Kids and adults will love this homemade Cheeseburger Macaroni. Ready in about 30 minutes, it’s richer and more wholesome than the boxed variety, and it uses straightforward, real-food ingredients.
This beefy, cheesy skillet meal is packed with family-friendly flavors and comes together quickly on the stovetop—perfect for warm evenings when you don’t want to use the oven.
What makes this version stand out is the combination of browned ground beef, tender pasta cooked right in the savory tomato-and-broth base, and a creamy homemade cheese sauce. If you’re short on time, an easy cream-and-cheese shortcut works too. Either way, the result is comforting, cheesy, and perfect for feeding a hungry family.
What makes this the best cheeseburger mac and cheese:
- Made with real ingredients for a healthier, tastier result than boxed mixes.
- A homemade cheese sauce yields a truly creamy texture; a faster cream-and-cheese option is included for busy nights.
- Cheddar is stirred into the pasta and more is sprinkled on top for double-layered cheesiness.
- Diced tomatoes replace ketchup for a fresher, less sweet tomato flavor.
- Flexible recipe—adjust seasonings, swap cheeses, or add mix-ins to suit your family.
How do you make cheeseburger macaroni?
- Prep: Dice a small onion and grate 2 cups of cheddar cheese. Mince 2 cloves of garlic.
- Brown the beef: In a large skillet, cook 1 pound lean ground beef with the diced onion until the meat is browned. Drain excess fat. Stir in the garlic, a 15 oz can of diced tomatoes (with juice), 1 1/2 cups beef broth, 1 teaspoon Worcestershire sauce, 1/2 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 1/2 cups uncooked elbow macaroni. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes or until the pasta is tender and has absorbed much of the liquid.
- Make the cheese sauce: While the pasta cooks, melt 2 tablespoons salted butter in a small saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour and cook briefly. Gradually whisk in 1 cup milk and bring to a simmer, whisking constantly; continue to whisk and boil for about one minute to thicken. Reduce heat to low and stir in 1 cup of shredded cheddar until smooth. (See the extra-easy note below.)
- Combine and finish: Stir the cheese sauce into the skillet with the pasta and beef. Sprinkle the remaining 1 cup of shredded cheddar over the top, cover, and cook 3–5 minutes until the top cheese melts. Serve hot and garnish as desired.
Extra-easy version: Skip the white roux sauce and simply stir 1/2 cup heavy cream and 1 cup grated cheese into the cooked pasta and beef. It’s a bit less velvety but still rich and satisfying.
CHEESEBURGER MACARONI VARIATIONS:
- Use whatever short pasta you have—rotini, shells, or bowties all work; just adjust cook time as needed.
- Try different melting cheeses: sharp cheddar, colby-jack, or pepper jack for a spicier kick.
- Add a teaspoon of mustard into the hot pasta for a hint of classic burger tang.
- Top with diced pickles, chopped green onions, or crumbled crisp bacon for extra burger flavor.
- Stir in cooked vegetables like peas or corn for added color and nutrition.
Can you freeze cheeseburger macaroni?
Yes—this dish freezes well if needed, though pasta may soften further after thawing. To freeze, assemble the dish without the final cheese topping and transfer to a disposable foil pan. Cover tightly with foil and an additional layer of plastic wrap, and freeze for up to 2–3 months.
To reheat, thaw in the refrigerator (this can take up to 24 hours). Bake in a preheated 350°F oven about 30–40 minutes until hot and bubbly. Remove foil, sprinkle cheese on top, and bake 3–5 more minutes until the cheese melts.
Note: If you prefer firmer pasta, fresh is best; some families don’t mind the softer texture after freezing.
What goes well with cheeseburger macaroni?
- A crisp garden salad for brightness and crunch.
- Roasted vegetables such as asparagus, broccoli, or squash to add color and balance.
- Fresh fruit or a simple fruit salad for a light, sweet contrast.
- Quick steamed or frozen vegetables for an easy weeknight side.
Recipe: Cheeseburger Macaroni
Servings: 6 • Prep time: 5 minutes • Cook time: 25 minutes • Total time: 30 minutes
Ingredients
- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 oz can diced tomatoes (with juice)
- 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
Instructions
- In a large skillet, cook the ground beef and diced onion until the meat is browned. Drain any excess fat.
- Add the garlic, diced tomatoes with their juice, beef broth, Worcestershire sauce, paprika, salt, pepper, and the uncooked macaroni. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes, or until the pasta is tender and most of the liquid is absorbed.
- While the pasta simmers, make the cheese sauce: melt butter in a small saucepan over medium heat. Whisk in the flour and cook briefly. Slowly whisk in the milk, bring to a simmer, and boil for about one minute to thicken.
- Reduce heat to low and stir in 1 cup of the shredded cheddar until smooth. Pour the cheese sauce into the skillet and stir to combine.
- Sprinkle the remaining cup of cheddar over the top, cover the skillet, and cook 2–5 minutes until the cheese melts. Serve warm.
Notes
If you prefer an even quicker method, stir in 1/2 cup heavy cream and 1 cup grated cheese instead of making the roux-based cheese sauce. It’s simpler and still delicious.
Nutrition (approx. per serving)
- Calories: 572 kcal
- Carbohydrates: 55 g
- Protein: 36 g
- Fat: 23 g
- Sodium: 1071 mg
Quick, easy, and comfortingly cheesy, this ground beef mac and cheese is likely to become a weeknight staple. If you try it, enjoy—and feel free to adapt ingredients and seasonings to match your family’s tastes.