Hamburger Macaroni

This made-from-scratch hamburger macaroni is better than the hamburger helper from the box and seriously easy to make!

It reminds us of childhood but with a homemade touch.

This hamburger macaroni is:

• Made is one pot
• A family loved meal
• Kid-friendly and great for picky eaters
• Perfect when you’re craving straight up comfort food
• Ridiculously easy
• Great to have for leftovers
• Cheesy and so much better than the boxed version!

I’m all about a good one pot meal. I mean what’s not to love?! They are typically budget friendly meals and use lots of pantry staples and make cleaning up after dinner a breeze.

If you’re a fan of one pot meals too you’ll be sure to enjoy my One Pot Creamy Chicken Marsala Pasta and this One Pot Chicken and Rice Casserole too.

Here is what you’ll need to make Hamburger Macaroni

Ground Beef: You could also use ground turkey or ground pork.

Macaroni Noodles: I used macaroni noodles but you could also use spiral rotini noodles, penne, shells or another short tubed pasta you have in the pantry.

Best part? The uncooked/dry pasta gets added right into the recipe and cooks in the broth so you don’t have to boil them before!

Beef Broth: Can sub for chicken broth too.

Cheddar cheese: I recommend using a good quality cheddar cheese and grating it yourself instead of buying pre shredded cheese. Freshly shredded cheese melts a lot better, in my opinion!

How to make Hamburger Macaroni

1. Heat olive oil in a large pot over medium high heat. Add beef and break up with a wooden spoon so it begins to cook.
2. Add in the onions, salt, pepper, cornstarch and paprika. Stir and cook until beef is no longer pink.
3. Add in garlic and cook for 1 more minute.
4. Add in ketchup and Worcestershire. Stir to combine.
5. Pour in dry macaroni and beef broth. Bring to a boil. Then, turn heat down to low, cover and cook for 8-10 minutes.
6. Lastly add in the milk and cheese. Stir to combine and serve warm!

You’re basically making ground beef mixed with pasta and cheese…comfort food at best!

Tips and FAQ:

Add in extra veggies: Feel free to add in sliced mushrooms or diced red peppers when you add in the onions. It’s a great way to sneak in more veggies!

Sour cream: I’ve also added in sour cream when stirring in the cheese at the end for an even creamier meal. Add in 1/2 cup to make it more decadent!

Spice it up: feel free to add in other seasonings like red pepper flakes, onion powder, chili powder and garlic powder.

How do I reheat leftovers? When reheating leftovers I find it best to do so on the stove and add in a little milk to make it creamy again.

How long does hamburger macaroni last? This meal can keep in an air-tight container in the fridge for up to 5 days or you can freeze for up to 3 months.

More pasta recipes you will love:

Chicken Alfredo Pasta Bake

Easy Shell Pasta with Ground Turkey

Chicken Caprese Pasta

Shrimp Scampi Alfredo Pasta

Roasted Tomato & Bell Pepper Pasta

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Hamburger Macaroni

Hamburger Macaroni made in one pot, perfect for busy weeknights and is way better than the box version!

5 from 8 votes

Print Recipe Pin Recipe Rate

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 8 people

Calories: 561kcal

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• ▢ 1 lb. ground beef
• ▢ 1 Tbsp. olive oil
• ▢ 1/2 white onion, diced
• ▢ 1 Tbsp. cornstarch
• ▢ 1/2 tsp. paprika
• ▢ salt and pepper to taste
• ▢ 2 tsp. garlic, minced (2 cloves)
• ▢ 1/4 cup ketchup
• ▢ 1/2 tsp. Worcestershire sauce
• ▢ 16 oz. macaroni noodles, dry (uncooked)
• ▢ 4 cups beef broth
• ▢ 1/4 cup whole milk
• ▢ 3 cups shredded cheddar cheese

Instructions

• Heat olive oil in a large pot over medium high heat. Add beef and break up with a wooden spoon so it begins to cook.
• Add in the onions, cornstarch, paprika, salt and pepper. Stir and cook until beef is no longer pink.
• Add in garlic. Stir and cook for 1 more minute.
• Add in the ketchup and Worcestershire. Stir to combine.
• Pour in the dry macaroni and beef broth. Bring to a boil.
• Then, turn heat down to low, cover and cook for 8-10 minutes or until noodles are done.
• Lastly add in the milk and cheese. Stir to combine. Season with salt and pepper as needed and serve warm!

Video

Notes

I recommend using freshly grated cheddar cheese, not the pre-shredded kind.

Be sure to add in the pasta dry. No need to cook it before! (yay!)

When reheating leftovers I find it best to do so on the stove and add in a little milk to make it creamy again.

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Nutrition

Serving: 1serving | Calories: 561kcal | Carbohydrates: 48g | Protein: 30g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 855mg | Potassium: 435mg | Fiber: 2g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 2mg | Calcium: 347mg | Iron: 2mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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