BEST Homemade Cheeseburger Macaroni
This post may contain affiliate links. See my disclosure policy.
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!
Save This Recipe
Enter your email address and we'll send it straight to your inbox!
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!
Delicious! I just made this for the first time and will be adding it to my “go to” meals. I used mozzarella cheese and whole wheat penne noodles since that’s what I had. I’m in love!
So awesome, Bonnie, I’m glad it was a hit, thank you! I think you’ll love it even more the next time with cheddar cheese, but you can compare and see what you prefer. Thanks again for the feedback!
Hi,
I would like to try this recipe for my daughter’s upcoming Birthday, on October 17th. Is there anything else I can substitute the beef broth for?
Thanks, Tee
Hi Tee, you can use any broth – veggie, chicken, pork, etc.
So good Thank you son loved it. I will make this again quick meal.
I’m so glad, Mary, thank you!
Question about the flour.
I used 2 tablespoons of gf flour it was thick but I still had a lot of liquid should I have used the corn startch along with the gf flour or omitted the gf flour and used cornstarch? I was unclear of the directions and new to cooking gluten free.
Thanks
Jennifer
Hi Jennifer, right, use cornstarch instead of gf flour, it does a better job of thickening.
Suggestion: try adding a tsp of cinnamon, and perhaps a dash of coriander. Promise you won’t be disappointed 💖
Hi Taryn, that sounds like a Cincinnati chili approach to cheeseburger macaroni :)
Honestly this recipe is very good, but you almost lost me with all the talk of “chemicals” and the idea that the homemade version has less ingredients. If you list out all the ingredients in the pasta, broth, cheese, etc., It’d be as many or more. Don’t fear monger. I prefer from scratch too, but don’t kid yourself that it’s necessarily better. Maybe it has less salt, but with broth, two cups of cheese and a top of salt, I’m doubtful
Hi Angela, it’s not about the number of ingredients, rather the kind of ingredients. No fear mongering here, there’s no denying the ill effect that most pre-prepared/processed food has on health. Any doctor will tell you that. As for the ingredients comparison between store-bought Hamburger Helper and this homemade version, when you take out the actual “food” you’re left with this pile of “stuff”: Monosodium Glutamate, Maltodextrin, Citric Acid, Partially Hydrogenated Soybean Oil, Artificial Flavor, Color (yellow lakes 5 & 6, yellows 5 & 6), Mono and Diglycerides, Yeast Extract, Sodium Caseinate, Silicon Dioxide(anticaking agent), Sodium Phosphate, Sodium Citrate, Calcium Caseinate, Enzymes. My point is that in making food from scratch you avoid a lot of unsavory ingredients, additives, preservatives, dyes, etc, that are often found in pre-prepared foods.
Fark. Made the mistake of reading the comments. The author is having some culinary fun.
Whinge whinge quantity specified.
Whinge whinge who has avocado oil puhlease. I read recipe blogs but have no altitude to sub a frikkin oil.
Whinge whinge fearmongering
Whinge whinge why not make a French tartain boullebaise a la grande otherwise just use the boxed stuff.
Great suggestions on additional/ alternative ingredients. Tomorrow I am doing a two pot with beef and vegan mince. Might just throw some bacon, fennel sausage or cinnamon in as suggested though!
Looking forward to it.
Whingers get a life. You eat three meals a day. If you complain this much at every one, why are you reading a blog about enjoying cooking?
I was really looking forward to this meal, but the end results was just ok to me. Maybe without the sugar and tomato paste, this would’ve possibly been a home run! I’ll try it again with a few alterations :)
Yum! Does not need flour or corn statch though.. plenty thick after cheese.
I LOVE Cheeseburger Hamburger Helper but have been trying to eat less processed foods. This recipe was great even though I didn’t have the exact spices on hand, but improvised. In fact, i didn’t open the can of tomato paste and used leftover spaghetti sauce instead and just reduced the amount of milk and beef broth. It came out wonderful!
I’m so glad, Toni, thanks so much for the feedback!
Ok dumb question lol! Is it 565 calories per serving? Just trying to watch my calories :D and how much technically is a serving :D
Hi Kindra, yes that’s per serving (pasta is high cal) and it’s 1/6th of the whole batch.
Add some spinach, chard, or beet greens for better nutrition.
I would think you would drain the fat from the meat after browning and before adding tomato paste. It seems like the dish may end up a bit greasy.
Hi Todd, no it isn’t greasy, but I also use lean ground beef.
I don’t usually look for copycat recipes, but this dish is usually bland if you try to make it off the cuff. The balance of flavors in this recipe is spot on 99%. I did add some fresh garlic in addition to the garlic powder (personal preference). I was a little scared of adding too much chili powder, so I just added a couple of shakes. I also added a dash of chipotle and smoked paprika (again, personal preference). The one thing that really makes a difference is ground mustard powder. It adds that certain tang without adding more salt. Thanks!
Fantastic, John, thanks so much for the feedback!
Prefect thank you.
This was absolutely sensational, HUGE family hit, thank you!
Fantastic, Cami, thanks so much!