Hamburger and Macaroni

Rachael Ray has nothing against my mother. As far as this family is concerned, my mom invented healthy, delicious home cooking that you can make in 30 minutes or less.

This hamburger and macaroni dish is one of my mom’s recipes that has been served around our house at least once a month for the last 45 years. We even have a special name for it – HMO (Hamburger Macaroni Onions). I’ve also heard it called “goulash” or “American chop suey” or “hamburger noodle casserole”.

Many names for hamburgers and macaroni

Many culinary traditions have a version of hamburger and macaroni. It’s similar to the Central European dish goulash, but this hamburger and mac doesn’t have the paprika powder common in goulash. It’s also often called American chop suey, although it doesn’t closely resemble traditional Chinese or Sino-American chop suey. Some may call it a slumgullion, although that name also refers to an inexpensive stew made from leftovers.

Some of our readers know it as Hamburger Hotdish, Mulligan or Johnny Marzetti. Whatever it’s called, it’s comforting and so easy, you’ll never think of buying a premixed box of pasta and seasoning to “help” you remake hamburgers and macaroni.

Variations and Add-ins

Up the veggie factor by adding finely chopped veggies like carrots, celery, zucchini, or mushrooms.
Add corn or peas.
Add a can of diced green chilies.
While sautéing the onion, add a cloves or two of minced garlic.
Replace the beef with ground turkey or ground chicken.
Top with shredded cheese like cheddar or mozzarella.

Make this vegetarian/vegan

Make it meat-free by adding veggie meat crumbles and using vegan Worcestershire sauce (many Worcestershire sauces are made with anchovies).

How to store leftovers

Refrigerate: Refrigerate leftovers, tightly covered, for 3 to 5 days. Heat on stovetop over medium-high until bubbling and ground beef reaches 165°F.

Freezer: Freeze leftovers in a freezer-safe zip-lock bag or container for up to 3 months. Thaw in the fridge. Heat on stovetop over medium-high until bubbling and ground beef reaches 165°F.

What to serve with hamburger and macaroni

Caesar salad
Make-ahead dinner rolls
Roasted Broccoli with Parmesan
Classic glazed carrots
Hot air fryer Crispy cauliflower

preparation time
8 minutes

cooking time
20 minutes

total time
28 minutes

portions
4 servings

2 cups uncooked macaroni
1 tablespoon Extra virgin olive oil
1 lb ground beef
1 yellow Onionchopped (or mixed chopped scallion greens and yellow onion)
1/2 teaspoon seasoning salt
prize chili flakes
1/2 teaspoon celery seed
1 (28-ounce) can diced tomatoes
2 tablespoon Worcester sauce
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper to taste

Start cooking the pasta:

Bring a large pot of hot salted water (1 tablespoon salt to 2 liters of water) to a boil and begin cooking the macaroni according to the instructions on the macaroni package.
Fry the beef and onions:

While the water is heating and the macaroni is cooking, prepare the sauce. In a skillet, brown the ground beef in a tablespoon of olive oil over high heat. Stir rarely to give the ground beef a chance to brown.

When the beef is mostly browned, add the onions to the pan and mix. Cook until onions are soft, about 4 to 6 minutes.
Add spices and tomatoes:

Add the celery seeds, a pinch of crushed red pepper, and seasoned salt. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.
Drain noodles:

drain pasta, Reserve 1/2 cup of the pasta cooking water.
Add the cooked pasta:

Mix in the drained and cooked macaroni and parsley. Cook for another 5 minutes. If the dish is too dry, add some pasta water.

Add freshly ground black pepper and salt to taste.