I have been making this cheese burger macaroni recipe for my family for years, and it’s always a hit. The dish is simple yet satisfying, and the combination of flavors and textures is just right.
My kids love it because it’s a fun twist on traditional macaroni and cheese, and my husband enjoys it because it’s easy to make in large quantities. I first discovered this recipe when I was looking for a way to get my kids to eat more vegetables.
The addition of ground beef and cheese makes the dish more appealing to them, and I’m happy to have found a way to sneak in some extra nutrients. The recipe itself is quite straightforward, but there are a few key techniques that make all the difference.
First, you want to cook the pasta until it’s al dente, then set it aside while you cook the ground beef and vegetables in a separate pan. Once the meat is browned, you can add in the cooked pasta, along with some shredded cheese and a splash of milk.
Stir everything together until the cheese is melted and the pasta is well coated, then serve hot. I like to serve this dish with a side salad or some steamed broccoli for a well-rounded meal.
It’s also a great way to use up any leftover ground beef or vegetables you might have on hand.
Cheeseburger Macaroni
4.7 from 1552 votes
A comforting one-pot dish combining seasoned ground beef, tender macaroni, and a creamy cheese sauce. It captures the classic cheeseburger flavor in a quick and easy pasta meal the whole family will enjoy.
1Place a large pot over medium-high heat and add the ground beef.
2Cook for 5 to 7 minutes, stirring occasionally, until the beef is browned and no longer pink.
3Drain any excess fat from the pot.
4Reduce the heat to medium and add the diced onion and minced garlic to the pot.
5Cook for 2 to 3 minutes, stirring often, until the onion becomes translucent and fragrant.
6Stir in the tomato paste, yellow mustard, ketchup, salt, and black pepper, and cook for 1 minute more.
7Pour in the beef broth and milk, then add the uncooked macaroni.
8Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
9In a small bowl, mash the butter and flour together with a fork to form a paste.
10Stir this paste into the pot and cook for 1 minute, which will thicken the sauce slightly.
11Remove the pot from the heat.
12Add the shredded cheddar cheese to the pot and stir continuously for about 1 minute until the cheese is fully melted and the sauce is smooth and creamy.
13Serve the cheeseburger macaroni hot, garnished with chopped parsley if desired.
For a lighter version, use ground turkey and reduced-fat cheese. You can also add diced pickles or a splash of pickle juice for extra tang.
This cheeseburger macaroni recipe is always a good idea for family dinners, potlucks, or even a quick weeknight meal. It is easy to make, uses simple ingredients, and pleases just about everyone. I love that I can prepare it ahead of time and have a hearty meal ready when I need it.
For storage, keep leftovers in a sealed container in the fridge for up to four days. To reheat, add a splash of milk or broth and warm it on the stove or in the microwave. You can also freeze the dish for up to three months.
When serving, I like to top it with extra shredded cheese or fresh parsley. It goes well with a simple green salad or some roasted vegetables. This recipe has become a staple in my home, and I think it will be in yours too.
❓ Frequently Asked Questions About Cheeseburger Macaroni
1. Can I use a different type of pasta?
Yes, you can use any short pasta like elbow macaroni, shells, or rotini. Just adjust the cooking time based on the pasta shape. The key is to cook the pasta until al dente so it holds up in the creamy sauce.
2. How do I make this recipe gluten free?
Use gluten free pasta and a gluten free flour blend for the sauce. Also check that your beef broth and condiments are gluten free. The rest of the ingredients are naturally gluten free.
3. Can I add vegetables to this dish?
Absolutely. Diced onions, bell peppers, or mushrooms work well. You can also stir in a cup of frozen peas or chopped spinach at the end. This adds color and nutrients without changing the flavor too much.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk or broth and warm it on the stove or in the microwave. Stir occasionally to keep the sauce creamy.
5. Can I make this recipe ahead of time?
Yes, you can assemble the dish without baking it and refrigerate for up to 24 hours. When ready to eat, bake it at 350 degrees until hot and bubbly. You may need to add a little extra milk to keep it from drying out.
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