Steakhouse Cheeseburger Mac
Servings: 6 people
Ingredients
- 1 lb ground beef
- 1 onion chopped
- 1/2 tsp ground mustard
- 1 tsp each of onion powder, garlic powder, and smoked paprika, and steak seasoning
- 1 tbsp minced garlic
- 1/4 cup Texas Roadhouse Classic Steak Sauce
- 1 tbsp Worcestershire sauce
- 2 1/2 cups elbow macaroni
- 3 cups of beef broth
- 8 oz shredded Colby Jack cheese
- 1/3 cup of milk
- Dried parsley
Instructions
- Heat a large skillet over medium-high heat. Brown 1 lb of ground beef with chopped onion. Season with ground mustard, onion powder, garlic powder, smoked paprika, and some steak seasoning.
- Once the beef is browned, drain any extra grease from the meat.
- Next, add the minced garlic, Steak sauce, and Worcestershire sauce. Stir well. Add the uncooked pasta and beef broth to the skillet.
- Bring the whole skillet to a quick boil then turn the heat down to medium-low. Cover with a lid and cook for about 10-15 minutes stirring once or twice to keep the pasta from sticking to the bottom of the skillet.
- Once the pasta is cooked add the shredded cheese and milk. Stir everything together well and let simmer on low for a couple of minutes. Top with dried parsley. Enjoy! Let me know if you try it out!
Notes
- Elbow macaroni is what I like using in this recipe, but shells would also be a great option.
- Beef broth or chicken broth can be used in this recipe.
- I like using Texas Road House steak sauce, but you can use your favorite brand or what you already have on hand.
- I used freshly shredded Colby Jack cheese from a block for a creamier consistency, but cheddar or even Pepper Jack cheese would be good in this recipe.
- For a richer pasta, you could use heavy cream instead of milk.
- I used McCormick Montreal Steak seasoning, but you can use any steak seasoning blend you have in your spice cabinet.
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