Kids and adults alike will enjoy this homemade Cheeseburger Macaroni recipe! It’s ready in about 30 minutes, tastes better than the boxed version, and has healthier ingredients.
It’s packed with kid friendly ingredients, so your whole family will gobble it right up!
During the hot summer months, I am always on the lookout for tasty dinner recipes that can be prepared on the stovetop so I don’t have to turn on the oven. This beefy, cheesy skillet meal is a new family favorite!
What makes this the best cheeseburger mac and cheese:
- It’s made with real ingredients, so it’s healthier than the kind that comes in a box.
- A homemade cheese sauce makes it the creamiest ever. Of course, if you are in a hurry, I’ve included an even faster version. Don’t worry, even without the sauce it is simply scrumptious!
- You stir some cheese into the pasta mixture, but save some for the top. Double cheese yumminess.
- Diced tomatoes instead of ketchup gives it a fresh flavor.
- It is easily adaptable to your family’s tastes. You can adjust the seasonings, or add any mix-ins that you like.
How do you make cheeseburger macaroni?
- PREP – Dice the onion and grate the cheddar cheese.
- MEAT MIXTURE – In a large skillet, brown the ground beef with the diced onion. Drain off the fat. Add the garlic, diced tomatoes, broth, worcestershire, seasonings, and dry pasta. Bring to a boil, then simmer over low heat for 10-12 minutes until pasta is tender.
- CHEESE SAUCE – While pasta is cooking, prepare the sauce. In a small saucepan, melt butter over medium heat. Whisk in the flour, then the milk. Cook and stir till mixture boils, whisk & boil for one minute. Turn to low and gradually stir in one cup of shredded cheese. (See the extra easy version below.)
- COMBINE – Stir the cheese sauce into the pasta mixture. Sprinkle the remaining cup of cheese on top. Cover with a lid and cook for 3-5 minutes, or until cheese is melted.
*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?
- You can’t go wrong with garden salad, especially topped with homemade ranch.
- Roasted asparagus, broccoli, or squash.
- We like fresh fruit with honey lime dressing, or sour cream fruit salad.
- In a hurry? Frozen vegetables are quick and easy.
MORE EASY PASTA DISHES:
- Cheesy Pasta Bake
- Ham and Pea Pasta
- Pumpkin Sausage Pasta
- Creamy Cajun Chicken Pasta
- Skillet Lasagna Recipe
Cheeseburger Macaroni
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 15 oz can diced tomatoes
- 1 ½ cups beef broth
- 1 tsp worcestershire sauce
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 ½ cups uncooked elbow macaroni
- 2 Tbsp salted butter
- 3 Tbsp all purpose flour
- 1 cup milk
- 2 cups shredded cheddar cheese divided
Instructions
- 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.
Notes
Nutrition
Quick, easy, and so comforting, this ground beef mac and cheese is bound to become a favorite at your house! If you try it and love it, please leave a comment and five star rating.
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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.