One-Pan Cheeseburger Mac and Cheese
Cheeseburger mac and cheese is a homemade take on the boxed hamburger skillet dinner. Ground beef and onion are browned with tomato paste, mustard and Worcestershire sauce, then the macaroni simmers right in the pan in broth and milk, soaking up all that burger flavour. Stir in cheddar off the heat and top it like a burger, with pickles and tomato.
By Luca Ferraro
Published
- Prep Time
- 8 mins
- Cook Time
- 22 mins
- Total Time
- 30 mins
- Servings
- 6 servings
How do you make One-Pan Cheeseburger Mac and Cheese?
For cheeseburger mac and cheese, brown 450 g (1 lb) ground beef with a diced onion until it reaches 71°C (160°F), then stir in tomato paste, mustard and Worcestershire sauce. Add 500 ml beef broth, 375 ml milk and 340 g (12 oz) elbow macaroni, cover and simmer for 10-12 minutes until tender. Stir in 225 g shredded cheddar off the heat.
- Total time
- 30 mins
- Calories
- 570 per serving
- Protein
- 33 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Beef
Pasta
Toppings
Equipment
Large deep skillet or Dutch oven with a lid · Wooden spoon · Box grater · Instant-read thermometer
Quick Directions
Brown the beef
Heat the oil in a large deep skillet over medium-high heat.
Season
Stir in the tomato paste, mustard, Worcestershire sauce, paprika, salt and pepper and cook for 1 minute, until the tomato paste darkens slightly and coats the beef.
Simmer the pasta
Add the broth, milk and macaroni, cover and simmer for 10-12 minutes, stirring often.
Melt in the cheese
Take the pan off the heat and stir in the cheddar until melted and smooth.
Top and serve
Taste for salt, then serve topped with the diced pickles, tomato and green onions, just as you would dress a burger.
Step-by-Step Instructions
Follow these detailed steps to make the perfect one-pan cheeseburger mac and cheese.
Brown the beef
Heat the oil in a large deep skillet over medium-high heat. Add the beef and onion and cook for 6-8 minutes, breaking up the meat with a wooden spoon, until the beef is browned with no pink remaining and reaches 71°C (160°F). Spoon off any excess fat, then stir in the garlic for 30 seconds.
Season
Stir in the tomato paste, mustard, Worcestershire sauce, paprika, salt and pepper and cook for 1 minute, until the tomato paste darkens slightly and coats the beef.
Simmer the pasta
Pour in the broth and milk, scraping up any browned bits, and bring to a boil. Stir in the macaroni, lower the heat to a gentle simmer and cover. Cook for 10-12 minutes, stirring every 2-3 minutes so the pasta doesn't stick, until it is tender and most of the liquid has been absorbed into a creamy sauce.
Melt in the cheese
Take the pan off the heat and stir in the cheddar until melted and smooth. Let it stand for 2 minutes to thicken. If it gets too thick, stir in a splash of milk or broth.
Top and serve
Taste for salt, then serve topped with the diced pickles, tomato and green onions, just as you would dress a burger.
Recipe Tips
- Use lean ground beef, about 85-90% lean, so there is less fat to spoon off and the sauce isn't greasy.
- Keep the simmer gentle and stir often. Milk can catch on the bottom of the pan if the heat is too high.
- Don't skip the pickles. Their sharpness cuts through the rich sauce and makes it taste like a cheeseburger.
Variations
- Bacon cheeseburger: cook 4 slices of chopped bacon first, brown the beef in the bacon fat and scatter the bacon over the top.
- Swap half the cheddar for Monterey Jack or processed American cheese for an extra smooth, stretchy sauce.
- Use ground turkey instead of beef and cook it until it reaches 74°C (165°F).
Nutrition (per serving)
| Calories | 570 |
|---|---|
| Protein | 33 g |
| Carbs | 53 g |
| Fat | 25 g |
| Saturated fat | 12 g |
| Fibre | 3 g |
| Sugar | 8 g |
| Sodium | 950 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container for up to 4 days. Add fresh toppings when you serve it.
- Freezer
- Freeze without the toppings for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over low heat or in the microwave with a splash of milk or broth, stirring, until hot to 74°C (165°F).
One-Pan Cheeseburger Mac and Cheese FAQs
Can I make cheeseburger macaroni without a boxed mix?
Yes. This recipe is a from-scratch version of the boxed skillet dinners: ground beef and macaroni simmered together in one pan with a cheesy sauce. It uses real cheddar, broth and milk instead of a powdered sauce packet, and it takes about the same time.
Do I need to cook the pasta separately?
No. The macaroni cooks right in the pan in the broth and milk, and the starch it releases thickens the sauce. That's why it's important to stir every few minutes and keep the simmer gentle.
How do I know the ground beef is cooked?
Ground beef is safe once it reaches 71°C (160°F) on an instant-read thermometer. It should be browned all over with no pink remaining before you add the liquid.
What if the pasta is still firm but the liquid is gone?
Add hot broth or water 60 ml (1/4 cup) at a time, cover and keep simmering until the pasta is tender. Different pasta brands absorb liquid at slightly different rates.
Can I use a different pasta?
Yes. Small shells, rotini and cavatappi all work. Larger or thicker shapes may need an extra 2-4 minutes and a splash more broth.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
