cheeseburger macaroni recipe
The Best cheeseburger macaroni recipe
I also love how this recipe is flexible enough to work for different occasions—whether it’s a weeknight when everyone’s tired or a weekend brunch where we turn it into a brunch-style plate with extra eggs and avocado. It’s hearty enough to satisfy, but not so heavy that it leaves you sluggish afterward. My kids, especially my picky ones, always seem to find something they like about it, whether it’s the texture of the macaroni or the way the cheese makes everything taste better. And honestly, it’s a great way to use up leftover burger meat or even just ground beef, so it’s practical too. The health benefits aren’t bad either—it’s got protein from the burger, fiber from the whole wheat pasta (if we use it), and all that melted cheese gives a little extra calcium and vitamin D. It’s not a super light meal, but it’s not a complete indulgence either, which is why I keep it in my rotation. It’s that kind of recipe that feels like a little comfort in every bite, no matter the day.
Cheeseburger Macaroni
A delightful twist on mac and cheese, featuring a cheesy, creamy macaroni dish infused with the savory flavors of a classic cheeseburger. Perfect for a quick and satisfying meal!
🥘Ingredients
- 12 oz elbow macaroni
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- ½ cup butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb ground beef (80/20 ratio)
- ½ cup ketchup
- ¼ cup mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tbsp finely chopped onion
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 slice American cheese
- 1 tbsp pickles, sliced
- 1 tbsp lettuce, chopped
- 1 tbsp tomato, sliced
👨🍳Directions
-
1
Cook the macaroni according to package instructions, drain, and set aside. In a saucepan, melt butter over medium heat. Add garlic powder, onion powder, salt, and pepper; stir for 30 seconds. -
2
Pour in the milk and heavy cream, stirring until smooth. Gradually add the shredded cheese, stirring until fully melted and creamy. Season with additional salt and pepper if needed. -
3
Preheat oven to 375°F (190°C). In a skillet, cook the ground beef over medium heat, breaking it into small pieces. Drain excess fat if necessary. Stir in ketchup, mayonnaise, Worcestershire sauce, onion, and garlic powder. Season with salt and pepper. Cook until the beef is fully cooked. -
4
Divide the cooked macaroni evenly among four oven-safe bowls. Spoon the cheeseburger mixture over the macaroni. Top each serving with a slice of American cheese. -
5
Bake for 10 minutes or until the cheese is melted and bubbly. Remove from oven and let rest for 2 minutes. Top each serving with pickles, lettuce, and tomato slices.
🔧Equipment
- Large pot
- Saucepan
- Mixing bowls
- Knife and cutting board
- Oven
- Measuring cups and spoons
- Cheese grater
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a dash of hot sauce or a sprinkle of smoked paprika to the cheeseburger mixture.
- Use low-fat milk and reduced-fat cheese for a lighter version.
- Make ahead: Assemble the macaroni and cheeseburger mixture, cover, and refrigerate for up to 24 hours before baking.
Variations
- Add diced bell peppers or mushrooms to the cheeseburger mixture for extra texture.
- Swap the American cheese for pepper jack or cheddar for a different flavor profile.
Watch Video Of How Cheeseburger Macaroni Works
❓ Frequently Asked Questions About Cheeseburger Macaroni
What is the best way to prevent the macaroni from sticking together while cooking?
To avoid sticky macaroni, bring a large pot of salted water to a rolling boil before adding the pasta. Cook it al dente (about 8–10 minutes for short pasta) and drain it in a colander with a bit of pasta water. Stirring frequently while cooking also helps prevent clumping.
Can I use any type of cheese for the cheeseburger macaroni, or should I stick to a specific kind?
While American cheese is classic for this dish, you can experiment with sharp cheddar, pepper jack, or even a mix of mozzarella and Parmesan for a richer flavor. If using melty cheeses like mozzarella, ensure they’re fully cooked through to avoid a rubbery texture.
How do I make the cheeseburger sauce smooth without lumps?
For a silky sauce, blend the ground beef, ketchup, mayo, mustard, and seasonings in a food processor or high-speed blender until completely smooth. If lumps persist, strain the mixture through a fine-mesh sieve for a ultra-smooth finish.
What’s the secret to keeping the macaroni from turning mushy?
Cooking the macaroni just until al dente (slightly firm) and draining it well is key. Reserve 1–2 tablespoons of pasta water before mixing with the sauce—this adds moisture without making the dish soggy. Stirring constantly while combining also helps distribute heat evenly.
Can I make this dish ahead of time, and how should I store it?
Yes! Assemble the macaroni and sauce in a loose container (to prevent sogginess) and refrigerate for up to 2 days. To reheat, warm it in a low oven (300°F/150°C) for 15–20 minutes or microwave in 30-second bursts, stirring between each, to avoid drying out the macaroni.
