This cheeseburger macaroni is a one-pot, family-friendly meal that comes together in about 30 minutes. It’s cheesy, comforting, and perfect for busy weeknights.
Why you’ll love it
This one-pot cheeseburger macaroni captures all the flavors of a cheeseburger—savory beef, tangy mustard, bright tomato, and melty cheddar—in a creamy pasta dish. It’s an elevated alternative to boxed versions, with the option to add crispy bacon for extra richness. Picky eaters usually love it, and it’s made with simple ingredients you can pronounce.
What you’ll need
- Bacon – optional but delicious for added flavor.
- Ground beef – about 1 lb, preferably 90% lean or leaner.
- Onion – for a savory base, roughly half a medium onion.
- Tomato paste and ketchup – build a rich tomato-forward sauce.
- Yellow mustard – adds classic burger tang.
- Garlic powder – a mild garlic note.
- Worcestershire sauce – enhances savory depth.
- Beef broth – supplies body and flavor to the sauce.
- Elbow macaroni – the traditional shape works best for this recipe.
- Cheddar cheese – freshly grated sharp cheddar melts best.
- Pickles – optional, for a bright, burger-like finish.
Pickles!?
Pickles are optional but add a pleasant tang that mimics the cheeseburger experience. If you prefer not to include them, the dish still shines without them.
How to make cheeseburger macaroni
Overview: Cook the bacon first (if using), brown the beef and onion in the reserved fat, stir in the tomato components, mustard, seasonings, and broth, then add the macaroni and simmer until tender. Finish by stirring in grated cheddar and the cooked bacon.
1. Fry chopped bacon in a large pot or Dutch oven until crispy. Remove to a paper towel-lined plate and leave the rendered fat in the pot.
2. Add ground beef and chopped onion to the pot; cook over medium-high heat until the beef is browned. Spoon out excess fat if necessary.
3. Stir in tomato paste, ketchup, mustard, garlic powder, Worcestershire sauce, and beef broth. Bring the mixture to a boil.
4. Add the macaroni, reduce the heat to a steady simmer, and cook uncovered until the pasta is tender and most of the liquid is absorbed (about 13–15 minutes), stirring every few minutes to prevent sticking.
5. Remove the pot from heat, stir in the grated cheddar and the reserved bacon (reserve some bacon for topping if desired). Season with salt and pepper to taste and let the dish rest for a few minutes to thicken and for the flavors to meld. Top with chopped pickles if you like.
Helpful tips
- Makes about 4–6 servings depending on appetite and sides.
- One-pot pasta timing can vary by stovetop and pot. If the pasta is not done but the liquid is nearly gone, add hot broth or water 1/2 cup at a time. If there’s too much liquid, simmer a bit longer until it reduces.
- Grating your own cheese yields a creamier melt than pre-shredded cheese, which often contains anti-caking agents.
Substitutions and variations
- Keep macaroni as written for best liquid-to-pasta balance; other shapes may alter cooking time and liquid absorption.
- Swap ground beef for ground turkey or sausage for a different flavor profile.
- Add heat with red pepper flakes or a dash of hot sauce.
What to serve with cheeseburger macaroni
- A crusty bread or dinner roll pairs nicely.
- Serve with a light side salad to balance the richness.
- Steamed or roasted vegetables like asparagus or cauliflower make good accompaniments for picky kids and add color to the plate.
Leftovers and storage
- The pasta will thicken as it sits because the pasta absorbs liquid and releases starch. Leftovers are typically drier than freshly cooked but still tasty.
- Store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.
- Do not freeze cooked pasta; it tends to change texture when thawed.
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One Pot Cheeseburger Macaroni
Ingredients
- 4 strips bacon, cut into small pieces
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3 tablespoons tomato paste
- 3 tablespoons tomato ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 3 cups beef broth
- 1 cup uncooked elbow macaroni
- 2 cups grated cheddar cheese
- 1/4 cup chopped pickles (optional)
Instructions
- Cut bacon into pieces and fry in a soup pot or Dutch oven over medium-high heat until crispy (about 10 minutes). Transfer bacon to a paper towel-lined plate and leave the fat in the pot.
- Add ground beef and chopped onion to the pot. Cook until browned, breaking up the meat as it cooks (about 8 minutes). Spoon out most of the excess fat.
- Stir in tomato paste, ketchup, mustard, garlic powder, Worcestershire sauce, and beef broth. Increase heat to high and bring to a boil.
- Once boiling, add the macaroni. Reduce the heat to a steady simmer and cook uncovered until the pasta is tender and most liquid is absorbed, about 13–15 minutes, stirring occasionally.
- Remove from heat and stir in the grated cheddar and cooked bacon (reserve some bacon for topping if desired). Season with salt and pepper. Let rest a few minutes to thicken. Top with chopped pickles if using.
Notes
- Serves 4–6 depending on appetite and sides.
- Troubleshooting: If the pasta is not done and liquid is nearly gone, add broth or water 1/2 cup at a time. If the sauce seems too thin, simmer a bit longer until the pasta absorbs more liquid.
Nutrition
Calories: 620 kcal, Carbohydrates: 28 g, Protein: 48 g, Fat: 34 g, Saturated Fat: 18 g, Sodium: 1576 mg. Nutrition information is an approximation.
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