What makes this the best cheeseburger mac and cheese:
How do you make cheeseburger macaroni?
*EXTRA EASY VERSION – Instead of making a homemade white sauce (step #3), you can just stir in 1/2 cup of heavy cream and one cup of grated cheese. It’s not quite as creamy, but still tastes great!
CHEESEBURGER MACARONI VARIATIONS:
- Feel free to use whatever pasta you have on hand. I’ve also tried it with rotini and bowtie pasta. Just keep in mind that you will need to adjust the simmering time because they all cook differently.
- Use your favorite cheese. Sharp cheddar and colby jack would be great, but you could go crazy and try pepper jack or any other type of cheese that melts well.
- As I mentioned above, instead of making the homemade cheese sauce, you can just substitute cream and shredded cheese. Still tasty.
- If your family likes mustard, you can stir in a teaspoon or two right before you top the skillet with cheese.
- For more burger flavor, garnish with diced pickles, or even some crumbled crisp bacon.
Can you freeze cheeseburger macaroni?
Yes, you can freeze this dish. Before adding the cheese on top, pour it into a disposable foil pan. Cover tightly with two layers of aluminum foil, then plastic wrap. You can keep them in the freezer for 2-3 months.
The day before serving, place the pan in the refrigerator to thaw (It may take up to 24 hours.) Remove the plastic wrap.
Bake in a preheated 350 degree oven for 30-40 minutes, or until hot and bubbly. Remove the foil and sprinkle cheese on top. Bake for another 5 minutes or until the cheese melts.
Note: I personally don’t love to freeze pasta dishes like this because the noodles get very soft, and I like my pasta firm. The rest of my family is totally fine with it though, so yours might be as well!
What goes well with cheeseburger macaroni?
MORE EASY PASTA DISHES:
CHEESEBURGER MAC AND CHEESE
Yield: 6 servings
Better than the boxed version, this ground beef mac and cheese is creamy, hearty, and delicious. Quick comfort food for any night of the week!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 15 oz can diced tomatoes
- 1 1/2 cups beef broth
- 1 tsp worcestershire sauce
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 1/2 cups uncooked elbow macaroni
- 2 Tbsp salted butter
- 3 Tbsp all purpose flour
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- Cook ground beef and onion in a large skillet until meat is brown. Drain off any fat.
- Stir in garlic, can of tomatoes (with juice), broth, worcestershire, paprika, salt, pepper, and uncooked pasta. Bring the mixture to a boil, then turn heat to low and simmer uncovered, for 10-12 minutes until pasta is tender.
- While mixture is cooking, melt butter in a saucepan over medium heat. Whisk in flour, then milk. Bring to a boil, whisking constantly, and boil for at least a minute.
- Turn heat to low and slowly stir in just a cup of the cheese. Whisk till melted. Stir into the meat mixture.
- Sprinkle last cup of cheddar cheese on top. Cover and cook 2-3 minutes, or until cheese is melted.
In place of the homemade cheese sauce, you can just stir in 1/2 cup of heavy cream and a cup of grated cheese. Not quite as creamy, but still tasty!
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Amount Per Serving: Calories: 498Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 118mgSodium: 1064mgCarbohydrates: 26gFiber: 3gSugar: 5gProtein: 36g
Hearty and delicious, thank you! We always love a good pasta dish!
Glad you liked it! Pasta is always a winner at my house as well. 🙂
Hamburger helper, move out of the way!! This is SO much better!! There is nothing better than homemade cheeseburger macaroni! It’s cheesy, creamy, & all my kids love it!
Homemade is always better, isn’t it? So glad it was a hit with your family Kristyn!
I love cheeseburgers. Thanks for the recipe. I will definitely try.