Name: Cheeseburger Macaroni
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; 1/2 cup diced onion; 2 cloves garlic, minced; 2 cups beef broth; 1 1/2 cups milk; 2 cups uncooked elbow macaroni; 1 tablespoon tomato paste; 1 teaspoon Dijon mustard; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 2 cups shredded cheddar cheese

A cozy, homemade twist on a childhood favorite, Cheeseburger Macaroni is the perfect comfort food for busy weeknights. Creamy, cheesy, and packed with savory ground beef and tender pasta, this one-pot wonder brings all the nostalgic flavors of classic Hamburger Helper—made fresher and better at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)1 tablespoon olive oil

1 pound lean ground beef

1/2 cup diced onion

2 cloves garlic, minced

2 cups beef broth

1 1/2 cups milk

2 cups uncooked elbow macaroni

1 tablespoon tomato paste

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 cups shredded cheddar cheese

Directions

I start by heating olive oil in a large skillet or saucepan over medium heat.

Then I add the ground beef and diced onion, cooking them until the beef is browned and the onion is soft. I drain any excess grease if needed.

I stir in the garlic and cook for another 30 seconds to let it bloom.

Next, I pour in the beef broth and milk, then add the macaroni, tomato paste, Dijon mustard, smoked paprika, salt, and pepper. I stir everything together.

I bring the mixture to a boil, reduce the heat to low, cover it, and let it simmer for about 10–12 minutes, stirring occasionally.

Once the pasta is tender and most of the liquid is absorbed, I remove it from the heat and stir in the cheddar cheese until it’s fully melted and the sauce is smooth.

I let it rest for a few minutes before serving to thicken the sauce.

Servings and timing

Servings: 6

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Calories: Approximately 470 kcal per serving

Variations

Spicy kick: I sometimes add a pinch of red pepper flakes or diced jalapeños.

Veggie boost: I like tossing in some chopped spinach, bell peppers, or peas near the end of cooking.

Different cheese: I swap out the cheddar for pepper jack or mozzarella for a twist.

Ground turkey or chicken: For a leaner option, I use ground turkey or chicken instead of beef.

Gluten-free: I use gluten-free pasta and ensure all other ingredients are gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I warm it on the stovetop or microwave with a splash of milk to loosen the sauce. It doesn’t freeze well because of the creamy texture, so I keep it as a fresh meal or next-day lunch.

FAQs

What kind of cheese works best for Cheeseburger Macaroni?

I like using sharp cheddar for its bold flavor, but mild cheddar, Colby Jack, or a blend of cheeses also work beautifully.

Can I make this dish ahead of time?

Yes, I often prep the entire dish and store it in the fridge. It reheats well with a little milk added to restore creaminess.

Is this recipe kid-friendly?

Definitely. The familiar flavors of cheesy pasta and beef are always a hit with kids, and I can adjust the spices to keep it mild.

Can I use pre-cooked pasta?

I don’t recommend it. Cooking the pasta in the sauce helps it absorb flavor and gives the dish its creamy texture.

How can I make this vegetarian?

I swap the ground beef for plant-based meat or cooked lentils, and use vegetable broth instead of beef broth.

Conclusion

Cheeseburger Macaroni is one of those recipes I turn to when I want something hearty, cheesy, and fast. It’s nostalgic, filling, and endlessly customizable to suit whatever I’ve got in the pantry. With just one pot and under 30 minutes, it’s the kind of meal I know I’ll keep making again and again.