Servings: 6 servings
Calories: 400kcal
Equipment
- Large pot
- skillet
- Mixing bowl
- Whisk
Ingredients
Pasta Base
- 8 oz elbow macaroni a classic choice that holds the flavors beautifully.
Filling
- 1 lb ground beef for that hearty, savory taste reminiscent of a Big Mac.
- 1/2 cup diced pickles adds a delightful crunch and tangy flavor.
- 1/2 cup diced tomatoes brings freshness and juiciness to the mix.
- 1/4 cup diced onions enhances the overall flavor with a mild bite.
- 1 cup shredded cheddar cheese for a rich, creamy touch that binds everything together.
Dressing
- 1/2 cup mayonnaise creates a smooth base that makes the salad creamy.
- 1/4 cup ketchup adds a sweet tang that complements the beef perfectly.
- 2 tbsp mustard elevates the taste with a zesty kick.
- salt and pepper to taste
Instructions
Preparation Instructions
- Bring a pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, then drain and cool under cold water.
- In a skillet over medium heat, add the ground beef. Cook until browned, about 7-10 minutes. Drain any excess fat.
- In a large mixing bowl, combine the cooked macaroni, sautéed ground beef, diced pickles, tomatoes, onions, and shredded cheddar cheese. Mix gently.
- In a separate bowl, whisk together the mayonnaise, ketchup, mustard, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and stir thoroughly to combine.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.
Notes
Optional: Garnish with extra diced pickles for an added crunch.
Nutrition
Serving: 1cup | Calories: 400kcal | Carbohydrates: 30g | Protein: 20g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 200mg | Iron: 3mg
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