Ingredients

1 lb. ground beef

Salt and pepper, to taste

3 tablespoons butter

3 tablespoons flour

1 ½ cups beef broth

1 cup chicken broth

½ cup half and half (half milk, half light cream)

1 teaspoon Worcestershire sauce

½ beef bouillon cube

2 cups cheddar cheese, shredded

½ lb. macaroni (about 2 cups)

½ teaspoon each: onion powder, garlic powder, oregano, basil, mustard powder, parsley

1/8 teaspoon smoked paprika

Instructions

Step 1: In a large measuring cup with a spout, combine beef broth, chicken broth, half and half, Worcestershire sauce, and all the seasonings. Stir well and set aside. Measure out all other ingredients before starting.

Step 2: Bring a large pot of salted water to a boil for the macaroni.

Step 3: Season the ground beef lightly with salt and pepper. Preheat a large skillet over medium-high heat, add the beef, and cook while crumbling until browned and cooked through, about 8 minutes. Drain excess grease and set beef aside.

Step 4: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, or until it turns a toasty brown color.

Step 5: Reduce heat to medium-low and slowly add the prepared sauce mixture in small splashes, stirring continuously to prevent the roux from breaking. Stir in the beef bouillon cube.

Step 6: Bring the sauce to a boil, then reduce heat to a simmer and let it cook uncovered while the pasta boils.

Step 7: Add the macaroni to the boiling water and cook until just al dente. Drain well.

Step 8: Lower heat under the sauce to low. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and combined.

Step 9: Return the cooked ground beef to the sauce and stir to combine.

Step 10: Add the drained macaroni to the skillet and stir everything together. The sauce may appear thin at first but will thicken as it stands. Remove from heat and serve immediately.

Tips & Variations

For extra flavor, try adding sautéed onions or bell peppers when cooking the ground beef.

Substitute half and half with whole milk if you prefer a lighter sauce.

Use sharp cheddar cheese for a more pronounced cheesy taste.

Leftover hamburger can be swapped with cooked ground turkey or chicken.

To add some heat, sprinkle in a pinch of cayenne pepper or red pepper flakes with the seasonings.

FAQs

Can I use a different type of pasta?

Yes, you can substitute macaroni with other small pasta shapes like shells, penne, or rotini. Just adjust the cooking time according to the pasta package instructions.

Is this recipe freezer-friendly?

This dish can be frozen, though the texture of the pasta may change slightly after thawing. Freeze in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.