One-pot Cheeseburger Macaroni

30 minute stovetop comfort, creamy, cheesy, and family-friendly with easy cleanup

All the flavors of a juicy cheeseburger, savory beef, ketchup–mustard tang, and melty cheddar, tossed with tender macaroni in one cozy pan.

Why You’ll Love It

• True one-pot method: pasta cooks right in the sauce for fewer dishes.
• Built for Ground Beef Recipes For Dinner and Dinner With Ground Beef—weeknight-simple.
• Creamy, cheesy texture kids love; big flavor adults crave.
• Budget-friendly pantry staples; scalable for family favorite meals.
• Links to more cozy bowls on your site: warm up with White Chicken Chili , try a soup-and-pasta night with Loaded Baked Potato Soup (Instant Pot), or a lighter spin later this week with Ground Turkey Orzo.

Ingredients (notes only)

Beef & Aromatics

• Ground beef (85–90% lean): rich flavor; drain only if very fatty.
• Onion + garlic: classic base.

Seasoning & “Burger” Notes

• Smoked paprika, onion powder.
• Tomato paste + ketchup + Dijon or yellow mustard: true cheeseburger profile.
• Worcestershire: savory depth (optional).

Liquid & Pasta

• Low-sodium beef broth + milk (or half-and-half for richer).
• Elbow macaroni (or small shells): cooks evenly in one pot.

Cheese & Finish

• Sharp cheddar (main melt), a touch of mozzarella for stretch.
• Pickles for topping (optional—but so good).
• Fresh parsley/green onions, sesame seeds for “burger bun” nod.

Step-by-Step Instructions

1. Brown beef: Heat a large 12-inch deep skillet over medium-high. Add 1 Tbsp olive oil and 1 lb (450 g) ground beef; season with ¾ tsp salt and ½ tsp pepper. Cook, breaking up, until browned and 160°F / 71°C. Stir in 1 small diced onion and 2 minced garlic cloves; cook 2–3 minutes.
2. Build flavor: Stir in 2 Tbsp tomato paste, 2 Tbsp ketchup, 2 tsp Dijon or yellow mustard, 1 tsp smoked paprika, ½ tsp onion powder, and 1 tsp Worcestershire (optional). Cook 1 minute until glossy.
3. Add liquids & pasta: Pour in 3 cups beef broth and 1 cup milk; bring to a gentle boil. Stir in 2 cups (about 8 oz/225 g) elbow macaroni. Reduce heat to medium; cover and simmer 9–11 minutes, stirring once or twice, until pasta is just tender.
4. Make it creamy: Turn heat to low. Stir in 2 cups (200 g) shredded sharp cheddar and ½ cup (50 g) mozzarella until melted and saucy. Taste; add salt/pepper if needed.
5. Finish: Let stand 2–3 minutes to thicken. Top with chopped pickles, green onion, and a few sesame seeds if you like.
6. Serve: Spoon into bowls. Add a quick salad or roasted veg on the side.

Gentle note for you: this dinner doesn’t need perfection, just a stir here and there. The pan does the heavy lifting while you breathe.

Pro Tips

• Sauce too thick? Stir in a splash of warm milk or broth. Too thin? Simmer uncovered 1–2 minutes.
• Don’t overcook pasta in the pot; it keeps softening as it rests.
• Extra “burger” vibe: finish with a drizzle of ketchup–mustard and a few chopped pickles.
• Lean beef keeps the sauce silky (less grease to separate).

Variations

• Bacon cheeseburger mac: stir in crisp crumbled bacon at the end.
• Veg-loaded: add diced bell pepper with onion; fold in peas or spinach at the end.
• Spicy: swap cheddar for pepper jack; add crushed red pepper.
• Gluten-free: use GF elbows and check labels on condiments.

How to Serve

• Bowl + side salad night; or go full comfort with Loaded Baked Potato Soup (link above).
• Top portions with shredded lettuce, diced tomato, and pickle chips for a fun “burger bowl.”

Make Ahead & Storage

• Fridge: 3–4 days; sauce thickens, loosen with milk when reheating.
• Freeze: 2 months (best if pasta is very al dente).
• Reheat: Low heat with a splash of milk, or microwave 60–90 seconds, stirring once.

FAQs

Can I use another pasta?
Yes—small shells, ditalini, or cavatappi. Adjust simmer time as needed.

Milk substitute?
Evaporated milk is ultra-creamy and stable; or use half-and-half.

Ground turkey instead of beef?
Yes, brown well and season a touch more; still cook to 165°F / 74°C.

Simple Nutrition Table (estimate per serving, 6 servings)

• Calories: ~520
• Protein: 30 g
• Carbs: 50 g
• Fat: 22 g
• Fiber: 3 g
• Sodium: ~860 mg
  Estimates only; ingredients vary.