Cheeseburger Mac ‘n Cheese
12-16 ounces elbow macaroni noodles, cooked al dente according to package instructions minus 1 minute
1-2 teaspoons olive oil, as needed
1 pound ground beef
1 cup yellow onion, small diced
4 cloves garlic, minced
15 ounces canned tomato sauce
1½ cups milk
1 teaspoon kosher salt
freshly ground black pepper, to taste
1 teaspoon granulated sugar
3 cups grated cheddar cheese
4 ounces American cheese
Very finely chopped Italian parsley leaves, for garnish
Heat a large skillet or Dutch oven on medium-high heat. Add the olive oil and add beef. Cook the beef, breaking it up with a wooden spoon, until it’s browned. Add the onions and garlic and cook until soft, about 2-3 minutes.
Drain any excess fat if needed.
Add the tomato sauce milk and sugar, season to taste with salt and pepper. Stir to combine.
Bring the mixture to a simmer and cook for a few minutes to help infuse the flavors. Fold in the cooked pasta and then add the cheese and mix until everything comes together. Garnish with parsley before serving.
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