Homemade Cheeseburger Mac
Homemade Cheeseburger Mac
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil, as needed
- 1 yellow onion, diced
- 1/2 green bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 red bell pepper, diced
- 2 pounds ground beef
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon Greek seasoning, to taste
- 1 teaspoon season salt, to taste
- 1/2 teaspoon smoked paprika, to taste
- 1 teaspoon onion powder, to taste
- 1 teaspoon garlic powder, to taste
- 2 tablespoons tomato paste
- 1 can Rotel, 10 ounce, minced
- 1/4 cup spaghetti sauce
- 2 tablespoons beef broth
- 1/2 block cream cheese, 4 ounces
- 2 tablespoons heavy cream
For the Macaroni
- 1 tablespoon salt, for pasta water, to taste
- 3 cups elbow macaroni, dry
- 1/2 teaspoon garlic pepper, to taste
- 1/2 teaspoon chili powder, to taste
For Finishing and Garnish
- 1 3/4 cups mozzarella cheese, freshly grated
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add diced onions, green bell pepper, yellow bell pepper, and red bell pepper. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add ground beef to the skillet with the sautéed vegetables. Season the beef with black pepper, Greek seasoning, season salt, smoked paprika, onion powder, and garlic powder. Use a meat masher or spatula to chop the ground beef completely and cook until it is no longer pink and completely done, avoiding large chunks, about 8-10 minutes.
⏱️ 10 min
- 3
Carefully drain the excess fat from the cooked ground beef and vegetable mixture. This can be done by tilting the skillet and spooning out the fat, or by using paper towels to soak it up.
⏱️ 3 min
- 4
Add tomato paste to the meat mixture and stir to combine. Add the minced Rotel and spaghetti sauce, mixing well.
⏱️ 3 min
- 5
Allow the mixture to come to a simmer. Stir in the beef broth to loosen the sauce. Add the cream cheese to the mixture. Place a lid on the skillet to allow the cream cheese to melt, about 2-3 minutes, then stir until it is fully incorporated and the sauce is nice and creamy.
⏱️ 5 min
- 6
Stir in the heavy cream for extra creaminess. Reduce heat to low and keep warm.
⏱️ 1 min
- 7
In a separate large pot, bring water to a rolling boil and salt it generously. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes.
⏱️ 9 min
- 8
Once the macaroni is cooked, use a slotted spoon or strainer to transfer it directly into the skillet with the meat sauce. Discard the pasta water.
⏱️ 2 min
- 9
Season the combined pasta and sauce with garlic pepper, onion powder, garlic powder, chili powder, a little salt, and a little season salt. Mix thoroughly to ensure all ingredients are well combined and the pasta is evenly coated.
⏱️ 3 min
- 10
Sprinkle the freshly grated mozzarella cheese evenly over the top of the pasta and meat mixture.
⏱️ 1 min
- 11
For a stovetop finish: Place a lid on the skillet and let it simmer on low heat until the cheese is melted, about 5 minutes. For a baked finish: Transfer the mixture to an oven-safe dish if your skillet is not oven-safe. Bake in a preheated oven at 375°F until the cheese is melted and slightly browned, about 10-15 minutes.
⏱️ 10 min•🌡️ 375
- 12
Garnish with fresh chopped parsley and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Cheeseburger Mac
For the Meat Sauce
- 1 tablespoon olive oil, as needed
- 1 yellow onion, diced
- 1/2 green bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 red bell pepper, diced
- 2 pounds ground beef
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon Greek seasoning, to taste
- 1 teaspoon season salt, to taste
- 1/2 teaspoon smoked paprika, to taste
- 1 teaspoon onion powder, to taste
- 1 teaspoon garlic powder, to taste
- 2 tablespoons tomato paste
- 1 can Rotel, 10 ounce, minced
- 1/4 cup spaghetti sauce
- 2 tablespoons beef broth
- 1/2 block cream cheese, 4 ounces
- 2 tablespoons heavy cream
For the Macaroni
- 1 tablespoon salt, for pasta water, to taste
- 3 cups elbow macaroni, dry
- 1/2 teaspoon garlic pepper, to taste
- 1/2 teaspoon chili powder, to taste
For Finishing and Garnish
- 1 3/4 cups mozzarella cheese, freshly grated
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add diced onions, green bell pepper, yellow bell pepper, and red bell pepper. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add ground beef to the skillet with the sautéed vegetables. Season the beef with black pepper, Greek seasoning, season salt, smoked paprika, onion powder, and garlic powder. Use a meat masher or spatula to chop the ground beef completely and cook until it is no longer pink and completely done, avoiding large chunks, about 8-10 minutes.
⏱️ 10 min - 3
Carefully drain the excess fat from the cooked ground beef and vegetable mixture. This can be done by tilting the skillet and spooning out the fat, or by using paper towels to soak it up.
⏱️ 3 min - 4
Add tomato paste to the meat mixture and stir to combine. Add the minced Rotel and spaghetti sauce, mixing well.
⏱️ 3 min - 5
Allow the mixture to come to a simmer. Stir in the beef broth to loosen the sauce. Add the cream cheese to the mixture. Place a lid on the skillet to allow the cream cheese to melt, about 2-3 minutes, then stir until it is fully incorporated and the sauce is nice and creamy.
⏱️ 5 min - 6
Stir in the heavy cream for extra creaminess. Reduce heat to low and keep warm.
⏱️ 1 min - 7
In a separate large pot, bring water to a rolling boil and salt it generously. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes.
⏱️ 9 min - 8
Once the macaroni is cooked, use a slotted spoon or strainer to transfer it directly into the skillet with the meat sauce. Discard the pasta water.
⏱️ 2 min - 9
Season the combined pasta and sauce with garlic pepper, onion powder, garlic powder, chili powder, a little salt, and a little season salt. Mix thoroughly to ensure all ingredients are well combined and the pasta is evenly coated.
⏱️ 3 min - 10
Sprinkle the freshly grated mozzarella cheese evenly over the top of the pasta and meat mixture.
⏱️ 1 min - 11
For a stovetop finish: Place a lid on the skillet and let it simmer on low heat until the cheese is melted, about 5 minutes. For a baked finish: Transfer the mixture to an oven-safe dish if your skillet is not oven-safe. Bake in a preheated oven at 375°F until the cheese is melted and slightly browned, about 10-15 minutes.
⏱️ 10 min•🌡️ 375 - 12
Garnish with fresh chopped parsley and serve hot.
⏱️ 1 min