Okay, friend, let’s chat about a recipe that’s saved my sanity on more weeknights than I can count: one-pot macaroni cheeseburger. Picture this: it’s a Tuesday, the kids are hangry, and the thought of juggling multiple pots and pans is enough to send you running for the hills. That’s where this beauty comes in. It’s warm, cheesy, comforting, and tastes just like a juicy cheeseburger, but in pasta form!
I remember the first time I made this. My son, who’s usually a picky eater, devoured it. He even asked for seconds, which, let’s be honest, is a win in any parent’s book. My daughter loved that it was like having a deconstructed cheeseburger. My husband said it tasted like our favorite takeout, only better! This one-pot macaroni cheeseburger quickly became a regular in our dinner rotation.
The best part? It’s all done in, you guessed it, one pot! Less cleanup, more time to spend with your family. I get it; weeknights are hectic. We’re all juggling work, school, after-school activities, and trying to squeeze in some semblance of a social life. This recipe is my answer to those chaotic evenings. It’s quick, easy, and satisfying. Plus, it uses ingredients you probably already have in your pantry and fridge.
Over the years, I’ve tweaked this one-pot macaroni cheeseburger recipe to perfection. I’ve learned a few tricks along the way – like browning the beef just right to get that deep, savory flavor and adding a secret ingredient (more on that later!) that takes it to the next level. There was that one time I forgot to drain the beef, and it was a watery mess (we live and learn!), but those mistakes have only made the final product even better.
This recipe is more than just a meal; it’s a memory maker. It’s the kind of dish that brings everyone to the table, sharing stories and laughter. It’s the taste of home, comfort, and love. Even my youngest, who typically shies away from ground beef, enjoys this hearty meal. Seriously, this cheesy one-pot macaroni cheeseburger always brings smiles!
So, grab your favorite pot, and let’s get cooking! I promise, this one-pot macaroni cheeseburger will become a family favorite in your house too. You’ll be so glad you found this recipe.
Ingredients
Here’s what you’ll need to whip up this delicious one-pot macaroni cheeseburger:
- 1 pound ground beef: I usually go for 80/20, but whatever you have on hand works! The USDA FoodData Central has lots of information on ground beef. If you’re watching your fat intake, you can use leaner ground beef, but just remember that you might need to add a little extra oil to the pot to prevent sticking.
- 1 medium onion, chopped: Adds a nice savory flavor to the base of the dish. I like to use yellow onions, but white or even red onions will work in a pinch.
- 2 cloves garlic, minced: Because everything’s better with garlic! Freshly minced is always best, but jarred minced garlic is a great time-saver.
- 1 (15-ounce) can tomato sauce: This forms the base of our sauce and adds a touch of sweetness. You could also use crushed tomatoes if you prefer a chunkier sauce.
- 1 (10.75-ounce) can condensed cream of mushroom soup: This is my secret ingredient! It adds a creamy richness that you just can’t get any other way. Feel free to experiment with cream of celery or cream of chicken if you’re out of mushroom.
- 2 cups beef broth: Adds moisture and flavor to cook the pasta. Chicken broth works too if that’s what you have.
- 1 pound elbow macaroni: Classic! But feel free to use any small pasta shape you like – shells, rotini, or even small penne would be great. You can even use gluten-free pasta if you prefer. The FDA has guidelines on macaroni and noodle products if you’re curious!
- 2 cups shredded cheddar cheese: Because what’s a cheeseburger without cheese? I love sharp cheddar, but mild cheddar, Colby Jack, or even a mix of cheeses would be delicious.
- Salt and pepper to taste: Don’t forget to season! I find that a generous pinch of salt and pepper really brings out the flavors.
- Optional toppings: Diced tomatoes, shredded lettuce, pickles, ketchup, mustard – whatever your family loves on their cheeseburgers!
Budget-Friendly Tip: Ground beef can be expensive, so look for sales or buy in bulk and freeze it. I often brown a large batch of ground beef on the weekend and freeze it in portions to use in recipes like this during the week.
Storage Hack: Shredded cheese tends to dry out quickly, so store it in an airtight container in the refrigerator. You can also add a piece of parchment paper to the container to help absorb moisture.
