Cheeseburger Macaroni
For the beef mixture:
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon oregano
  • ½ teaspoon paprika
  • 1 ½ teaspoons cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 can (14.5 ounce) can petite diced tomatoes, undrained
  • 2 cups beef broth
  • 8 ounces pasta, elbow or whatever you prefer
For the Cheese Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup whole milk, can use skim or 1% but it won’t be as creamy
  • 1 cup Sharp Cheddar Cheese
  • 1 heaping tablespoon light sour cream
  1. For the beef mixture: Brown ground beef with onion and garlic in a large skillet. Drain well. Stir in chili powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Cook for a minute stirring constantly. Add the diced tomatoes, beef broth, and macaroni. Bring to a boil. Cover pan and reduce heat, simmer for about 10 to 12 minutes or as long as it takes for your pasta to be al dente. Be sure to stir occasionally to keep it from sticking to the pan and to evenly cook your pasta.
  2. While the beef mixture is simmering, melt the butter in a medium saucepan over medium heat.
  3. Add the flour and whisk for about 2 minutes until bubbly.
  4. Slowly add the milk and bring to a boil, reduce heat and simmer for about 5 minutes until thickened.
  5. Remove from heat and add cheese.
  6. Whisk until mixture is smooth and creamy.
  7. When the meat mixture is done add the cheese sauce to your skillet.
  8. Stir to combine, stir in sour cream and let sit a few minutes to thicken.
  9. Top with extra shredded cheese if desired.
Recipe by Sunflower Supper Club at