BEST Homemade Cheeseburger Macaroni
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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. And I’m grateful for a mom who took the time to cook healthy, wholesome meals for her family. I now do the same. But on those rare occasions we certainly enjoyed those quick, less-than-healthy meals. Let’s face it, they taste pretty good. I specifically recollect those moments of eating Hamburger Helper Cheeseburger Macaroni and Tuna Casserole. 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. 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. 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!
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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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
We made this for dinner tonight, following recipe exactly. It was amazing! This is going into our rotation for sure.
Fantastic, Mykell, I’m so glad it was a hit, thank you!
Wow….this was disaster. It turned out being a strange light yellow/grey color. My husband said he followed the recipe to the letter. It looked NOTHING like the picture! Not even close!
Sit down with your husband….. read item by item. The milk through me off a little because I’d usually add it to soften the meat but evaporate the water away…. this was not the case and I got a pretty light, pinkish color…… add a bit more paprika, or chili powder for color…. it really is delicious
not sure why, but I couldn’t get the 4th or 5th star darkened but the recipe was that good…. go lightly on the salt. it creeps up in the cheese!
Thank you, Nitrous, I’m so glad you enjoyed it!
Can this recipe be made in the Instant Pot?
The recipe is super easy and but I felt like it was a little underseasoned. I added more seasoning and some red pepper flakes for a little kick.
Can you bake it to finish it off with buttery panko crust?
Sure, Anne!
Huge hit with my family tonight. Had ground beef defrosted but tired of the same stuff! This was not only a good change but also a demanded repeat in the near future!
Woohooo, I’m so happy it was a family hit, Dee, thank you!
Can I use Rigatoni pasta? It is all I have on hand.
Absolutely, Tennery. Happy cooking!
This is an outstanding recipe! I make it all the time and my family loves it. No changes, no substitutions…just as is. It’s super easy to make too. Thank you for sharing!
I’m so happy it’s been a hit in your family, Kathleen, thank you!
There is usually some confusion when “chili powder” is listed as an ingredient. Are you asking for American chili powder which is ground chiles with other ingredients or pure ground chiles?
Hi Roger, yes I definitely understand your point – in the case of this recipe either will work great.
Hello, my wife isn’t a huge fan of tomatoes…Is there a substitute I could use for the tomato paste?
Hi Brian, there really isn’t a substitute. Unless she’s allergic to tomatoes I can assure you that this dish does not have a “tomato flavor” in the least. The paste is just used to balance the flavors and add some depth. But if you prefer to omit it you can simply leave it out and not worry about a substitute.
I omit the chili powder and use red chili sauce, the spicy cousin to enchilada sauce in place of the tomato paste. You have to adjust the liquid, but u used bullion cubes anyway so I just added less water and a small handful more noodles.