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Cheeseburger Macaroni

Cheeseburger Macaroni


8 oz. elbow noodles

1 lb. ground beef

1 tbsp. ketchup

1 tbsp. prepared mustard

¼ c. chopped onion

½ tsp. salt

¼ tsp. pepper


Cheese Sauce:

3 tbsp. butter

4 tbsp. flour

1 c. milk

1 c. grated cheddar


Set water for pasta on the stove to boil. To make the cheese sauce, melt the butter in a saucepan, then add the flour and form a thick paste (roux). Allow to cook for a couple of minutes to lightly brown. Add the milk a little at a time, whisking to thin out. When the milk is incoporated but not especially thick, start adding cheese a little at a time and whisk through until melted. When cheese is completely incorporated, set aside.


Bring the pasta to a boil while you are making the meat. Cook to al dente, according to package instructions. Drain, reserving about 1 cup of the pasta water.


Brown the beef and onion in a skillet, and then drain. Add the mustard, ketchup, salt, pepper and cheese sauce. Thin out slightly with the pasta water if necessary. Add the pasta, adjust seasoning, and serve.


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Taken on January 11, 2010