One-pot cheeseburger macaroni
Beef mince and macaroni cooked together in one pot in a tangy tomato and mustard sauce, melted with cheddar and topped with pickles. Tastes like a cheeseburger.
- Prep
- 3 min
- Cook
- 17 min
- Serves
- 4
- Per serve
- 720 kcal
Ingredients
Method
Boil the kettle for the stock. Heat the oil in a large, wide saucepan or deep frying pan over high heat while you chop the onion.
Add the onion and mince and cook, breaking up the mince, until browned with no pink left.
Stir in the garlic, tomato paste, Worcestershire and mustard and cook for a minute until the paste darkens slightly.
Pour in the hot stock and milk, add the macaroni and bring to a boil. Cover, lower to a lively simmer and cook, stirring every couple of minutes so nothing sticks, until the pasta is tender and most of the liquid is absorbed.
Take off the heat and stir in the cheddar until melted and creamy. Season with salt and pepper, add a splash of water if it's too thick, and serve topped with chopped pickles.
Tips
- Use a wide pan rather than a tall pot so the pasta sits in one layer and cooks evenly.
- The sauce thickens as it stands, so pull it off the heat while it still looks a little saucy.
- Leftovers reheat well in the microwave with a splash of milk.
