Cheeseburger Macaroni Bowl (Print Version)
# Ingredients:
→ Base
01 -
900 grams lean minced beef
02 -
1 large yellow onion, chopped up
03 -
1 tablespoon minced garlic
04 -
1 tablespoon olive oil
05 -
65 grams all-purpose flour
→ Liquids and Seasonings
06 -
950 milliliters chicken stock
07 -
480 milliliters heavy whipping cream
08 -
1 1/2 teaspoons salt
09 -
1 1/2 teaspoons black pepper
10 -
1 tablespoon onion seasoning
11 -
1 tablespoon dried Italian spices
12 -
1/2 teaspoon smoked paprika
→ Vegetables, Pasta and Cheese
13 -
150 grams dry elbow pasta
14 -
100 grams julienned carrots
15 -
340 grams grated cheddar cheese
16 -
35 grams parmesan, shredded
# Instructions:
01 -
Drizzle olive oil into a deep pot and heat it up. Toss in the ground beef and onion pieces. Break up the meat and cook until browned evenly.
02 -
Put in the garlic and let it cook just a minute until it smells amazing. Sprinkle flour over the mixture and stir constantly for a couple minutes to cook out the raw taste.
03 -
Carefully pour in the chicken stock while whisking to combine. Stir until it slightly thickens, then slowly add the cream and mix well.
04 -
Toss in paprika, Italian herbs, salt, black pepper, and onion spice. Stir it all up, making sure everything blends well.
05 -
Turn up the heat to get it boiling. Once it’s bubbling, add the dry macaroni and carrot strips. Stir and let it boil again.
06 -
Turn the heat down low. Cover the pot and let it simmer away for 20 minutes. Stir now and then to prevent sticking.
07 -
Take off the lid and give it another stir. Add cheddar and parmesan into the pot. Mix until it melts and gets smooth. Serve while hot.
# Notes:
01 -
Wait until the stove’s off before melting the cheese, so it stays creamy and doesn’t clump.