Cook's Country Macaroni Cheeseburger Skillet Dinner
1 lb ground beef
1 cup finely chopped onion
3 cups elbow macaroni (I only used 2 1/2 cups) - uncooked
2 1/2 cups chicken broth
1 15 oz. can of tomato sauce
1 T Worcestershire sauce
1 T dry mustard
salt and pepper to taste
6 slices of American cheese, chopped
1/2 cup chopped dill pickles (I omitted since I didn't have any)
Cook the beef and onions in a large skillet until the beef is brown (drain any fat if necessary).
Add the dry macaroni, broth, tomato sauce, Worcestershire, dry mustard, salt, and pepper. Bring to a boil.
Cover, reduce heat and simmer until macaroni is tender (about 8 to 10 minutes) - stir it occasionally.
Stir in the cheese, the remaining onions and chopped dill pickles.
This is definitely something I will be making again. Not only is it easy to make but it is really good. My husband went back for seconds. With most of these pasta recipes, I never use as much as pasta at the recipe calls for because it is usually too much pasta - 2 1/2 cups of dry macaroni seemed to be just right (maybe a little bit less would work also).