Homemade Cheeseburger Macaroni
Homemade Cheeseburger Macaroni- It’s a dish that we all ate at some point growing up that we probably ate out of a box, right? This recipe is the homemade version of a boxed classic! I am all about easy dinners especially if they are made with fresh ingredients and I’m sure you are too! If you have been looking to make more of your meals from scratch, then you have found the right place to be! I’m going to show you how to make this grown up take on a retro classic. This is by far one of the most popular recipes on the blog!
Easy Cheeseburger Macaroni
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 in my lifetime. 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).
If you’re a sports parent like me with kids who have tons of activities, you’ll appreciate this recipe because it is simple and no fuss to make, and also filling. I can’t tell you how many times I make this during whatever sports season we are in at the moment because it is quick and I know my kids will eat the entire bowl. It’s a regular on the dinner rotation around here! As I also said before, it is a popular recipe on the site and I am sure it is because it appeals to all of us who need easy meals that taste fresh.
It’s one of those homey dishes that the smell alone takes me back to the days of coloring books and Saturday morning cartoons.
This version has that classic flavor you expect, but with fresh onion and garlic (no powdered stuff here) and a homemade cheese sauce. I like making things with as many fresh ingredients as possible, and this recipe is no exception.
If you explore the site, you’ll find that the recipes here are all about making things from scratch. I love helping others cook meals they can feel good about!
Why You’ll Love Cheeseburger Macaroni From Scratch
What’s not to love here? In addition to everything I already mentioned, it has all the flavors of a cheeseburger AND pasta? Yes please! In case you’re not convinced, here are a few more reasons to love this recipe:
- Quick and easy for a busy weeknight!
- Kid friendly.
- It works well with all sorts of side dishes.
- Leftovers reheat nicely!
- If you’ve had a busy day, this is the perfect dinner to prepare.
Ingredients Needed For This Recipe
What is in homemade cheeseburger macaroni? This ingredient list is not long and pretty simple! I have not listed every ingredient here, just the ones that have some noteworthy info. For all the tips and full ingredient list and instructions, be sure to head down to the recipe card.
Ground Beef- I used ground beef with 15% fat. You will likely find it labeled 85/15 in the grocery store. I find it has the right amount of fat that I usually don’t need to use the unsalted butter.
Elbow Macaroni- I like using large elbows for this recipe, there is something nostalgic about the shape. However, you could use shells, penne, small elbows, or other short pasta shape if you choose.
Yellow Onion- The onion really adds a lot of flavor. I like yellow onions because they caramelize nicely. Don’t be afraid to let the onion get a little browned when you are cooking them, it adds to that iconic cheeseburger flavor!
Garlic- You don’t need much, and be sure to use fresh garlic and not garlic powder. Add it in toward the end before adding the flour, that way the garlic doesn’t burn.
Yellow mustard- Don’t skip the yellow mustard! It really does push this over the edge as far as that real cheeseburger flavor. Be sure to use classic, plain yellow mustard. Nothing fancy!
Milk- I used 2%, but you could use 1% also. I don’t recommend skim milk because you do want a little fat here, fat is flavor after all. It’s important to note that I have not tested this recipe with non-dairy milk so I can’t speak to the results.
Unsalted Butter –You may or may not need the unsalted butter. See the recipe card for details.
How To Make Homemade Cheeseburger Macaroni
There is not much to making the homemade version of this boxed classic, and you’ll love how easy and comforting this dish is.
- Brown the meat and add the onion to caramelize.
- Use the unsalted butter if needed.
- Make the sauce.
- Cook the pasta.
- Add the pasta to the sauce and stir.
For more detailed instructions and tips, be sure to see the recipe card at the bottom of the post!
Homemade Cheddar Cheese Sauce
One of the best and most important things about this recipe is the cheese sauce you make from scratch. It is so easy and very awesome! I’ve included a few tips here that will help you make the sauce.
- This sauce uses a simple roux, which is a mixture of fat and flour that thickens the sauce and gives it the thickness and body you’re looking for.
