Go Back
Cheeseburger Macaroni
Andre Lewis

Cheeseburger Macaroni

Ground beef, tomato and cheddar make this taste like the diner cheeseburger plate after the fries are gone. The macaroni is cooked separately and folded in at the end, because pasta cannot sit in a crockpot all afternoon and remain itself. Pickles add the necessary sharp edge.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 1 tbsp vegetable oil
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1/2 cup ketchup
  • 2 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 12 oz elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup finely chopped dill pickles

Method
 

  1. Heat the oil in a skillet over medium-high heat and brown the beef until no pink remains, 7 to 8 minutes; drain excess fat.
  2. Add the onion and cook until soft, 4 minutes, then add the garlic for 30 seconds.
  3. Transfer the mixture to a 6-quart slow cooker and stir in the tomatoes, ketchup, mustard, Worcestershire, salt and pepper.
  4. Cover and cook on low until the sauce is thick and the onion has disappeared into it, 4 to 4 1/2 hours.
  5. Boil the macaroni until just tender, drain it and fold it into the beef sauce.
  6. Stir in the cheddar by handfuls, cover and cook on high until melted, about 10 minutes.
  7. Fold in the pickles just before serving so they keep some crunch.