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Two plates of hamburger macaroni with fork and small bowl of parsley and salt to garnish.
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Hamburger Macaroni

This cheesy Hamburger Macaroni is made in one pot and is an easy 30-minute meal that the whole family will love. Super cheesy, full of ground beef, and is great for leftovers too!
Course Main Course
Cuisine American
Keyword hamburger macaroni
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 people
Calories 443kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 lb. ground beef or any other ground meat you prefer
  • ½ white onion finely diced
  • 2 cloves garlic minced
  • 1 Tbsp. cornstarch
  • 1 tsp. Italian seasoning
  • ½ tsp. paprika
  • ½ tsp. ground mustard
  • salt and pepper to taste at least 1 tsp. salt
  • ¼ cup ketchup or tomato sauce
  • 1 tsp. Worcestershire
  • 8 oz. dry elbow macaroni
  • 2 ½ cups beef broth
  • 1/2 cup heavy cream, half & half, or whole milk
  • 2 cups cheddar cheese shredded (from a block for best results, not bagged pre shredded)
US Customary - Metric

Instructions

  • Cook the beef: Heat the oil in a large skillet over high heat until shimmering. Add the beef and begin to break up with a wooden spoon. Add the onion and cook until the meat is no longer pink and the onions have softened, about 5-7 minutes. You can drain any excess grease, if preferred.
    1 lb. ground beef, ½ white onion
    Adding uncooked ground beef and onions to large skillet.
  • Garlic and seasonings: Add the garlic, and cook for ~1 minute. Then add in the cornstarch, Italian seasoning, paprika, ground mustard, salt, and pepper. Stir to distribute the spices.
    2 cloves garlic, 1 Tbsp. cornstarch, 1 tsp. Italian seasoning, ½ tsp. paprika, ½ tsp. ground mustard, salt and pepper to taste
    Adding the spices and cornstarch to the cooked ground beef mixture.
  • Add ketchup & Worcestershire: Add in the ketchup and Worcestershire sauce, stir to combine.
    ¼ cup ketchup or tomato sauce, 1 tsp. Worcestershire
    Adding ketchup and Worcestershire sauce to ground beef.
  • Add broth & dry pasta: Whisk in the beef broth, then pour in the dry macaroni. Stir to combine. Bring to a boil.
    2 ½ cups beef broth, 8 oz. dry elbow macaroni
    Adding the dry noodles to the beef broth and ground beef mixture.
  • Cover and cook: Turn the heat down to a simmer, cover, and cook for 9-11 minutes or until the pasta is tender.
  • Add cream and cheese: Remove the lid and give the pasta a stir. Add the heavy cream, and gradually add in the cheese until it’s melty and incorporated in the pasta. Allow to rest for a few minutes, the sauce will thicken up. Taste and adjust, adding more salt, pepper, or chili flakes for a little spice.
    1/2 cup heavy cream, half & half, or whole milk, 2 cups cheddar cheese
    Pouring cream and adding the shredded cheese to hamburger macaroni mixture in pot.
  • Serve: Serve immediately, garnish with parsley if desired, and enjoy!
    Hamburger macaroni in large pot with fork in the pot.

Video

Notes

This recipe was updated in July 2025. The original recipe from 2021 used 16oz. macaroni, and I just felt like it was very overwhelming. However, if you prefer to make it that way, feel free to continue to do so! 
I recommend using freshly grated cheddar cheese, not the pre-shredded kind.
Be sure to add 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 a little milk to make it creamy again.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 28g | Protein: 22g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 584mg | Potassium: 349mg | Fiber: 1g | Sugar: 3g | Vitamin A: 703IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 2mg