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Macaroni noodles are simmered with seasoned ground beef, beef broth, and tomato paste to infuse every bite of this Cheeseburger Mac and Cheese with savory burger flavor. A generous amount of cheddar cheese rounds it out. The best part? It’s a one-pot dinner!
This cheeseburger mac and cheese recipe is my latest iteration of “ways to enjoy cheeseburger flavors without making burgers”, following other recipes like cheeseburger soup, cheeseburger pie, and cheeseburger casserole.
For this one, I decided to combine two kid-approved favorites – cheeseburgers and stovetop mac and cheese. The end result is something a bit similar to the cheeseburger Hamburger Helper box dinner, with savory seasoned ground beef and macaroni noodles coated in a creamy cheddar cheese sauce. I suspect I’ll be making this one frequently as everyone in the family loved it!
Why Everyone Loves This Cheeseburger Mac and Cheese
- Two favorites in one. This recipe combines two family favorites – classic cheeseburgers and mac and cheese – into one cheesy, flavorful dinner. The ground beef is perfectly seasoned with a bit of tomato paste to give that rich, savory burger flavor.
- One pan dinner. The pasta simmers with the rest of the ingredients, making this cheeseburger mac and cheese a one pan dinner. That means minimal clean up and quick, easy prep.
- Cheesy goodness. Even with the added cheeseburger elements, this mac and cheese remains delightfully…well, cheesy. I stuck with cheddar since that’s a classic cheeseburger topping and used a whopping 2 cups to ensure it coated the noodles and the burger.
Recipe Ingredients
Let’s take a look at the short list of ingredients for this recipe. The exact measurements can be found in the recipe card below.
- Ground beef – I recommend lean ground beef, like 80/20 or 90/10, to avoid excess grease.
- Onion – Diced onion adds flavor to the beef.
- All-purpose flour
- Spices – Chili powder, garlic powder, paprika, salt, cumin, and ground pepper season the beef.
- Garlic
- Tomato paste – Adds a rich, savory umami flavor to the beef.
- Beef broth – I highly recommend using low-sodium broth to avoid making the dish too salty.
- Milk – Whole or 2% milk are good options. Whole milk will make the creamiest sauce.
- Macaroni noodles – Or other short pasta noodles.
- Cheddar cheese – Freshly shredded cheddar will melt best. Use mild or sharp as desired.
How To Make Cheeseburger Mac and Cheese
This recipe is quick, easy, and made in just one pot. The printable instructions can be found in the recipe card below.
- Cook the beef. Cook the beef and onion over medium heat, breaking the meat up as it browns. Once cooked, drain most of the fat off.
- Season the beef. Stir in the spices, garlic, and tomato paste. Heat for a minute, then stir in the flour.
- Add the pasta. Slowly add the beef broth, stirring constantly to avoid clumps. Add the milk and macaroni. Bring to a boil, then cover and reduce the heat to medium low. Cook for 12-14 minutes, until the pasta is tender.
- Add the cheese. Stir in the cheddar cheese a little at a time, until completely melted and smooth.
- Enjoy. Garnish with chopped parsley or cilantro. Enjoy!
Recipe Tips & Variations
Here are a couple of tips for making this cheeseburger mac and cheese recipe for the first time.
- Don’t add too much salt. If you opt for regular beef broth instead of low-sodium, wait to add any additional salt. Give it a taste once the sauce is prepared and add salt only as needed to avoid making it too salty.
- Try it with pepperjack. Swap part (or all) of the shredded cheddar for pepperjack to give this mac and cheese a little kick.
- Don’t overcook the noodles. They will continue to cook as it sits while still warm. The sauce will continue to thicken as it sits and cools, too.
- Freshly shredded cheese. I highly recommend shredding the cheese from the block yourself. Packaged shredded cheese is coated to prevent caking and doesn’t melt as easily or as smoothly.
How To Store & Reheat Leftovers
- Fridge: Store leftover cheeseburger mac and cheese in an airtight container. It’s best enjoyed within 3 days.
- Reheat: Reheat leftovers in the microwave or on the stovetop.
Cheeseburger Mac and Cheese
Macaroni noodles are simmered with seasoned ground beef, beef broth, and tomato paste to infuse every bite of this Cheeseburger Mac and Cheese with savory burger flavor. A generous amount of cheddar cheese rounds it out. The best part? It’s a one-pot dinner!
Servings: 4 people
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- ½ Tablespoon all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon ground pepper
- 2 cloves garlic minced
- 3 Tablespoons tomato paste
- 3 1/2 cups beef broth low sodium
- ½ cup milk
- 2 cups macaroni noodles dry
- 2 cups cheddar cheese shredded
- Cilantro or parsley chopped for garnish, optional
Instructions
- In a large skillet over medium heat add the beef and onion. Break up the meat as you brown it.
- Drain most of the fat then add the chili powder, garlic powder, paprika, salt, cumin, pepper, garlic and tomato paste. Heat for an additional minute. Add the flour and stir to combine.
- Slowly pour in the beef broth while stirring followed by the milk and macaroni.
- Once the liquid starts to boil, cover with a lid and reduce the heat to medium low. Cook for about 12-14 minutes or until the pasta is tender.
- Stir in the cheese, a little at a time until completely melted. Serve hot, garnished with chopped parsley or cilantro, if desired.
Last Step:
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Store leftover cheeseburger mac and cheese in the fridge for up to 3 days.
Nutrition
Calories: 645kcal | Carbohydrates: 49g | Protein: 50g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 1240mg | Potassium: 1222mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1196IU | Vitamin C: 5mg | Calcium: 477mg | Iron: 4mg
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