The Scoop
A hearty Friday night Cheeseburger Mac that ties in rich college memories with friends.
I'll never forget the Friday night I decided to shake up the usual 'pizza and a movie' at home with my old college friends. Our chaotic reunion deserved something a bit heartier, so I turned to the tried-and-true combination of cheeseburgers and macaroni. As soon as I opened my pantry to grab the can of tomato paste and the elbow macaroni, I knew it was going to be a hit. Adding smoked paprika gave the ground beef a richer flavor that I knew would remind them of late-night study sessions. My biggest tip: sauté the onions until they're slightly caramelized for a sweet undertone that pairs perfectly with the rich cream cheese.
When my pals walked through the door, noses immediately twitching at the heavenly aroma of onions and garlic, I felt an overwhelming sense of nostalgia. Cooking that dish reminded me of all those meals we shared in cramped dorm rooms where our love for comfort food flourished. Stirring in the shredded cheddar cheese near the end was the real game-changer. It brought everything together in a velvety embrace that transported us back to those simpler days. For a clean presentation, sprinkle with freshly chopped parsley before serving. Sharing that meal nourished not just our bellies but also our friendship, sturdy as the cast-iron pot simmering gloriously on my stove.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- crushed red pepper flakes, optional, to taste
- 2 teaspoons kosher salt, divided
- freshly ground black pepper, to taste
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 5 cups low-sodium chicken stock or broth
- 10 ounces elbow macaroni
- 2 cups cheddar cheese, shredded
- 4 ounces cream cheese
- 1 cup flat-leaf parsley leaves and tender stems, chopped, plus more, optional, to taste, for garnish
Directions
- In a large pot over medium-high heat, add the vegetable oil.
- Add the onion to the heated vegetable oil and cook, while stirring occasionally, until softened, about 6-7 minutes.
- Add the garlic to the onion mixture and cook, while stirring constantly, until fragrant, about 1 minute.
- Add the chili powder, the paprika, the red pepper flakes, 1 teaspoon of the salt, and the black pepper to the onion mixture and stir to combine.
- Add the ground beef to the onion mixture and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes.
- Add the tomato paste and the Dijon mustard to the ground beef mixture and stir until combined.
- Add the chicken stock and the remaining salt to the ground beef mixture and stir to combine.
- Bring the ground beef mixture to a boil and allow it to boil until the flavors meld together, about 6-7 minutes.
- Add the elbow macaroni to the ground beef mixture and cook, while stirring occasionally, until the sauce has thickened and the pasta is al dente, about 9-11 minutes.
- Transfer the pasta mixture from the stovetop to a wire rack.
- Add the cheddar cheese and the cream cheese and stir to combine.
- Add 1 cup of the parsley to the pasta mixture and fold to combine.
- Serve garnished with the extra parsley.
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