)
11. Simmer until pasta is al dente and liquid is still saucy. (~10m)
12. Remove from heat. (~1m)
13. Tear 4 slices American Cheese into pieces and stir until melted. (~2m)
14. Add 8 oz Cheddar Cheese in two batches, stirring until smooth after each. (~2m)
15. Rest before serving. (~4m)

## Instant Pot

Total time: ~27m.

### Nutrition

Per serving, estimated from the ingredients: 861 calories, 48 g protein, 71 g carbs, 42 g fat, 4 g fiber.

### Ingredients (for 6 servings)

- 1½ lb Ground Beef
- 1 Onions
- 1 Red Bell Pepper
- 2 tsp Smoked Paprika
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Ground Mustard
- Black Pepper
- Salt
- 1 tsp Sugar (Generic)
- 2 tbsp Tomato Paste
- 2 cup Beef Broth
- 3 cup 2% Milk
- 2 tbsp Unsalted Butter
- 16 oz Elbow Pasta (Generic)
- 4 slices American Cheese
- 8 oz Sharp Cheddar Cheese

### Steps

1. Set Instant Pot to Sauté. (~1m)
2. When display reads Hot, add 1½ lb Ground Beef and break into small crumbles. Add diced 1 Onions. (~2m)
3. Cook until well-browned. (~6m)
4. Drain excess fat. (~1m)
5. Add diced: 1 Red Bell Pepper Cook until slightly softened. (~2m)
6. Sprinkle over beef and toast until fragrant: 2 tsp Smoked Paprika 2 tsp Ground Cumin 1 tsp Ground Coriander 1 tsp Ground Mustard 1 tsp Black Pepper 1 tsp Salt 1 tsp Sugar (~1m)
7. Stir in and cook: 2 T Tomato Paste Press Cancel. (~1m)
8. Add and scrape the bottom thoroughly to remove any stuck bits: 2 C Beef Broth 3 C Milk 2 T Butter (~2m)
9. Add and push into liquid to submerge. Do not stir: 16 oz Pasta Lock lid, set valve to Sealing. (~1m)
10. Pressure Cook on High. When done, immediately quick release the steam valve. (~4m)
11. Remove lid. Tear into pieces and stir until melted: 4 slices American Cheese Add in two batches, stirring until smooth after each: 8 oz Cheddar Cheese Rest before serving. (~6m)

Pressure cooks pasta in 4 min. Quick release is critical for al dente.

Recipes, not medical advice.