It’s meaty, it’s cheesy, it’s comfort food at its finest… kicked up a notch!
It’s Buffalo Cheeseburger Macaroni!
Three kinds of cheese + meat + pasta + buffalo sauce… basically all kinds of awesome in one dish!
It’s like Hamburger Helper, but so much better… because it has buffalo sauce… and is made from scratch, instead of from a box!
But don’t get concerned with that “made from scratch” line, it’s still super easy to make and only takes 30 minutes!
And I promise you this, it’s worth EVERY SINGLE MINUTE!
- 1 tbsp olive oil
- ½ cup diced onions
- 3 garlic cloves (minced)
- 1 lb ground beef
- 8 oz cream cheese
- ½ cup buffalo sauce
- 2 cups beef broth
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp kosher salt
- 2 cups uncooked macaroni pasta
- ¾ cup Litehouse OPA Blue Cheese Dressing
- ¼ cup parmesan cheese (grated)
In a large skillet, heat the olive oil over medium-high heat. Add the diced onions and saute 5-7 minutes. Add the garlic and saute for 1-2 minutes.
Add the ground beef and cook through.
While the ground beef is cooking, begin preparing the sauce in a separate pan.
Add the cream cheese, buffalo sauce and beef broth to a sauce pan over medium heat. Allow the cream cheese to melt and whisk all of the ingredients together.
Once the cheese has melted into the sauce, add the paprika, black pepper and kosher salt.
Mix all of the ingredients together and bring the sauce to a boil.
By this time the ground beef should be cooked through. Drain off any grease then add the macaroni noodles to the beef.
Pour the sauce over the macaroni noodles & beef.
Reduce the heat to low, cover and cook 15 minutes, stirring occasionally to prevent sticking.
Once the noodles are cooked through and the sauce has reduced, stir in the blue cheese dressing, sprinkle with the parmesan cheese and serve.
I love the addition of blue cheese dressing at the end, it gives the perfect creamy finish to this cheesy pasta recipe! I especially love it because I used Litehouse OPA Greek Yogurt Blue Cheese Dressing which is 61% lower in calories than regular blue cheese dressing!
Let’s just say I’m a huge fan of Litehouse’s OPA Greek Yogurt Dressings, all of the deliciousness of creamy salad dressings, with less calories & fat, winning!
Not a fan of blue cheese? You could also substitute Litehouse OPA Ranch dressing to add that extra creaminess at the end of the dish!
I have a feeling that this scrumptious new recipe is going to give Little Leopard Book’s most popular recipe of all time, Buffalo Chicken Cheesy Penne Pasta, a run for it’s money!
Which one is your favorite? Comment bellow and let me know!
Is the chicken cheesiness still your top pick or are you jonesing to try this new cheeseburger macaroni?
I’m not going to lie, you really can’t go wrong with either one, these are definitely two of my all-time favorite Little Leopard Book recipes (← click the link to find all of my favorites!)
Now let’s grab a fork and dig in!
♣ Vegetarian Option: Omit the beef. The spicy, cheesy buffalo sauce is so good on its own, the dish is still delicious without the beef. Simply sauté the onion and garlic, skip the step about browning the ground beef, add the boiling sauce to the sautéed onion and garlic, then add the pasta, cover and cook as directed. You will want to double up on the pasta and use 4 cups instead of 2. Also, use vegetable broth instead of beef broth.
♦ Gluten Free Option: Substitute gluten-free pasta. Make sure the beef broth and blue cheese dressing are gluten-free. Litehouse OPA Dressing, which I recommend using, is gluten-free (yay!)