BEST Homemade Cheeseburger Macaroni Recipe

Creamy and uber comforting, this homemade cheeseburger macaroni is a leveled-up version of the boxed version.

I love a good noodle-y, cheesy, comforting dish, and this homemade cheeseburger macaroni is no exception! Reminiscent of the boxed hamburger helper of your childhood, this version is both cheesier and made with ingredients that you can feel good about.

Cheeseburger Macaroni Recipe Ingredients

The ingredients on this list are pretty basic, and there’s a good chance that you have several of them on hand already. Here’s the full list:

• 2 teaspoons of extra-virgin olive oil
• ½ yellow onion, diced
• 2 cloves of garlic, minced
• 2 pounds of ground beef (85/15 or 90/10 are both great options)
• 2 tablespoons of tomato paste
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 ½ teaspoons of sea salt
• ½ teaspoon of black pepper
• 12 ounces of elbow macaroni (we used this one for gluten-free)
• 3 ½ cups of beef broth
• 3 cups of milk
• 3 cups of shredded cheddar cheese

Substitutions for This Cheeseburger Helper Recipe

• Use ground turkey – if ground beef isn’t your thing (or you just don’t have any on hand), feel free to substitute it for ground turkey or chicken.
• Use less cheese – if you’re looking for a less cheesy variation, use our recipe for hamburger helper instead of this one.
• Switch up the cheese – feel free to get creative with the cheese here – gouda and gruyere would be really delicious here.
• Use a different noodle – you aren’t bound to elbow macaroni! Feel free to use any short pasta (penne, fusilli, rotini, farfalle, etc.) here.

How to Make Cheeseburger Macaroni

This homemade cheeseburger is almost as easy as the boxed variety! Here’s how you’ll bring it together:

1. Saute the garlic and onion – add the olive oil to a large skillet or pot over medium heat. Once hot, add the onion and garlic and cook for 4-5 minutes until the onion is translucent.
2. Brown the ground beef – add the ground beef to the pot with the onion and garlic and cook for about 8 minutes, crumbling as you cook, until browned. If you’re short on time or have a fattier beef, drain the excess fat from the pot. Otherwise, let the beef continue to cook until most of the liquid cooks off.
3. Add the tomato paste, paprika, garlic powder, salt, and pepper – to the ground beef mixture, add the tomato paste, paprika, garlic powder, salt, and pepper and stir to combine.
4. Add the broth and milk – add the broth and milk to the pot and increase the heat to high. Once the mixture comes to a boil, add the pasta to the pot, then reduce the heat slightly to medium-high to maintain a low boil. Cook for 12 minutes, until most of the liquid, has been absorbed and the pasta has softened.
5. Stir in the cheese – turn off the heat, then stir in half the cheese and top with the remaining half, and cover with a lid to let the cheese melt.
6. Serve and enjoy!

Storing Hamburger Mac and Cheese

Store your leftovers in an airtight container in the refrigerator. Stored this way, it’ll last for up to 5 days.

How to Freeze

To freeze, simply let the cheeseburger helper cool completely, then cover the dish with aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy, either bake from frozen in a 350°F oven for an hour, then uncover and cook for an additional 30 minutes, or place it in the fridge 2 days prior to baking, then bake in a 350°F oven for 30 minutes.

How to Serve

This cheeseburger helper is a filling (and VERY satisfying) meal all on its own, but if you’re craving a little something green, this simple arugula salad would be a really tasty accompaniment. 

Frequently Asked Questions