With these ingredients, you’re ready to make a simple one-pot macaroni cheeseburger.
Step-by-Step Instructions
Alright, let’s get cooking! Here’s how to make this simple one-pot macaroni cheeseburger, step by step:
- Brown the ground beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease. Don’t skip draining the grease. Trust me on this one – nobody wants a greasy one-pot macaroni cheeseburger! I learned that the hard way!
- Sauté the onion and garlic: Add the chopped onion to the pot with the ground beef and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. The aroma of the onion and garlic sizzling is one of my favorite sounds in the kitchen.
- Add the remaining ingredients (except cheese): Stir in the tomato sauce, cream of mushroom soup, beef broth, and elbow macaroni. Season with salt and pepper to taste. Give everything a good stir to make sure the pasta is evenly distributed in the liquid. This is where the magic happens!
- Bring to a boil, then simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking. Make sure to keep an eye on it, and stir more frequently towards the end of the cooking time to prevent sticking.
- Stir in the cheese: Remove the pot from the heat and stir in the shredded cheddar cheese until it’s melted and creamy. This is the best part! The cheese pulls everything together and creates that classic cheeseburger flavor.
- Serve and enjoy! Serve hot, topped with your favorite cheeseburger toppings. My kids love adding diced tomatoes, shredded lettuce, pickles, ketchup, and mustard.
Cooking Tip: Don’t overcook the pasta! It will continue to cook a little bit as it sits in the hot sauce, so it’s better to err on the side of al dente.
Family Reaction: When I make this, my kids start hovering around the kitchen, asking when it will be ready. The aroma of the ground beef, onion, garlic, and melting cheese is irresistible!
Meal Prep Insight: This one-pot macaroni cheeseburger is great for meal prepping. You can make a big batch on Sunday and portion it out into containers for lunches or quick dinners during the week.
Serving Ideas
Now that you’ve made this amazing one-pot macaroni cheeseburger, let’s talk about how to serve it!
At our house, we usually serve it family-style, right out of the pot. Everyone grabs a bowl and loads it up with their favorite toppings. We like to have a variety of toppings on hand, like diced tomatoes, shredded lettuce, pickles, ketchup, mustard, and even a dollop of sour cream. It’s a fun way to customize the dish and make it your own. I also love serving it with a simple side salad or some steamed green beans. It adds a little bit of freshness to the meal and helps balance out the richness of the one-pot macaroni cheeseburger.
This is the perfect meal for busy weeknights, potlucks, or even casual get-togethers with friends. It’s always a crowd-pleaser, and it’s so easy to make. Plus, it’s a great way to use up leftover ground beef. Sometimes, I’ll even make a double batch and freeze half for later. It’s such a lifesaver on those nights when I just don’t have time to cook. I especially like serving this one-pot macaroni cheeseburger during backyard barbecues!
For leftovers, store them in an airtight container in the refrigerator. They’ll keep for up to 3-4 days. To reheat, simply microwave or heat on the stovetop until warmed through. You might need to add a splash of beef broth or water to loosen it up if it’s dried out a bit.
Portion Sizes: This recipe makes about 6-8 servings, depending on how hungry your family is. My kids usually go back for seconds, so I tend to make a larger batch.
Family Feedback: My husband loves to add a sprinkle of hot sauce to his one-pot macaroni cheeseburger for a little bit of heat. My daughter likes to mix in some chopped avocado for extra creaminess. And my son? He just likes it plain, with lots and lots of cheese!
FAQs
Got questions about this one-pot macaroni cheeseburger? I’ve got answers! Here are some of the most common questions I get asked about this recipe:
Can I make this vegetarian?
Absolutely! You can easily make this vegetarian by substituting the ground beef with plant-based ground beef crumbles. Just make sure to adjust the cooking time accordingly, as plant-based ground beef usually cooks faster than regular ground beef. You can also add some chopped vegetables, like bell peppers or mushrooms, for extra flavor and nutrients. I like to use plant based beef crumbles for my vegetarian friends, and it tastes just as delicious!
Can I use a different type of cheese?
