Cheeseburger Macaroni

I’m pretty new to the concept of “one-pot” pasta dishes. It’s a great concept, but I’m skeptical of just putting everything in the pot and turning the heat to high. When I know I’m going to have a busy day and an evening event, I get dinner on the table efficiently, without a ton of cleanup after, by making this “from-scratch” version of Hamburger Helper. It includes a vegetable, bless those little frozen peas, but I like to serve it with bagged salad or at least carrot sticks on the side. Serves 4.

Spice mix, can be made far in advance:

• 1 Tbsp cornstarch
• 1 Tbsp paprika
• 2 tsp onion flakes (or 1.5 tsp onion powder)
• 1.5 tsp garlic powder
• 1 tsp dry mustard powder
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp ground black pepper

• 1 lb extra-lean ground beef
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1.5 cups milk
• 3 cups hot water
• 2 cups elbow macaroni (approx 10 oz)
• 4 oz grated cheddar cheese (about 2 cups)
• 8-6 oz frozen peas

In Dutch oven or large saucepan, break beef up into several chunks. Dissolve salt and baking soda in a tablespoon of water and sprinkle over the beef, stirring it around just a bit. Turn heat on, medium, and cook and stir beef until no longer pink. Stir in spice mix, then add milk and hot water. Bring to a simmer, and add macaroni. Cook for 13 minutes, stirring frequently to prevent pasta from sticking. (I like to keep my tea kettle nearby in case I need to add a splash more water at any point.) When pasta is approaching tender, stir in frozen peas, return to simmer and then turn off heat. Stir in cheese until melted. Adjust seasoning to taste with salt and pepper.