This homemade cheeseburger macaroni recipe is made with whole, clean ingredients, tastes better than the boxed stuff and is ready in 20 minutes! It’s both a family favorite and a favorite among our readers. We’re confident you’ll love it as much as we do!
Sometimes it’s those simple comforts that hit the spot best.
I grew up in health-conscious home where things like Hamburger Helper were only served on very rare occasions. Â And I’m grateful for a mom who took the time to cook healthy, wholesome meals for her family. Â I now do the same. Â But on those rare occasions we certainly enjoyed those quick, less-than-healthy meals. Â Let’s face it, they taste pretty good. Â I specifically recollect those moments of eating Hamburger Helper Cheeseburger Macaroni and Tuna Casserole. Â Probably because it was so infrequent.
So here is a version of it you can eat and enjoy without any worry about of the nasty ingredients that typically accompany pre-prepared foods.
Like this ingredient list below from Hamburger Helper’s Cheeseburger Macaroni – you don’t have to worry about any of those items I’ve emphasized in bold:
“Enriched Macaroni (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Corn Starch, Salt, Enriched Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Ricotta Cheese* (whey, milkfat, lactic acid, salt), Tomato*, Monosodium Glutamate, Maltodextrin, Citric Acid, Partially Hydrogenated Soybean Oil, Modified Corn Starch, Natural and Artificial Flavor, Paprika, Spice, Color (yellow lakes 5 & 6, yellows 5 & 6), Mono and Diglycerides, Cheddar Cheese* (milk, cheese cultures, salt, enzymes), Yeast Extract, Enzyme Modified Blue Cheese (milk, cheese cultures, salt, enzymes), Cream, Whey, Enzyme Modified Cheddar Cheese (milk, cheese cultures, salt, enzymes), Butter Oil, Nonfat Milk, Blue Cheese* (milk, salt, cheese cultures, enzymes), Sodium Caseinate, Silicon Dioxide (anticaking agent), Sodium Phosphate, Sodium Citrate, Calcium Caseinate, Enzymes.*Dried”
Now compare that with our ingredient list:
“Macaroni, beef, onions, tomatoes, avocado oil, spices, sugar, flour, milk, beef broth, cheddar cheese”
And that’s including the out-of-box ingredients of beef, milk and broth.
With a clean list of ingredients you can feel good about what you’re feeding your family. Â Our kids love this cheeseburger macaroni and I don’t have to worry about what’s in it.
Ready for the table in 20 minutes, there simply is NO good reason to every buy the packaged stuff again!
Cheeseburger Macaroni Recipe
Let’s get started!
Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains.
Add the onions and cook until softened, about 5 minutes.
Stir in the tomato paste and add the seasonings and flour.
Add the milk and beef broth and stir.
Stir in the macaroni.
Bring to a boil then reduce the heat to medium-low.
Cover and simmer 10-12 minutes or until the macaroni is done. Â I prefer mine a little al dente and check after 9 minutes.
Add the cheese.
Stir until the cheese is melted.
For serving you can garnish it with a little chopped fresh parsley if you like.
Enjoy!
For a fun and tasty variation for autumn, try our Pumpkin Mac and Cheese!
BEST Homemade Cheeseburger Macaroni
Ingredients
- 1 pound ground beef
- 1 tablespoon avocado oil
- 1 small onion , finely chopped
- 3 tablespoons tomato paste
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoon all-purpose flour (Gluten Free: dissolve 1 tablespoon cornstarch in the beef broth)
- 2 cups whole milk
- 1 3/4 cup quality beef broth
- 2 cups dried whole wheat elbow macaroni pasta
- (Gluten Free: Use GF Macaroni)
- 2 cups shredded Cheddar cheese
Instructions
- Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste, seasonings and flour. Pour in the milk and broth and stir. Stir in the macaroni. Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes. Stir in the Cheddar cheese until melted.Serve immediately garnished with some chopped fresh parsley if desired.
Video
Nutrition
Originally published on The Daring Gourmet February 19, 2016
Keyana says
The gluten free part was a little confusing. Would you still add GF flour + the cornstarch to the beef broth?
Kimberly Killebrew says
Hi Keyana, just the cornstarch, no flour. Dissolve a tablespoon of cornstarch in the beef broth before adding the broth to the skillet. Happy cooking!
Savannah S. says
I found your recipe after a request for “beef with macaroni” from my son for dinner. I only had ground chicken and chicken stock on hand so I used that in place of the beef from your recipe but followed everything else and it was delicious. Thanks so much(:
Kimberly Killebrew says
Fantastic, Savannah, thank you so much for the feedback!
Meg says
I have made this recipe as written many many time and it’s always fantastic! It does taste almost exactly like the boxed hamburger helper I grew up with but without all the added chemicals! I have frozen leftovers in the past with good success as long as it is completely cooled before you freeze it, thaw in the fridge overnight, and add a little water to it when reheating. I’ve microwaved it right in the container too once thawed when I’m at work. Thanks!
Kimberly Killebrew says
Thank you so much, Meg, I thrilled this has become a regular and thank you also for the feedback on freezing!
Nita says
Wow my husband and I have devoured the homemade hamburger helper, cheeseburger macaroni, twice now. Great homemade taste didn’t alter recipe, which is something I usually do to most recipes. Will def try on some of your other recipes! Thank you for sharing!
Kimberly Killebrew says
Thank you so much, Nita, I’m happy you both you enjoyed it!
Sonja Evans says
I needed a recipe for dinner to make for my husband and a friend of ours, who had just come back from a 24 hour sailboat race, in cold weather off the West Coast. They were tired and cold. This was quick, delicious comfort food for two hungry sailors, and me – with a salad it was a perfect meal!
Kimberly Killebrew says
Thank you so much, Sonja, I’m so glad this hit the spot!
Debra Ann Hansley says
First of all, I absolutely love that you respond to your comments. That is so appreciated! This recipe is awesome and loved by my family. I tried this after a busy day. I did not feel like making sides, so I added fresh spinach before the cheese, to make it a one pot meal. A classic from childhood with a twist=)
Kimberly Killebrew says
Thank you, Debra, I’m thrilled it was a family hit! And great move adding the spinach, I love it!
Jennifer says
I used to love this recipe, so much so that I have it saved on the home screen of my phone. However I went to make it tonight and it seemed like there were quite a few things that were different this time. I thought I was losing it but I’m like 99% sure I’m not. Did you recently change/update this recipe? I do like the recipe now but I loved the old one. Unless I’m somehow losing my mind and it’s been the same since you uploaded it. I’m pregnant so that’s definitely a possibility haha.
Kimberly @ The Daring Gourmet says
Hi Jennifer, I just took a look and no, I didn’t alter anything, it’s the same as it’s always been. Speaking for myself during my pregnancies, I definitely wouldn’t discount that as a possibility either, lol! :) The good news is this too shall pass and you will one day be back to enjoying this as much as you once did! :)