Of course! Cheddar cheese is a classic choice, but you can use any cheese you like. Monterey Jack, Colby Jack, or even a mix of cheeses would be delicious. Just make sure it’s a cheese that melts well. I once tried using feta cheese, and it didn’t melt properly and just ended up in clumps. Lesson learned!
Can I make this low-sodium?
Yes, you can! Just be sure to use low-sodium beef broth and omit the salt. You can also add some extra herbs and spices to boost the flavor without adding sodium. I learned this when my father was diagnosed with high blood pressure, and he still loves this dish!
Can I make this ahead of time?
Definitely! This one-pot macaroni cheeseburger is a great make-ahead meal. Just prepare it as directed and store it in the refrigerator until you’re ready to bake it. You might need to add a little extra beef broth or water when you reheat it to loosen it up.
What if I don’t have cream of mushroom soup?
No problem! You can substitute it with cream of celery or cream of chicken soup. Or, you can make your own creamy sauce by whisking together some flour, milk, and butter.
Can I use a different type of pasta?
Of course! Elbow macaroni is a classic choice, but you can use any small pasta shape you like. Shells, rotini, or even small penne would be great. Just make sure to adjust the cooking time accordingly. I wouldn’t recommend using long pasta like spaghetti, but any smaller shape will work great!
I’ve also found that adding a dollop of sour cream or plain Greek yogurt right before serving adds a nice tang and creaminess. And if you’re feeling adventurous, try adding a splash of Worcestershire sauce to the ground beef while it’s browning. It adds a depth of flavor that’s just irresistible. Remember that one-pot macaroni cheeseburger is versatile and can be modified to suit everyone’s needs!
Conclusion
There you have it, my friend – a recipe for one-pot macaroni cheeseburger that’s not just delicious, but also a real lifesaver on busy weeknights. It’s more than just a meal; it’s a taste of home, a reminder of simpler times, and a way to bring your family together around the table.
This recipe has a special place in my heart because it reminds me of my own childhood. My mom used to make a similar dish, and it was always my favorite. Now, I’m sharing it with my own kids, and they love it just as much. It’s a tradition that I hope to pass down for generations to come. I’m so grateful that I can share this one-pot macaroni cheeseburger with you!
Before I let you go, here are a few more tips to ensure your one-pot macaroni cheeseburger is a success:
- Don’t be afraid to experiment with different cheeses. Try pepper jack for a little kick or Gruyere for a sophisticated twist.
- Add some veggies! Chopped bell peppers, zucchini, or even spinach can add extra nutrients and flavor to your dish.
- For an extra creamy texture, stir in a dollop of cream cheese or sour cream at the end.
This recipe is truly customizable. You can adapt it to suit your family’s tastes and preferences. Whether you’re a seasoned cook or a beginner, I know you can make this one-pot macaroni cheeseburger and create a meal that your family will love. I’ve made many variations for my family and friends with different dietary needs, and they are always a hit!
So, go ahead, give it a try! I promise, you won’t be disappointed. And if you have any questions, don’t hesitate to ask. I’m always here to help. And be sure to check out my other recipes, like Mexican Macaroni Salad or Garlic Parmesan Cheeseburger Bombs, for more easy and delicious meal ideas!
Now I’d love to hear from you: What’s your favorite weeknight dinner shortcut? Let me know in the comments below. And if you make this one-pot macaroni cheeseburger, be sure to share a picture and tag me – I can’t wait to see your creations!
One-Pot Macaroni Cheeseburger
Enjoy a classic comfort food mashup with this One-Pot Macaroni Cheeseburger! It’s a quick and easy dish that combines the best of both worlds: creamy macaroni and cheese with juicy cheeseburger flavors, all cooked in one pot for minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 4 cups beef broth
- 1 pound elbow macaroni
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 ounces cheddar cheese, shredded
- Optional toppings: ketchup, mustard, pickles, chopped lettuce
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
- Stir in the diced tomatoes, beef broth, elbow macaroni, salt, pepper, paprika, garlic powder, and onion powder.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the macaroni is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
- Serve immediately, topped with your favorite cheeseburger toppings, such as ketchup, mustard, pickles, and chopped lettuce (optional).
Notes
For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the pot.