A homemade version of the classic cheeseburger macaroni that's comforting, hearty and wholesome.

It comes together in one pot and I just know the entire family will love it!

How to make cheeseburger macaroni

Macaroni: A 12-ounce box of macaroni, preferably whole grain.
Onion: The start of any delicious dish.
Ground beef: Because it's cheeseburger macaroni, afterall.
Spices and herbs: Specifically onion and garlic powder, oregano, celery salt, mustard powder and black pepper.
Flour: A few tablespoons to make a roux to thicken the sauce.
Stock: Beef stock will give the gravy/sauce a wonderful richness.
Milk: Adds creaminess to the stock.
Cheddar cheese: A few cups of shredded cheddar cheese to achieve the "cheeseburger" part of this recipe.
Worcestershire: A few quick swigs will bring this dish to the next level.

Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and set aside.
Heat the oil or butter in a large stock pot to medium. Add the onion and sauté 3-4 minutes or until slightly soft.
Add the ground beef and sauté 5-6 minutes or until browned, breaking up the meat with a wooden spoon as it cooks.
Stir in the salt, onion powder, garlic powder, oregano, salt, mustard powder and black pepper and sauté 30-60 seconds or until the seasonings are fragrant.
Stir in the flour and cook 1-2 minutes, stirring constantly.
Add the stock and bring to a simmer for 2-3 minutes or until slightly thickened.
Stir in the milk and bring to a simmer for 5-6 minutes or until thickened, stirring frequently.
Remove from the heat and stir in the cheese and Worcestershire sauce.
Taste and adjust seasoning, if necessary.
Fold in the cooked macaroni. Serve.

For the macaroni: I suggest whole grain macaroni for the fiber, but you can use any macaroni you choose.
- Other high fiber and nutrient-dense options are bean or legume pastas and those fortified with omega 3s and/or fiber.
For the onion: For a shortcut, use pre-diced frozen onion.
For the ground beef: You can swap in ground turkey or chicken for some or all of the beef.
For the stock: Use broth or stock, or make your own using beef bouillon.
For the milk: Use any milk you like, such as skim, 1%, 2% or whole.
- You can also sub in a plain milk alternative, such as soy.
For the cheese: If you like sharp cheddar, sub in half sharp, half mild.

To make this gluten free: Use gluten free elbow macaroni and gluten free all-purpose flour for the roux.
- Check to see if the Worcestershire sauce is gluten free.
- Be sure all ingredients you choose are gluten free.
To make this dairy free: Use a plain dairy free milk alternative, such as soy, pea, oat or almond.
To make this nut free: There are no nuts in this recipe.
- Be sure all ingredients are nut free.
To make this egg free: There are no eggs in this recipe.

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A homemade version of the classic cheeseburger macaroni that's comforting, hearty and wholesome.

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Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and set aside.
Heat the oil or butter in a large stock pot to medium. Add the onion and sauté 3-4 minutes or until slightly soft.
Add the ground beef and sauté 5-6 minutes or until browned, breaking up the meat with a wooden spoon as it cooks.
Stir in the salt, onion powder, garlic powder, oregano, salt, mustard powder and black pepper and sauté 30-60 seconds or until the seasonings are fragrant.
Stir in the flour and cook 1-2 minutes, stirring constantly.
Add the stock and bring to a simmer for 2-3 minutes or until slightly thickened.
Stir in the milk and bring to a simmer for 5-6 minutes or until thickened, stirring frequently.
Remove from the heat and stir in the cheese and Worcestershire sauce.
Taste and adjust seasoning, if necessary.
Fold in the cooked macaroni. Serve.

Keywords: comfort, pasta, noodles, burger, beef, one pot