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!
Do you have to use avacodo oil? I have everything but that.
Hi Wendy, no that’s definitely not a must. I just personally use and recommend it because it has the highest smoke point for frying. You can use any oil you like. Happy cooking!
I made this recipe in my Instant Pot. The advantage to using the electric pressure cooker is a shortened cook time. Totally delish and simple!! I shared leftovers with my co-workers and they enjoyed it as well!
Awesome, thanks so much for the feedback, Trixie!
Hi Trixie, how many minutes did you set your instant pot for? did you use the same amount of liquids that the recipe calls for? thank you kindly!
Made this tonight for my crazy picky 14 month old. He didn’t throw it all at the dog, so this counts as a win in my book! Thanks for sharing!
Hi Brenda, I don’t know how I missed your comment but I’m glad I finally saw it – thank you! I’m so glad it passed your little one’s inspection :)
I made this recipe this evening. It came out a little bland. The instructions don’t call for draining the hamburger – I did. Is that where I went wrong? Any suggestions for spicing it up? Thank you.
Hi Gayle, the fat is where a lot of the flavor is, yes, but draining it wouldn’t make the dish less spicy. If you prefer your food spicier you’ll need to add something like cayenne pepper or hot sauce.
The best ever! Made this gluten free. So good! Thank you for sharing!
You’re welcome, Cherry, I’m so glad you liked it, thank you!
Love this! This tastes spot on to what I remember eating as a kid! Best part is, my son loves it too! Thank you!
Fantastic, thank you, Sara!
Is the cheddar cheese used for this; sharp, medium or mild?
Hi Jada, any of them will work equally well, it just comes down to personal preference. I like strong cheeses so I usually keep my fridge stocked with sharp cheddar.
I came across your recipe on Facebook, made it for the family and they LOVE it! Now I am having to double the recipe so the husband and kids can have leftovers for lunch the next day! Everyone loves it right down to my 2 year old grandson.
One thing my daughter and I did notice was that when you double this recipe the noodle stay more the correct size unlike the boxed version when you try to cook two boxes the noodle get all funky.
Great recipe, thank you so much!!
That’s terrific, Lisa, I’m thrilled to hear it, thank you!