This cheeseburger mac and cheese is a creamy, cheesy, one-pot meal that cooks quickly and is packed with classic cheeseburger flavor!
Seared ground beef is simmered with macaroni and seasonings, and finished with lots of melty cheddar cheese. This is not tomato-based; instead, diced pickles and onions add a bit of contrast for the perfect bite!
What This Recipe is Actually Like
Imagine a pot of creamy, cheesy macaroni and cheese, with a melty, broiled layer of extra cheese on top.
And mixed into that beautiful creamy pasta is perfectly seared ground beef, seasoned simply with classic burger condiments so that it tastes just like a freshly made hamburger.
I always finish this with chopped dill pickles and finely diced onion just before serving. They add a little bit of crunch and the perfect bit of flavor contrast.
I prefer this extra creamy version over others that include tomatoes. It’s more comforting, more focused on the flavors of the beef and cheese, and a favorite at my house.
The method for this recipe is similar to my homemade hamburger helper: The whole thing cooks in one skillet on the stove in under 30 minutes.
Key Ingredients for that Cheeseburger Flavor
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground Beef: The key to big, meaty flavor in this recipe is to brown the meat well. This means that you should cook it in the skillet over medium-high heat without touching it for about 2-3 minutes, or until a deep brown crust forms.
- Worcestershire Sauce: This adds so much savory depth of flavor to the meat, and is an easy way to replicate the flavor of a seared burger patty.
- Ketchup and Mustard: Flavors that you’d expect on a cheeseburger! The amounts in this recipe won’t make the dish sweet, but instead add the right amount of balance to the salty cheese.
- Cheese: You can’t have cheeseburger mac without cheese! I’m choosing classic cheddar cheese because it has the most flavor. Sharp cheese, mild cheddar, or a combination of both works fine.
How Things Come Together In One Pan
Stage 1: Browning the Beef
- Spread the meat out in a hot pan, and avoid moving it around immediately.
- Instead, let it cook, undisturbed, for a few minutes, until it develops a deep brown crust. Otherwise, the meat will be gray and watery, and you won’t get a rich, meaty flavor.
Stage 2: Cooking the Pasta in the Same Pan
- Add the dry pasta to the same pan as the cooked beef, along with the liquid.
- Bring to a gentle boil. You should see small, steady bubbles – not a rapid boil. Then turn down the heat to medium-low and allow the pasta to simmer. Stir just occasionally to keep things from sticking.
- As the pasta cooks, the liquid reduces, and starches are released, which starts to create a creamy (but still thin at this point) sauce.
Stage 3: Building the Sauce
- Once the pasta is al dente, turn the heat all the way down to low. Stir in the condiments and most of the shredded cheese.
- Stir until the cheese is melted and the sauce is smooth and slightly loose. Keep in mind that the sauce will thicken more as it cools.
Stage 4: Adding Cheese and Finishing
- Add the rest of the cheese to the top of the macaroni and put the whole pan under the broiler until the cheese is bubbly, slightly golden, and just melted.
- Avoid overbaking, as the cheese can burn and the pasta can become mushy.
- Make sure that your skillet is oven-safe! If it isn’t, you should transfer the cheeseburger mac and cheese to a baking dish before broiling it.
Getting the Texture Right
- Once the cheeseburger pasta is cooked (only to al dente) the sauce should look slightly loose. That’s perfect! The sauce will thicken as it sits for a minute, and the pasta will continue to cook a bit while the dish is still hot.
- If the sauce seems dry, stir in a splash of milk.
- You only need to broil the pasta with the cheese on top for a couple of minutes. Keep a close eye on it so that it doesn’t burn!
Simple Variations
- Chickpea Pasta – I use Banza pasta often to make this a gluten-free dinner with extra fiber and protein. Keep in mind that this type of pasta may foam a little bit when you first add it to the pan. Don’t worry, it will settle as it cooks.
- Cheese Swaps – Mac and cheese can be made with almost any type of melty cheese, but cheddar is important for the flavor here. Try swapping out some of the cheddar for Velveeta or processed American cheese for an extra creamy, melty texture.
- No Broiler? Skip that step if you need to! Instead, cover the pan with a lid and let the residual heat of the macaroni melt the cheese.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
One Pot Cheeseburger Mac and Cheese
This one pot cheeseburger mac and cheese is creamy, cheesy, and full of classic cheeseburger flavor. The beef is browned well for extra depth, the pasta cooks right in the same pan, and the cheesy top is finished under the broiler for a golden, bubbly finish.
Servings
This one pot cheeseburger mac and cheese is creamy, cheesy, and full of classic cheeseburger flavor. The beef is browned well for extra depth, the pasta cooks right in the same pan, and the cheesy top is finished under the broiler for a golden, bubbly finish.
Equipment
- 12-inch oven safe skillet
- Cheese grater
Ingredients
- 2 teaspoons avocado oil or olive oil or vegetable oil
- 1 pound (450 g) ground beef about 90/15 lean to fat ratio
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 8 ounces (225 g) elbow macaroni
- 2 cups (480 ml) water
- 1 cup (240 ml) whole milk
- 2 teaspoons Worcestershire sauce
- 1 tablespoon ketchup
- 2 teaspoons yellow mustard
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 2 cups (200 g) shredded cheddar cheese divided
For serving
- finely diced raw onion
- chopped pickles
Instructions
- Heat the oil in a large oven-safe skillet over medium-high heat. Add the ground beef in small pieces and spread it out across the pan.
- Season with ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and garlic powder. Cook undisturbed for 2 to 3 minutes, until a deep brown crust forms.
- Turn the beef and cook for 2 to 3 minutes, until browned and slightly crisp in places.
- Add the macaroni, water, and milk. Stir to combine.
- Bring to a gentle boil, then reduce the heat to medium-low. Simmer for 8 to 10 minutes, stirring once or twice.
- Check that the pasta is al dente and when you drag a spoon through the pan, you should see a little creamy but thin sauce pooling at the bottom.
- Lower the heat to low. Add the Worcestershire sauce, ketchup, and yellow mustard.
- Add the remaining kosher salt and black pepper. Add 1 ½ cups of the shredded cheddar cheese.
- Stir until the cheese is melted and the sauce is smooth. Keep in mind that the sauce will thicken more as it cools.
- Sprinkle the remaining ½ cup cheese evenly over the top. Place the skillet on the top oven rack.
- Broil on High for 2 to 4 minutes. Cook until the cheese is melted and bubbly.
- Let the mac and cheese stand for 2 to 3 minutes. Top with diced raw onion and chopped pickles.
Notes:
- You can make this recipe with regular macaroni, or try it with chickpea pasta to make it gluten-free. Keep in mind that the Banza pasta will foam up a bit when you first add it to the pan, and then settle down as it cooks.
- The sauce should look slightly loose before broiling. It will thicken a bit as it sits. You can add a splash of milk at the end if it seems too thick.
- If your skillet is not oven-safe, transfer the mac and cheese to a baking dish before broiling.
- Cook ground beef to 160°F (71°C).
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.
Nutrition Information
Serving: 1.5cups, Calories: 636kcal, Carbohydrates: 39g, Protein: 34g, Fat: 38g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 928mg, Potassium: 491mg, Fiber: 2g, Sugar: 5g, Vitamin A: 552IU, Vitamin C: 0.4mg, Calcium: 414mg, Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!