One-Pot Cheeseburger Macaroni

This simple One-Pot Cheeseburger Macaroni recipe combines two of the most loved comfort foods of cheeseburgers with macaroni and cheese. You will love how easy this is to get dinner on the table in 30 minutes. Everyone will love how the delicious creamy melted cheese coats the seasoned beef and macaroni noodles!!

If you enjoy this recipe try my cheesy taco pasta, sloppy Joe casserole, creamy beef pasta, cheesy taco spaghetti, walking taco casserole and my beef enchilada casserole.


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Hamburger helper cheeseburger macaroni

I love this homemade hamburger helper, it is so quick to put together and tastes so much better than the store bought mix.

It is a perfect easy dinner recipe to customize with some of your favorite flavors like bacon, jalapeños or vegetables.

My kids cannot get enough of this cheesy macaroni and cheeseburger dish and I love to have leftovers in the fridge for meal planning lunch or dinner.

Homemade hamburger helper in a white bowl.

Serve with my easy salad recipes like my house salad or creamy coleslaw, cheese stuffed garlic bread, soft white homemade bread, roasted red potatoes, and my Cracker Barrel cheesy hash brown casserole!!

Recipe Snapshot

QUICK & EASY: just 10 minutes of prep time
FLAVORFUL: convenient satisfying meal
MAKE AHEAD: great for meal planning or have leftovers
Everyone loves this cheeseburger macaroni

Hamburger helper in a cast iron skillet.

Ingredients

Labelled ingredients for one pot cheeseburger macaroni.
  • Ground Beef – 1 pound
  • Onion – diced
  • Dijon Mustard – adds a lovely flavor, if you do not have dijon mustard you can use equal amounts of of yellow mustard for a milder taste or a whole grain mustard for a similar flavor profile
  • Worcestershire Sauce
  • Smoked Paprika
  • Salt and Black Pepper
  • Beef Broth – you can also use chicken broth or vegetable broth for a lighter less beefy flavor or water and a beef bullion cube in a pinch
  • Milk
  • Elbow Macaroni – 2 cups of uncooked macaroni or use any small pasta like shells, penne or fusilli, check to see if the cooking times are different when using them
  • Cheddar Cheese – 2 cups shredded
  • Monterey Jack Cheese – 1 cup shredded
  • Parsley – chopped for the garnish is optional
Overhead image of cheesburger pasta in a white bowl.

Substitutes and variations: You can add in some vegetables by stirring in some chopped bell pepper, zucchini or spinach when you add in the seasonings. Spice it up using diced jalapeños with onions or add a dash or cayenne pepper or red pepper flakes with the seasonings. Use ground turkey for a leaner option.

How to make cheeseburger macaroni recipe

Step by step images for how to make one pot cheeseburger macaroni.

STEP ONE – In a large, deep skillet or Dutch oven, cook the ground beef and diced onion over medium-high heat, stirring occasionally, until the beef is browned and the onion is softened,, about 6-8 minutes; drain.

STEP TWO – Add the minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 1-2 minutes, until fragrant.

STEP THREE – Pour in the beef broth and milk. Stir to combine, scraping up any browned bits from the bottom of the skillet.

STEP FOUR – Add the uncooked elbow macaroni to the skillet and stir to ensure the noodles are submerged in the liquid.

STEP FIVE – Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 12-15 minutes, or until the macaroni is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.

Final steps for making cheeseburger macaroni.

STEP SIX – Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.

STEP SEVEN – Garnish with chopped fresh parsley before serving, if desired.

Cheeseburger pasta in a cast iron skillet.

Sandra’s Top Tips

  • Drain the fat off the cooked ground beef
  • Shred your own cheese instead of using store bought pre-shredded cheese for the best cheese quality and flavor
  • I like to top with parmesan cheese for more flavor
Cheeseburger pasta in a bowl.

Storage and reheating instructions

Store leftovers using an airtight container in the fridge for up to 3 days.

Freeze after it is cooled in a freezer-safe dish or freezer bag for up to 3 months.

Reheat using the microwave with 30 second intervals or over medium heat on the stovetop until warmed through. You can add a splash of milk to loosen up the sauce from the cold fridge if needed.

Print
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Cheeseburger pasta in a white bowl.

One-Pot Cheeseburger Macaroni


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  • Author: Sandra Flegg
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This simple One-Pot Cheeseburger Macaroni recipe combines two of the most loved comfort foods of cheeseburgers with macaroni and cheese. You will love how easy this is to get dinner on the table in 30 minutes. Everyone will love how the delicious creamy melted cheese coats the seasoned beef and macaroni noodles!!


Ingredients

1 pound ground beef

1 onion, diced

3 cloves garlic, minced

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon salt

1/4 teaspoon black pepper

2 cups beef broth

1 cup milk

2 cups uncooked elbow macaroni

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Chopped fresh parsley for garnish (optional)


Instructions

  1. In a large, deep skillet or Dutch oven, cook the ground beef and diced onion over medium-high heat, stirring occasionally, until the beef is browned and the onion is softened,, about 6-8 minutes; drain.
  2. Add the minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 1-2 minutes, until fragrant.
  3. Pour in the beef broth and milk. Stir to combine, scraping up any browned bits from the bottom of the skillet.
  4. Add the uncooked elbow macaroni to the skillet and stir to ensure the noodles are submerged in the liquid.
  5. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 12-15 minutes, or until the macaroni is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking..
  6. Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
  7. Garnish with chopped fresh parsley before serving, if desired.

Notes

Storage and reheating instructions;

Store leftovers using an airtight container in the fridge for up to 3 days.

Freeze after it is cooled in a freezer-safe dish or freezer bag for up to 3 months.

Reheat using the microwave with 30 second intervals or over medium heat on the stovetop until warmed through. You can add a splash of milk to loosen up the sauce from the cold fridge if needed.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

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