Cheesy Hamburger Noodle Pan! Much better than a box mix and just as quick and easy! 1 pot, cook it for dinner and eat the leftovers for lunch.
There’s a slightly guilty side to me that loves the kind of macaroni and ground beef that comes out of a box. It always reminds me of rowdy dinners at home growing up with my brothers and sisters everywhere.
This version from scratch is almost as easy as the boxed version and just as reassuring. It also feeds a crowd and makes excellent leftovers!
And don’t worry about using too many dishes. You can cook the whole thing in one big pan, pasta and all.
Cheese pan with hamburger noodles
ingredients
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1 pound lean ground beef
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1 medium green pepper, diced
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1/2 large sweet onion, diced
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2 medium garlic cloves, chopped
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1/2 teaspoon salt
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1/2 teaspoon ground pepper
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2 1/2 cups chicken broth
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1 1/2 cups half and half
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2 tablespoons all-purpose flour
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8 ounce wide egg noodles
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2 cups grated cheddar or mozzarella
method
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Fry ground beef:
Heat a large 12 inch skillet over medium-high heat. Add the ground beef and sauté, breaking into smaller pieces with a spatula or spoon. When browned, place on a paper towel-lined plate and drain the beef. Put aside.
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Cooking peppers and onions:
Add the peppers and onion to the same pan. Cook until golden brown and soft. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper. Transfer this mixture to another plate and set aside.
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Make the sauce:
Still in the same pan, whisk together the chicken broth and half and half. Bring this mixture to a simmer. Stir in the flour and continue to simmer, about three minutes, until the mixture begins to thicken slightly.
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Cook pasta:
Add the egg noodles to the milk mixture. Cover the pan and cook for about 8 minutes or until the pasta is cooked through. Stir occasionally to ensure all pasta is submerged and cooking.
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Return the ground beef, green peppers, and onions to the pan:
Stir to combine. Finally, stir in the grated cheese and stir until the cheese is melted. Serve immediately.
