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.
Equipment
- Large skillet or Dutch oven with a tight-fitting lid
- Wooden spoon or meat chopper
- Measuring cups and spoons
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
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
-
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 minFor extra flavor, you can sauté half a diced yellow onion with the beef instead of relying entirely on onion powder. -
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 -
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 minMake sure the pasta is submerged in the liquid as much as possible. -
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 minIf the mixture looks too dry before the pasta is done, add a splash of extra hot water or broth. -
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 minAlways use freshly grated cheese; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. -
Let the dish sit uncovered for about 5 minutes. The sauce will continue to thicken as it cools slightly. Serve warm.
~5 min
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.