Hamburger and Macaroni

American comfort classic hamburger and macaroni! Browned ground beef cooked in a tomato onion sauce, mixed in with elbow macaroni.

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Photography Credit: Elise Bauer

Rachael Ray has nothing on my mother. As far as this family is concerned, my mom invented healthful, delicious comfort food that one can cook in 30 minutes or less.

This hamburger and macaroni dish has been served in our house at least once a month for the last 45 years. We even have a special name for it—HMO (Hamburger Macaroni Onions). I’ve also heard it called “goulash” or “American chop suey”.

My father gets a song in his voice when he announces that we’re having HMO for dinner. You make brown the meat and make the sauce while the water is coming to a boil and the macaroni is cooking. So it takes less than half an hour to make. So easy!

Hamburger and Macaroni Recipe

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  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

Ingredients

  • 2 cups uncooked macaroni (use rice pasta or gluten-free pasta for gluten-free version)
  • 1 Tbsp olive oil
  • 1 pound ground beef
  • 1 yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
  • 1/2 teaspoon seasoned salt
  • Pinch chili pepper flakes
  • 1/2 teaspoon celery seed
  • 1 large can (28 oz) of diced tomatoes
  • 2 Tbsp Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • Salt  and freshly ground black pepper to taste

Method

1 Start cooking the pasta: Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.

2 Brown the beef and onions: While the water is heating and macaroni cooking, prepare the sauce. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4-6 minutes.

3 Add seasonings, tomatoes: Add the celery seed, a dash of crushed red pepper and seasoned salt. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.

4 Add cooked pasta: Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes.

Add freshly ground black pepper and  salt to taste.

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Links:

Rhode Island 'Chop Suey,' from The Perfect Pantry

Creamy Taco Mac, from Annie's Eats

Cheeseburger Mac, from Ezra Poundcake

Hamburger Macaroni

Showing 4 of 191 Comments

  • Wendy

    Made this tonight. I added a can of Rotel, a can of tomato sauce and added an extra tablespoon of Worcestershire sauce. I also season my beef with garlic salt. Yummy! Big hit!

  • Ray b.

    Very bland and very dry. I put more seasoning in and added a can of tomato sauce.

  • Jackie

    Made this recipe tonight. Husband and I both enjoyed it. Easy to make and hearty!

  • Hapless Cook

    Made this two or three times. It’s OK, but quite bland. It would need more spices to wake things up

  • Kristin

    Very yummy! I added a can of V8 juice to mine to make it a little soupy. Great for a cold Fall day.

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