Homemade Cheeseburger macaroni is just about as easy as the boxed mix with lots of cheesy homemade flavor. Best of all, it’s on the table in less than 30 minutes!
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Holly’s Recipe Highlights For Cheeseburger Macaroni
- Flavor: On the table in less than 30 minutes, the homemade version of Hamburger Helper has an easy seasoned cheese sauce.
- Recipe tip: Once the pasta is cooked, remove it from the heat before adding the cheese. This keeps the cheese from separating.
- Recommended tools: I love this meat chopper for cooking ground meat.
- Budget tip: Add extra pasta and sauce to stretch it even further. This recipe can also be made with less meat.
- Time-Saving Tip: Pre-shredded cheese can be used in this recipe, the sauce will not be quite as smooth, but still delicious.
Ingredients for Cheeseburger Macaroni
- Ground Beef – Choose lean ground beef and drain off any fat after cooking. Substitute with ground turkey or ground chicken.
- Sauce – The pasta is simmered with seasonings in chicken broth and milk until tender. Beef broth can be substituted, but we find chicken broth to give the best flavor.
- Cheese – Once the pasta is tender, stir in the cheese. A bold cheese like sharp cheddar cheese adds the most flavor. Try any cheese, but be sure at least one has a sharp, bold flavor.
Variations
- Swap the milk for light cream for extra creaminess or stir in a little sour cream or Greek yogurt before serving for a little tang.
- Change up the seasonings with a tablespoon of tomato paste or 1 teaspoon of dijon mustard.
- Add fresh vegetables like onion, celery, or tomatoes.
Serving Suggestions and Storage
There are a variety of flavors of Hamburger Helper; this version is a copycat cheeseburger macaroni recipe. I like to serve it with a simple and colorful side dish to complement the cheesy, meaty richness. Try steamed broccoli or peas and carrots.
- Cheeseburger macaroni will keep in an airtight container in the refrigerator for up to 4 days. Add a little bit of milk when reheating if needed.
- Store for up to 4 months in the freezer. Thaw in the refrigerator and reheat in the microwave or on the stovetop until heated through.
Easy One Pot Ground Beef Dinners
Did your family enjoy this Homemade Cheeseburger Macaroni? Be sure to leave a comment and rating below!
Equipment
Ingredients
- 1 pound lean ground beef
- ½ cup finely diced onion or 1 teaspoon onion powder
- 2 cups milk
- 1 ¼ cup chicken broth
- 1 ½ cups elbow macaroni
- 1 tablespoon cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 ¾ cups shredded sharp cheddar cheese
Instructions
- In a small bowl, combine cornstarch, garlic powder, sugar, salt, paprika, and pepper. Set aside.
- Heat a large skillet over medium-high heat. Brown the ground beef and onion, breaking it up with a wooden spoon, until no pink remains. Drain any excess fat.
- Add milk, broth, and uncooked elbow macaroni to the beef. Stir the cornstarch and spice mixture. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to a gentle boil, cover and cook for 9-12 minutes or until the pasta is cooked through, stirring occasionally. If needed, add more broth or water.
- Remove from heat and stir in cheese until melted. Serve hot.
Video
Notes
- Depending on the brand of pasta and the size of the pan, you may need a little bit more or less liquid. Add extra broth or water as needed.
- Mild cheddar doesn’t have enough flavor for this dish.
- Remove the skillet from the heat before adding the cheese.
- For a little extra kick, add a dash of hot sauce, or some red pepper flakes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Casserole, Dinner, Entree, Lunch, Main Course, Pasta
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Excellent recipe! Followed the directions to the T. I didn’t have onions, so I used onion powder. It was quick, and the directions were easy to follow. Most of the items were in the pantry. My dish wasn’t as orange as pictured but it was delicious. Thank you for sharing ❤️
I’ve made this several times with gluten free pasta. I used Rummo brand penne. I recommend doubling the liquid and leaving the cornstarch out of you use that brand of pasta. I enjoyed it as written but I now add the seasonings to my meat after it’s browned and cook for a few minutes to wake the spices up. Thank you for sharing this as it’s a regular in my meal rotation.
I just finished making this recipe and everything turned out pretty darn good! I made it according to the directions posted! I did use evaporated milk instead of fresh milk thinking that it would make taste creamier and it did! I also used the smoked paprika as well! My husband and I always made the boxed kind but this tastes so much better! And you know what is in it! Thank you for another great recipe!!