One-Pot Cheeseburger Macaroni (Recipe 33 of 125)

A recipe titled "One-Pot Cheeseburger Macaroni" seems like a recipe that I'd like. This is the third recipe I've tried over the years that is similar. And I gotta say, it's really not my jam. All the ingredients I like, but putting them all together? Not so much. 

This recipe has a lot of steps, but it's all pretty easy. I cannot emphasize enough the instruction about adding the cheese to the milk/flour mixture on low heat. Low heat helps the cheese melt evenly and smoothly. 

I also didn't use one pot...for some reason my brain missed that part of the title. Also, don't over salt anything. The cheeses add enough salt. I seasoned the beef, but that was it. It didn't need any additional salt. 

One-Pot Cheeseburger Macaroni

Recipe from Taste and See

Serves 12

FOR THE MEAT MIXTURE:

1 T olive oil

1 medium onion, finely chopped

1½ pounds lean ground sirloin

1 tsp onion powder

2 tsp garlic powder

1 tsp salt

1 tsp chili powder (or hot chili powder if you like it spicier)

3 T tomato paste

FOR THE MAC AND CHEESE:

1 pound short pasta, such as elbow macaroni

3 c whole milk, warmed

3 T butter

¼ c flour

2 tsp mustard powder

8 ounces finely chopped American cheese (2 cups) *See Note

12 ounces grated extra sharp cheddar cheese (3 cups)

2 ounces grated Parmesan (1 cup)

1 tsp salt

1/2 tsp pepper

Add olive oil, chopped onion, ground beef, and seasonings to a large pot and sauté until the meat is fully cooked and the onions are translucent. Thoroughly mix in tomato paste, sauté for 2 minutes, then transfer the meat mixture to a bowl and set aside.

Use the same pot to cook pasta in boiling salted water until al dente, about 2 minutes less than package instructions. While pasta is cooking, warm the milk in a separate pot.

Drain pasta once cooked, ***reserving at least 1 cup of the pasta water.***

Return the empty pot to the stove over medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine.

Slowly whisk in the warm milk and bring to a boil, then reduce heat to medium and cook, stirring consistently to prevent the flour from burning or overcooking, for about 3 – 4 minutes.

Reduce heat to low and add cheese in 3 batches, starting with American cheese. Whisk to fully combine, then follow with cheddar and Parmesan (whisk to fully combine after adding each cheese). Season with 1 teaspoon salt and 1/2 teaspoon pepper.

Fold the meat mixture into the cheese sauce, then fold in the pasta, and serve.