- The roux is made by adding the flour right to the meat and onion mixture. The flour will coat the meat and the onions, absorbing the rendered fat from the ground beef. I also use this method in my recipe for biscuits and gravy. Be sure to see the instructions and notes in the recipe card about whether or not you will need butter to make your roux.
- Be sure not to overcook the roux before adding the milk, you don’t want the flour to burn. The flour only takes a couple of minutes to cook. You’ll know you’re ready to add milk when the fat is all absorbed and you no longer smell raw flour.
- The fresh garlic and yellow mustard really make this sauce shine. Don’t substitute the fresh garlic for powdered, and don’t forget that mustard! They both add tons of flavor you’ll love!
- Do your sauce a favor and go with sharp cheddar! It really helps deepen the cheese flavor. If you can’t find sharp cheddar, medium is better than using mild cheddar.
How Do I Store Leftover Cheeseburger Macaroni?
Store your leftovers in the refrigerator in a container with a tight fitting lid. They will keep for up to a week. To reheat, simply pop it in the microwave!
Can You Freeze Cheeseburger Macaroni?
I have never tried freezing this, and I don’t think it would work very well because of the cheese sauce.
Recipe Variations
If you want to jazz this up a little, you can top with caramelized onion, more shredded cheddar cheese, and panko bread crumbs and place under the broiler for a couple of minutes to melt the cheese.
I also love it the way you see pictured here with red onion, pickles, and tomato. It totally rounds it out and tastes just like a cheeseburger.
You can use either medium or sharp cheddar here, I recommend them over using mild cheddar, it just doesn’t have enough of that cheddar flavor you want in a dish like this. For some added heat, try a little pepper jack with the cheddar!
Feel free to try ground turkey in this recipe. I would recommend adding a little more salt and pepper if you do.
If you are going to add shredded cheese on top, be sure to cook this in an oven safe pot if you want to put the pot in the oven to melt the cheese. You could also drizzle this with a little Thousand Island Dressing or hot sauce.
What Can You Serve With Cheeseburger Macaroni?
This is a dish that goes well with many sides! Here are a few suggestions:
Want some desert? Try these dark chocolate brownies or strawberry shortcake! If you’d like more solutions for busy weeknights, I’ve got a whole section of easy dinners on the site!
If you love a meal that takes you back, I know this cheeseburger macaroni will become a favorite in your household. I hope you and yours enjoy it as much as my family does.
If you made this homemade cheeseburger macaroni recipe, please leave a comment or rating and let me know!
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Homemade Cheeseburger Macaroni
This homemade version of that classic hamburger helper we all ate as kids is all grown up! Fresh garlic and onion and an easy to make cheese sauce really elevate this dish. It will take you right back to your childhood!
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 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)
Instructions
- 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.
Notes
If you use ground turkey, you will probably want to add another 1/4-1/2 tsp of salt and 1/4 tsp of pepper to this recipe to add a little extra seasoning.
Don't skip the plain yellow mustard! It takes the cheeseburger flavor of this to a whole other level!
For ways to jazz this recipe up a little, be sure to check out the blog post for tips!
If you did not use 15% fat ground beef and you find yourself with quite a bit of grease, be sure to add the garlic, salt, and pepper after draining the excess fat from the pan. This way you won’t accidentally pour all of your flavor down the drain.
If you use lean ground beef, you may find you need a tablespoon of unsalted butter to help add some fat to make the cheese sauce. All you need to do is add it in and melt it before you put the flour in the pot.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 40 minutes
- Category: Main Dishes and Sandwiches
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 904
- Sugar: 1
- Sodium: 862
- Fat: 62
- Saturated Fat: 33
- Unsaturated Fat: 21
- Trans Fat: 2
- Carbohydrates: 25
- Fiber: 1
- Protein: 59
- Cholesterol: 212
This reminds me of growing up and having my dad cook for us on Tuesday nights. I’m not into anything out of the box anymore, but I do remember loving the flavors. Thanks for helping me reminisce in such a yummy way!
OMGSH! Delicious! Followed and Pinned!
I drank straight out of the garden hose and didn’t have a bike helmet, too! 🙂 This looks delicious–so much better than the box. I’d definitely eat it with pickles and tomatoes, too.