Do you think back on your childhood and remember things you ate and loved as a kid? I know I do. I can’t tell you how many times I have eaten cheeseburger macaroni. You know, the kind from a box that myself and others from my generation ate after a long day riding big wheels with no helmet and drinking out of the garden hose? I think I just aged myself a bit. It’s a classic that we all ate at some point. This recipe for Cheeseburger Macaroni From Scratch is my take on it. It has all the flavors and aromas that will take you back to your youth. It’s one of those homey dishes that the smell alone takes me back to the days of coloring books and Saturday morning cartoons.
If you’ve had a busy day and it’s cold out, this is the perfect dinner to prepare. So many of us lead busy lives. We need a few dinners in our arsenal that don’t take long to cook. You will be surprised at how easy this is to make, and it doesn’t really take a whole lot longer than the boxed version. The cheese sauce is seasoned to taste just like a cheeseburger. Oh yes, we are making our own cheese sauce today!
The ingredients are something that many of us keep around the house anyway, so there is no need for a special trip to the store just to make it. I don’t mind running out to buy a few things for something I really want to cook, but on a rainy and cold PNW day that we are prone to on my little island, sometimes the last thing I want is to step out of my toasty house. I have included a few tips below to keep in mind when making this recipe:
Notes For This Recipe
Yes Of course! You can use medium or mild cheddar, gouda, pepper jack, or any other type of cheese you love that melts well.
If you find that you have an excessive amount of fat from the meat that you need to drain off before adding the flour, you will pour your seasonings out with the extra fat. By adding them a little later, you avoid that!
You will only need the butter if you used lean ground beef and don’t have much fat from the beef to help make the sauce. If you have what looks like a couple of tablespoons of grease in the bottom of the pot, you won’t need the butter.
If you want to jazz this up a little, you can top with caramelized onion, more shredded cheddar, and panko bread crumbs and place under the broiler for a couple of minutes to melt the cheese. If you are going to add that, be sure to cook this in an oven safe pot. It could also be drizzled with a little Thousand Island Dressing or hot sauce. If you are a lettuce and tomato on a burger person like I am, you could even put some shredded lettuce and diced tomato on top! My Roasted Rainbow Carrots with Carrot Top Pesto would be a great side dish to round out your meal.
If you love a meal that takes you back, I know this will become a favorite in your household. It’s my hope that you and yours enjoy it as much as my family does. If you made this recipe, please leave a comment or rating and let me know! Happy Cooking!
- 1 pound ground beef (I used 85/15)
- 1/2 medium yellow onion, diced
- 2 cloves garlic, chopped
- 1 Tbsp unsalted butter (optional)
- 1/4 cup all purpose flour
- 2 1/2 cups milk (I used 2%)
- 2 1/4 tsp salt
- 1 1/2 tsp pepper
- 1 Tbsp plain yellow mustard
- 3 1/2 cups shredded sharp cheddar cheese
- 8 oz large elbow macaroni (about 2 1/4 cups measured out)
- In a dutch oven or other large stock pot, brown the ground beef on medium high heat while you dice the onion.
- Once the onion is chopped, add it to the pot and continue cooking until the beef is well browned and the onions are cooked through, about 10-15 minutes.
- If you dont have much grease in your pot, add the unsalted butter. If you have what appears to be at least 2 Tbsp of fat you should not need the butter. If you used beef with a rather high fat content, you may need to drain some of it off at this point.
- Add the all purpose flour and stir, cooking about 3 to 5 minutes, until you no longer smell flour and it has absorbed the grease.
- While the flour and meat mixture is cooking, put a large pot of water on to boil for the macaroni.
- Add the milk, salt, pepper, chopped garlic, and plain yellow mustard and to the flour and meat mixture and stir until mixture begins to thicken and reaches a slow simmer.
- Turn the heat to medium and while the sauce is simmering shred the cheese.
- Once the water in the other pot is boiling, add the macaroni and cook to al dente or according to package directions, whichever you prefer.
- While the macaroni is cooking, add the shredded cheese to the sauce and turn down to medium low, stirring until the cheese is melted and incorporated into the sauce.
- Once the macaroni is cooked, drain and add to the sauce and stir well, allowing the cheese sauce to thoroughly coat the pasta and serve.
Amount Per Serving: Calories: 904Total Fat: 62gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 212mgSodium: 862mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 59g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.