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!
Can I use Skim or 2% milk instead?
Hi Mara, yes you can use either.
I do not like hamburger helper but I liked this my family is going to love it 5 stars!!
Fantastic, Melissa, thank you!
OMG! This was AMAZING! My favorite meal many years ago was Hamburger Helper Cheeseburger Macaroni. About 15 years ago, the taste changed and it just wasn’t good anymore. THIS!!! THIS is better than the old HH! This recipe is going into our normal rotation.
Awesome!! I’m so happy to hear that, Karin, thank you!
Homemade healthy, thank you for sharing! The kids and I love it for a weeknight quick meal. We do like to use Protein Pasta to try to reduce some carbs. Add 1/2 to 3/4 Cup chopped Hamburger Dill Pickle slices. Brings a tanginess to the flavor profile that is absolutely fantastic and reminiscent of a Deluxe Pub Burger!!
I’m so glad you and your kids enjoyed it, Kirk, thank you! And great idea about the dill pickles, I’ll have to give that a try!
Wonderful
If doubling this would you double everything? Including milk and broth?
Hi Frank, yes, double everything. Happy cooking!
Is it 1 and 3/4 cups broth or 3/4 cups?
Very tasty and very easy!
Can u use tuna instead of hamburger ?will it still taste good cuz I’m hungry but I only have tuna
Have a question. Can this recipe be made and frozen in individual servings? It looks delicious and just what I was looking for, but I would need to freeze the leftovers. Thank you.
Hi Heidi, yes it can be frozen but pasta can be tricky to freeze – it should be cooked just until it’s al dente otherwise it can turn mushy when it’s frozen and reheated.
I made this a few months ago and loved it, forgot to write a review until I decided I wanted to make it again today. This is SO good. Tastes better than the boxed version, which is more important to me than preservatives, ha! :) Thank you for such a great recipe! I had told my sister about this and she’s been requesting it, so you’ll probably have another raving review from her after we make it today!
That’s fantastic, Kelly, thanks so much and thanks also for passing the link on to your sister! :)
Every time my wife goes on a trip to visit her daughter for a few days I always try and have a different “special” meal for her when she gets home. I peruse the internet looking for ideas and am very glad I stumbled across your recipe. This was a major hit. Thanks so much for sharing.
I’m so glad it was a hit, Vince, thank you! And what a lovely tradition you have creating nice meals for your wife upon her return – well done!
Hello I am making this right now and I used quinoa and chickpea noodles and it’s very watery :( the flavor is delicious though! Any tips on how to thicken this up without loosing the wonderful flavor? I prefer to use the noodles I mentioned maybe that’s a factor in why it isn’t thickening.
Hi Jenna, you can thicken it with cornstarch dissolved in a little water. Yes, it’s most likely the noodles not absorbing as much water as wheat noodles or GF rice noodles do.
Very good. I used ground Turkey meat, and organic chicken broth. I also shredded my own cheddar cheese from block cheese. This type of cheese has Less ingredients then bagged cheese. This was so good. Clean eating yummy dinner.
I’m so glad you enjoyed it, Nichole, thank you!
I’ve made this so many times, amazing recipe!