Homemade Cheeseburger Macaroni is the from-scratch version of the boxed Hamburger Helper dinner: browned ground beef and onion, a tomato-paste and paprika seasoning, elbow macaroni simmered right in milk and beef broth, and two cups of cheddar stirred in at the end. It cooks in one skillet in 20 minutes and serves 6.
How to make it: Brown the beef, soften the onion, and stir in the tomato paste, seasonings and flour. Add the milk, broth and uncooked macaroni, cover and simmer 10 to 12 minutes until the pasta is tender, then stir in the cheddar.
Why You’ll Love It
- One skillet: the pasta cooks in the sauce, so there is no pot to drain.
- 20 minutes: 5 minutes of prep and 15 on the stove.
- Pantry seasonings: paprika, onion and garlic powder, a pinch of sugar and a little chili powder.
- Real cheddar: two cups melted into a creamy sauce.
Ingredient Notes
Ground beef: One pound, browned in a spoonful of oil. Ground turkey or chicken works too; with turkey, add an extra tablespoon of olive oil when browning.
Tomato paste and seasonings: Three tablespoons of tomato paste with sweet paprika, onion powder, garlic powder, salt, a teaspoon of sugar, chili powder and black pepper give it the classic boxed-dinner flavor.
Flour: Two tablespoons thicken the sauce. For gluten-free, dissolve a tablespoon of cornstarch in the broth instead.
Milk and beef broth: Two cups of whole milk and 1 3/4 cups of beef broth cook the pasta and become the sauce. Chicken broth or water can stand in for beef broth.
Elbow macaroni: Two cups, dry. Whole wheat or regular both work, and small shells, ditalini or cavatappi can replace the elbows.
Cheddar: Two cups, shredded. Shred it from a block if you can.
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 tablespoons tomato paste
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 3/4 cups beef broth
- 2 cups dried elbow macaroni, whole wheat or regular
- 2 cups cheddar cheese, shredded
How to Make Homemade Cheeseburger Macaroni
1. Brown the beef. Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains and it reaches 160°F.
2. Soften the onion. Add the onion and cook until softened, about 5 minutes.
3. Season. Stir in the tomato paste, seasonings and flour.
4. Add liquid and pasta. Pour in the milk and broth and stir, then stir in the macaroni.
5. Simmer. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 10 to 12 minutes, until the macaroni is done. For al dente pasta, check after 9 minutes.
6. Add the cheese. Stir in the cheddar until melted and serve right away, with chopped fresh parsley if you like.
How to Keep Cheeseburger Macaroni Creamy
Because the pasta cooks right in the milk and broth, a few small habits decide whether the sauce stays smooth and the macaroni comes out just right.
Bloom the seasonings. Stir the spices into the browned beef and let them cook for 30 to 60 seconds before the liquid goes in.
Keep it at a gentle simmer. Once the milk is in, bring it just to a boil and turn it down. A hard boil can split the sauce.
Stir often. Give the pan a stir every 1 to 2 minutes while the pasta cooks. If it gets too thick before the pasta is done, add a splash more broth or water.
Check the pasta early. Start tasting at 9 minutes for al dente. Other shapes can take a minute or two more or less.
Cheese off the heat. Take the skillet off the burner and stir the cheddar in until it melts. Cheese you shred yourself melts more smoothly than pre-shredded.
| Problem | Fix |
|---|---|
| Sauce looks split | Keep the heat at a gentle simmer after adding milk |
| Too thick before the pasta is done | Add more broth or water, a splash at a time |
| Pasta sticking | Stir every 1 to 2 minutes |
| Grainy cheese | Shred your own and stir it in off the heat |
Tips for Success
Should I drain the beef?
If there is a lot of fat in the skillet after browning, drain the excess before adding the onion.
Can I make it gluten-free?
Yes. Dissolve 1 tablespoon of cornstarch in the beef broth in place of the flour, and use gluten-free macaroni.
Variations
- Cornstarch version: mix 1 tablespoon cornstarch with the garlic powder, sugar, salt, paprika and pepper, and cook 1 1/2 cups of macaroni in 2 cups milk and 1 1/4 cups chicken broth. Stir in 1 3/4 cups of sharp cheddar off the heat.
- Extra creamy: use heavy cream and a little butter in the sauce, with a splash of Worcestershire sauce.
- Ground turkey: swap it 1:1 for the beef, adding 1 tablespoon olive oil when browning. Cook ground turkey to 165°F.
- Two cheeses: use half sharp cheddar and half Colby Jack.
- Different pasta: small shells, ditalini or cavatappi.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen portions in the refrigerator overnight. Reheat single portions in the microwave and larger batches in a skillet on the stove until they reach 165°F.
What to Serve With It
A green salad or steamed vegetables round it out. For more ground beef comfort food, try the Pioneer Woman cheeseburger pie, a low-carb bacon cheeseburger casserole, old fashioned goulash or slow cooker poor man goulash. For another creamy skillet, there’s ground beef stroganoff, and for a rice-based bake, easy hamburger rice casserole.
Frequently Asked Questions
Do you need milk for cheeseburger macaroni?
In this homemade version, yes: 2 cups of whole milk and 1 3/4 cups of beef broth are the liquid the pasta cooks in, and they turn into the creamy sauce. Heavy cream makes it even richer.
What can I add to cheeseburger macaroni to make it better?
Bloom the spices with the beef, shred your own cheddar, and try a second cheese like Colby Jack or a splash of Worcestershire sauce.
Can I use ground turkey?
Yes. Use it 1:1 in place of the beef, add a tablespoon of olive oil when browning, and cook it to 165°F.
What pasta works best?
Elbow macaroni is classic. Small shells, ditalini and cavatappi also work; the cook time may change by a minute or two.
Final Notes
Shred the cheddar while the macaroni simmers so it’s ready the moment the pasta is done. If you make this, tell me in the comments how it turned out.
Homemade Cheeseburger Macaroni
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 small onion finely chopped
- 3 tablespoons tomato paste
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 3/4 cups beef broth
- 2 cups dried elbow macaroni whole wheat or regular
- 2 cups cheddar cheese shredded
Instructions
- Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains and it reaches 160°F.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the tomato paste, seasonings and flour.
- Pour in the milk and broth and stir, then stir in the macaroni.
- Bring to a boil, then reduce the heat to medium-low, cover and simmer for 10 to 12 minutes, until the macaroni is done. For al dente pasta, check after 9 minutes.
- Stir in the cheddar until melted and serve right away, with chopped fresh parsley if you like.
