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One-Pot Homemade Cheeseburger Macaroni

A comforting, from-scratch version of the classic boxed dinner. This one-pot cheeseburger macaroni is rich, cheesy, kid-friendly, and comes together in just 30 minutes for the perfect weeknight family meal.

One-Pot Homemade Cheeseburger Macaroni
Prep 5 min Cook 20 min Total 30 min Level Easy
Serves 6

Ingredients

Main

  • 1 lb lean ground beef (85/15)
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon paprika — sweet or slightly smoked
  • 1 teaspoon kosher salt — plus more to taste
  • 0.5 teaspoon black pepper — freshly ground
  • 2 cups beef broth — low sodium preferred
  • 1 cup whole milk
  • 2 cups uncooked elbow macaroni — about 8 ounces
  • 2 cups sharp cheddar cheese — freshly grated

Instructions

  1. Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon or meat chopper, until browned and no longer pink, about 5-7 minutes. Drain any excess grease.

    ~7 min
    For extra flavor, you can sauté half a diced yellow onion with the beef instead of relying entirely on onion powder.

  2. Reduce the heat to medium. Stir in the tomato paste, garlic powder, onion powder, paprika, kosher salt, and black pepper. Cook for 1 minute until the spices are fragrant and the tomato paste coats the meat.

    ~1 min

  3. Pour in the beef broth and milk, scraping up any browned bits from the bottom of the pan. Stir in the uncooked macaroni. Bring the mixture to a gentle boil.

    ~3 min
    Make sure the pasta is submerged in the liquid as much as possible.

  4. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 10-12 minutes, or until the macaroni is tender and most of the liquid is absorbed. Stir once halfway through cooking to prevent sticking.

    ~12 min
    If the mixture looks too dry before the pasta is done, add a splash of extra hot water or broth.

  5. Remove the skillet from the heat. Sprinkle the freshly grated cheddar cheese over the top and stir gently until completely melted and a creamy sauce forms.

    ~2 min
    Always use freshly grated cheese; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

  6. Let the dish sit uncovered for about 5 minutes. The sauce will continue to thicken as it cools slightly. Serve warm.

    ~5 min
Nutrition
420
Calories
28
Protein (g)
32
Carbs (g)
20
Fat (g)
10
Sat. Fat (g)
2
Fiber (g)
4
Sugar (g)
750
Sodium (mg)
85
Cholesterol (mg)
Equipment
  • Large skillet or Dutch oven with a tight-fitting lid
  • Wooden spoon or meat chopper
  • Measuring cups and spoons
Tips & Storage
  • Freshly grated cheese is crucial for a smooth, creamy sauce.
  • For a hidden veggie boost, stir in half a cup of riced cauliflower or finely grated carrots when browning the beef.
  • If your family likes a little kick, add a dash of hot sauce or a pinch of red pepper flakes with the spices.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce.
Tags
cheddar cheesy comfort food dinner easy fall family meal ground beef kid-friendly macaroni nut_free one-pot pasta quick savory stovetop weeknight winter

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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