Cheeseburger Macaroni

Method

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1. Heat the oil in a large, deep skillet over medium-high heat. Cook the onion for 4 minutes, then add the beef and cook for 8 minutes, breaking it up, until browned. Pour off all but 1 tablespoon of the fat.

   Mark done Start 4 min timer

2. Stir in the garlic, ketchup, mustard, Worcestershire sauce, paprika, onion powder, salt and pepper and cook for 1 minute.

   Mark done Start 1 min timer

3. Pour in the stock and milk, bring to a simmer and stir in the macaroni.

   Mark done

4. Simmer uncovered for 12 to 14 minutes, stirring every couple of minutes so that the pasta does not stick, until the macaroni is tender and the sauce has thickened enough to cling.

   Mark done Start 12 min timer

5. Take the skillet off the heat and stir in the cheddar in three handfuls, letting each melt before the next. Leave for 5 minutes, since the sauce thickens as it stands.

   Mark done Start 5 min timer

6. Serve topped with pickles and chives.

   Mark done

Chef’s Tips

• Stir often while the pasta cooks. The starch settles, and the macaroni sticks to the base of the pan if it is left.
• Add the cheese off the heat. Cheese stirred into a boiling sauce turns grainy and oily.
• Grate the cheddar from a block. Pre-grated cheese is coated in starch and does not melt as smoothly.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A green salad
• Steamed broccoli
• Garlic bread

Storage & Reheating

Keep in the fridge up to 4 days and reheat with a splash of milk, stirring. It does not freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.