Cheeseburger Mac

First, grab a large, deep skillet and place it over medium-high heat. Add your ground beef to the skillet, breaking it up into small pieces as it cooks. Once the beef is about halfway browned, toss in the minced onion. Keep cooking until the meat is fully cooked and the onions are translucent. Drain off any excess grease.

Now, stir in the minced garlic and cook it with the beef and onions for about 2 minutes—just until it gets fragrant. Then, add the seasoned salt, ground mustard, smoked paprika, chili powder, and minced jalapeños. Stir it all together so that the beef is well-coated with the spices. Next, stir in the ketchup.

Pour in the milk, stirring it into the beef mixture. Once that’s well combined, add the dry elbow macaroni. Now, add enough beef broth to the pan so that the noodles are just submerged. You might need to add a little more broth as the pasta cooks. Reduce the heat to medium-low, cover the skillet with a lid, and let it cook for about 10-15 minutes. Stir occasionally and scrape the bottom of the pan to prevent sticking.

When the pasta is almost al dente, increase the heat to medium and stir in the cheese. Cover the skillet again and let the cheese melt as the noodles finish cooking.

Uncover the skillet and stir in the shredded cheddar cheese and parsley. Give it a taste and add more salt if you think it needs it. Let it simmer uncovered on low for another 5 minutes to allow the flavors to meld and the sauce to thicken a bit. Dassit!