Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
2 cups uncooked elbow macaroni
2 cups beef broth
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1 tsp mustard (optional)
Salt & pepper, to taste
1/4 cup diced pickles (plus extra for topping)
Optional: chopped parsley for garnish
Instructions
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In a large skillet or pot, brown ground beef over medium heat until fully cooked. Drain excess fat.
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Add onion and garlic; sauté 2–3 min until softened.
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Stir in uncooked macaroni, beef broth, milk, mustard, salt, and pepper. Bring to a simmer.
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Cover and cook 10–12 min, stirring occasionally, until pasta is tender and most liquid is absorbed.
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Remove from heat, stir in shredded cheddar cheese until melted and creamy.
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Fold in diced pickles.
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Serve hot, topped with extra pickles and parsley if desired.
Notes
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For extra flavor, add a splash of Worcestershire sauce or smoked paprika.
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Use Velveeta or a cheese blend for a creamier texture.
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Can make ahead and reheat; add a splash of milk to loosen if needed.
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Optional: top with crispy bacon bits for added crunch.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 550