“ONE OF EVERYTHING” CHEESEBURGER MACARONI

I’ve never been big on cooking. Perhaps that’s why I became a restaurant critic early on in my career.

But the pandemic changed all that, and I started spending hours a day making meals for Mr. X and me. And they were all delish, if I do say so myself.

But the simplest dish, which anyone in the world can make—pasta and any basic sauce, even from a jar or can—always posed a problem for us because…we both hate filling the pot, heating the water, putting in the right amount of salt, stirring the pasta, and draining it. I’m not kidding. Just the thought of doing it makes us panic.

So when I came upon this easy-looking recipe, which features elbow macaroni that you cook right in the already-in-use frying pan, I tried it right away. And it’s been our favorite ever since! It’s soooo uncomplicated!

I discovered the original version of this recipe in a strange place for my cookbook-and-online-recipe-loving self—it was on the label of an inexpensive sauce can in a discount store! I modified it to be more healthful, of course, but you can change it around to your taste with the suggestions I offer. However, I can’t imagine it being any better than it is this way. Yu-um!!!

And trust me, even the gathering of all the ingredients outside of the meat, which is basically all done in just a single measuring cup, is the easiest ever!!!

I’m listing the ingredients I use, followed by less healthful ones, in case you like those better. But I heavily suggest you use the ones that I do. (FYI: We make two at a time because we’re still craving it the next day. If you have a couple of full-size frying pans, we suggest you do it that way, as well, especially if you’re serving three or four people with the one meal.)

CHEESEBURGER MACARONI RECIPE

INGREDIENTS

These are the amounts for one frying pan full, which is enough for two people; no other food, not even bread nor a salad, is necessary with it.

1 lb. ground turkey (I use 93% lean. You can use ground beef, if you prefer.)

1 cup chopped onions (Color doesn’t matter—they all taste the same in this dish. I use whichever is the least costly that week!)

Salt and pepper to taste (I use pink Himalayan salt, but any old salt is good in this one)

1 (15 oz.) can tomato sauce (Not pasta sauce—just plain tomato sauce.)

1 cup water (I use filtered, just to be safe. I never risk tap.)

1 cup dry whole wheat elbow macaroni (You can use non-whole wheat, but it’s not as healthful. Also, you can use any type of small pasta, except for orzo, which is too small. I’ve used mini rotini and penne in the past, but elbow mac works the best, by far. You have to adjust cooking time if you use anything else because the rest take longer to cook.)

1 cup shredded sharp cheddar cheese (If you like a more mild or interesting shredded cheese, go for it.)

METHOD

Chop one cup of onions. (Chopping tips: Put a wet napkin or paper towel on or near your chopping board to help stop burning eyes. If they do start to sting, stick your face into the freezer for about 30 seconds. I mean it! It really helps. Trust me on this one.)

Heat a big frying pan over medium-high heat for a few seconds. No oil, please; just plain heat.

Put the turkey and onions into the pan pretty quickly, and brown it while breaking the turkey into small pieces. (I find a wooden spoon works well for the task—no pan scratching.)

Once there’s no pink left in the meat, shut the burner, (for safety,) and drain it. (If you’re the type who cleans up as you go along, don’t wash the strainer yet.) (Draining tip: Save the plastic flat container that the meat comes in, and drain the liquid fat into it. When it semi-dries, or turns gelatinous, just throw it in the trash.)

Put the pan back on the burner, and add a pinch or two of salt and pepper. (I can’t tell you exact amounts because you have to use however much you like. But don’t overdo it or you might ruin the whole dish. You can always add seasoning to your individual servings.)

Turn the burner back on to medium-high heat, and add the can of tomato sauce and the cup of water, stir, and bring the mixture to a boil.

Add the dry macaroni, stir, and bring it back to a boil.

Cover the pan, (with the strainer, if you don’t have a lid for the pan,) turn the fire down to medium, and simmer for 8-10 minutes, stirring several times throughout.

Test the macaroni at 8 minutes. We don’t like al dente pasta, but 8 should be enough. You do you, though.

Turn off the fire and mix the cup of shredded cheese into it.

And enjoy!

By the way—Italian Mr. X always tops his pasta dishes with Parmesan or Romano cheese, but not this one—he says it’s perfect as is! How’s that for an endorsement?!