This homemade cheeseburger macaroni recipe is the ultimate busy weeknight hack—no boxed stuff, just real cheese, simple ingredients, and one skillet. It’s an easy dinner recipe the whole family will beg you to make on repeat.
Why You’ll Love It
Y'all, trust me when i say that this homemade cheeseburger macaroni is 10x better than the original boxed hamburger helper.
But I grew up in the 90s so let’s be real, we’ve all grabbed that classic hamburger helper at the grocery store when life is chaotic.
But this homemade version? Oh, it’s next-level. We’re talking tender pasta cooked right in seasoned beef broth so it soaks up all that savory flavor, then finished with creamy cheesy in each bite. It’s a comforting dish that tastes like nostalgia but better because you actually know what’s in it.
This one-pot meal uses lean ground beef (or ground turkey if you’re feeling virtuous) along with fresh onion, garlic powder, chili powder, and just the right amount of heat and tang from Frank's hot sauce.
The best part of this cheeseburger mac and cheese? You toss in the elbow macaroni (or any short pasta you’ve got) raw and it magically cooks al dente in about 15 minutes. With this method, there's no extra pot, no excess fat-draining drama, and definitely no sodium phosphate, or silicon dioxide (you know, the weird stuff hiding in boxed foods).
You can make this cheeseburger macaroni in a large skillet (with a tight fitting lid) or dutch oven.
Pair this easy homemade hamburger helper recipe with garlic bread and a simple salad, and you’ve got a family-friendly meal that tastes like a hug.
Bonus: any leftover cheeseburger macaroni reheats like a dream and stores well in an airtight container for next-day lunches.
Ingredients & Substitutions
Here’s what you’ll need for this easy homemade hamburger mac and cheese recipe that's perfect for the entire family. Best of all, you probably already have most of these simple ingredients hanging out in your pantry:
- Ground beef: I like a pound of ground beef with a little fat for flavor, but you can swap in ground turkey or ground chicken if you prefer.
- Onion: A fresh onion adds sweetness and depth. Yellow onion works best. Also, you can leave it out of your ingredient list if you don't feel like chopping.
- Garlic powder: For that classic cheeseburger vibe. You can also add onion powder if you want even more flavor.
- Chili powder: Toasting this with the beef makes the whole kitchen smell amazing and adds so much depth.
- Fresh garlic cloves: Because garlic makes everything better. I grate it for convenience.
- Tomato paste: Adds richness and a subtle tang to your cheeseburger mac and cheese.
- Yellow Mustard: Dijon mustard works here too.
- Hot sauce: Optional in this hamburger mac and cheese but highly recommended for a tiny kick.
- Macaroni noodles: Elbow macaroni is classic and like most one pot recipes, I don't recommend switching it up.
- Beef broth: Or chicken broth in a pinch. This is what helps the pasta cook to that perfect al dente texture.
- Cheese: I use a mix of sharp cheddar, chipotle Havarti (or Monterey Jack/pepper jack), and a few slices of good old American cheese for extra creaminess. If you only have shredded cheddar cheese, you can - use whatever cheese you like!
- Salt & pepper: Always. Black pepper wakes everything up.
NOTES: If you want to get fancy with your hamburger mac and cheese, a splash of Worcestershire sauce or a little mustard powder in the seasoned beef makes this one-pot dish even more flavorful. And while I’m not adding heavy cream here, you could stir in a little at the end for an even creamier sauce. Nonfat milk also works.
How to Make It
This is a one-pot dish, so minimal cleanup... just the way we like it! Let’s break down how to make this hamburger mac and cheese:
- BROWN THE BEEF: In a large skillet or Dutch oven, add the pound of ground beef on one side and the chopped fresh onion on the other. No need for any vegetable oil or olive oil since the beef has plenty of fat. Sprinkle with kosher salt and cook over medium-high heat for a couple of minutes, using a wooden spoon to break up the meat.
- TOAST THE SPICES: Once the beef is starting to brown, add chili powder and garlic powder. Let them bloom in the hot skillet for a minute. Strain the excess fat if needed but keep a little for flavor.
- ADD THE FLAVOR: Stir in the minced garlic, tomato paste, mustard, and hot sauce. Cook it down for another minute to concentrate all those flavors.
- COOK THE PASTA: Add the uncooked elbow macaroni straight into the pan along with the beef broth. Stir well, bring it to a boil, then cover and reduce to medium heat. Simmer for 13-15 minutes until the pasta is al dente and has soaked up most of the liquid.
- MAKE IT CHEESY: Lower the heat and slowly stir in the cheeses (sharp cheddar and American). Keep stirring until the cheese melts into a creamy sauce that coats every bite. Taste and adjust with salt, black pepper, or a splash of Worcestershire if you want more depth.
- SERVE & STORE: Serve hot with a simple salad if you’re feeling balanced. Store any leftover cheeseburger macaroni in an airtight container for up to 3 days—if it lasts that long. The best part? This cozy pasta dish tastes even better the next day.
What to Serve It With
This homemade cheeseburger macaroni recipe is a family favorite on its own, but it also loves a sidekick. Think crispy garlic bread, a quick simple salad, or even a handful of dill pickles if you want to lean into that cheeseburger vibe.
And for more easy recipes for busy weeknights, check out some of these ground beef recipes:
- Cheesy Turkey Homemade Hamburger Helper
- Creamy Beef Pot Pie
- Baked Empanadas Recipe (Easy & Delicious Beef)
- Ground Beef Cheesy Ricotta Meatballs
- 4 Ingredient Creamy Tomato Pasta Recipe with Sausage & Boursin Cheese
Or try some of these The Best Super Bowl Snacks & Appetizers Recipe Collection
Recipe
Cheeseburger Macaroni Recipe (Homemade Hamburger Helper)
Ingredients
- 1 lb Lean Ground beef
- 1 medium-sized Onion diced
- 1 teaspoon Kosher Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 3 cloves Garlic minced
- 2 tablespoon Tomato Paste
- 1 teaspoon Yellow mustard
- 1 teaspoon Hot sauce
- 2 cups Macaroni Noodles Uncooked
- 4 cups Beef Broth
- 2 cups Sharp Cheddar Cheese
- 3 slices American Cheese
Instructions
- Add beef to one side of a large skillet (with a tight-fitting lid), then add the chopped onion to the other. Sprinkle everything with salt. Turn the heat to medium-high and let it brown for a minute, using a spatula or meat masher to break it up.
- Once the beef is starting to brown, add the chili powder and garlic powder and stir while toasting the spices for a minute. Strain the excess fat if needed but keep a little for flavor.
- Add the fresh garlic and stir. Cook for another two minutes until fragrant and starting to soften.
- Add the tomato paste, the mustard, and the hot sauce and stir; cook it down for another minute.
- Add the pasta and the broth and stir. Bring to a boil then turn the heat to low and cover. Simmer for 13-15 minutes.
- Once the pasta is al dente, stir in the cheese little by little until everything is melted.
- Season with salt and pepper to taste before serving.
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