Cheeseburger Mac and Cheese
A simple cheeseburger mac and cheese recipe made in one skillet, combining seasoned ground beef, tender pasta, and melty cheddar cheese for a hearty, nostalgic dinner
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- measuring cups
Ingredients
- 1 lb ground beef
- ½ cup diced yellow onion
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tbsp yellow mustard
- 2 tbsp ketchup
- 2 cups beef broth
- 1 can 14.5 oz diced tomatoes
- 2 cups elbow macaroni uncooked
- 2 cups shredded cheddar cheese
- ½ cup milk
Instructions
Brown the Beef
- Heat a large skillet or Dutch oven over medium heat and add the ground beef along with the diced onion, breaking the beef apart with a wooden spoon as it cooks. Cook for 6-8 minutes, until the beef is fully browned and the onion has softened, then drain any excess grease from the pan.Stir in the garlic, salt, black pepper, and garlic powder, cooking for another 30 seconds until fragrant, then mix in the mustard and ketchup until everything is evenly coated.
Cook the Pasta in the Sauce
- Pour in the beef broth and diced tomatoes, stirring to combine and scraping up any browned bits from the bottom of the pan, since that's where a lot of extra flavor is hiding. Add the uncooked elbow macaroni directly into the liquid, stir well to make sure the pasta is submerged as much as possible, then bring the mixture to a simmer.Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.
Add the Cheese and Finish
- Reduce the heat to low and stir in the milk, followed by the shredded cheddar cheese in small handfuls, stirring continuously until each addition is fully melted before adding more. This gradual approach helps the cheese melt smoothly into the sauce rather than clumping or turning grainy.Once all the cheese is melted and the sauce is creamy and well combined, remove from heat and let it sit for a couple of minutes to thicken slightly before serving
Notes
- Adding the cheese gradually in small handfuls, rather than all at once, is the key to a smooth, creamy sauce instead of a clumpy or greasy one.
- Keep an eye on the pasta while it simmers, since different brands of elbow macaroni can absorb liquid at slightly different rates, and you may need to add a splash more broth if it looks too dry before the pasta is fully tender.
- Freshly shredded cheese from a block melts far more smoothly than pre-shredded bagged cheese, which is coated in anti-caking agents that can make the sauce slightly grainy.
- If the sauce seems too thick after adding the cheese, a splash of extra milk stirred in at the end will loosen it back up without diluting the flavor.
- Letting the dish rest for a few minutes off the heat before serving helps the sauce settle and thicken to the right consistency, so don't skip that short resting step even if you're hungry and ready to dig in.