Description
A quick and easy dish that combines the flavors of cheesy burgers with pasta.
Ingredients
Scale
- 8 ounces of elbow macaroni
- 1 pound of ground beef
- 1 cup of diced onions
- 2 cloves of garlic, minced
- 1 can (10.5 ounces) of condensed cheddar cheese soup
- 1 cup of beef broth
- 1 tablespoon of Worcestershire sauce
- 1 cup of shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add the onions and garlic to the skillet, cooking until softened.
- Stir in the cheddar cheese soup, beef broth, and Worcestershire sauce.
- Add the cooked macaroni to the skillet and mix well.
- Stir in the shredded cheddar cheese until melted.
- Season with salt and pepper to taste. Serve hot.
Notes
- You can add vegetables like bell peppers or mushrooms for extra flavor.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 22 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 80 milligrams
Keywords: sloppy cheeseburger pasta