![\"The](\"https:\/\/itsnotaboutme.tv\/news\/wp-content\/uploads\/2026\/05\/IMG_0273-e1778449458408.jpg\")
<\/a>The label pic of Cheeseburger Macaroni, which is incorrect because their own recipe calls for the macaroni to be put into the sauce to cook, not to put the cooked sauce on top of the pasta!!!<\/p><\/div>\n
So when I came upon this<\/em> 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\u2019s been our favorite ever since! It\u2019s soooo uncomplicated!<\/p>\n I discovered the original version of this recipe in a strange place for my cookbook-and-online-recipe-loving self\u2014it 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\u2019t imagine it being any better than it is this<\/em> way.\u00a0Yu-um!!!<\/p>\n 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!!!<\/p>\n I\u2019m listing the ingredients I<\/em> use, followed by less healthful ones, in case you like those better. But I heavily suggest you use the ones that I<\/em> do. (FYI: We make two at a time because we\u2019re 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\u2019re serving three or four people with the one meal.)<\/p>\n CHEESEBURGER MACARONI RECIPE<\/strong><\/p>\n INGREDIENTS<\/strong><\/p>\n 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.<\/p>\n Some of the ingredients. Photo by Karen Salkin, as is the one of the finished dish at the top of the page.<\/p><\/div>\n 1 lb. ground turkey (I use 93% lean. You can use ground beef, if you prefer.)<\/p>\n 1 cup chopped onions (Color doesn\u2019t matter\u2014they all taste the same in this dish. I use whichever is the least costly that week!)<\/p>\n Salt and pepper to taste (I use pink Himalayan salt, but any old salt is good in this one)<\/p>\n 1 (15 oz.) can tomato sauce (Not pasta<\/em> sauce\u2014just plain tomato sauce.)<\/p>\n 1 cup water (I use filtered, just to be safe. I never risk tap.)<\/p>\n 1 cup dry whole wheat elbow macaroni (You can use non-whole wheat, but it\u2019s not as healthful. Also, you can use any<\/em> type of small<\/em> pasta, except for orzo, which is too<\/em> small. I\u2019ve 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.)<\/p>\n 1 cup shredded sharp cheddar cheese (If you like a more mild or interesting shredded cheese, go for it.)<\/p>\n METHOD<\/strong><\/p>\n 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<\/em> start to sting, stick your face into the freezer for about 30 seconds. I mean it! It really helps. Trust me on this one.)<\/p>\n What the meat and onions should look like before the sauce is added. Photo by Karen Salkin.<\/p><\/div>\n Heat a big frying pan over medium-high heat for a few seconds. No oil, please; just plain heat.<\/p>\n 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\u2014no pan scratching.)<\/p>\n Once there\u2019s no pink left in the meat, shut the burner, (for safety,) and drain it. (If you\u2019re the type who cleans up as you go along, don\u2019t 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.)<\/p>\n Put the pan back on the burner, and add a pinch or two of salt and pepper. (I can\u2019t tell you exact amounts because you have to use however much you like. But don\u2019t overdo it or you might ruin the whole dish. You can always add seasoning to your individual servings.)<\/p>\n 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.<\/p>\n<\/a><\/a>