This Homemade Hamburger Macaroni and Cheese is a one-skillet dinner made with ground beef, elbow macaroni cooked right in the pan.
The pasta absorbs the beef broth and milk as it cooks, so by the time you stir in the cheese it comes out thick and creamy with no extra sauce work needed. It’s ready in about 35 minutes.
Good for feeding a family on a weeknight without much cleanup. The dish reheats well, which makes it useful for meal prep too (just add a splash of milk when warming it up).
If you’re into skillet beef and pasta dinners, 15 Ground Beef Family Dinners On A Budget has a lot more in this category worth checking out.
More easy beef and pasta dinners worth adding to the rotation:
- Old Fashioned Baked Spaghetti and Beef Pie
- Lazy Baked Cheese Ravioli Lasagna
- 12 Skillet Dinners Whole Family Will Love
- 15 Ground Beef Family Dinners On A Budget
Ingredients You’ll Need
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Ingredients
2 cups elbow macaroni, dry
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
2 cups beef broth
1 cup whole milk
2 cups shredded sharp cheddar cheese
2 tbsp butter
1 tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Fresh parsley, chopped, for garnish (optional)
Directions
- Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the ground beef and break it apart with a spoon, cooking until fully browned and no pink remains, about 7 minutes.
Drain off the excess fat, then add the minced garlic and stir for 30 seconds. - Stir in the Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
Cook for about 30 seconds, stirring constantly, so the seasonings coat the beef. - Pour in the beef broth, milk, and drained diced tomatoes.
Stir well and bring to a boil over high heat.
Add the dry elbow macaroni and stir to submerge it in the liquid.
Reduce heat to medium, cover the pan, and cook for 10-12 minutes, stirring every 3-4 minutes, until the pasta is tender and most of the liquid has been absorbed. - Remove the pan from the heat.
Add the butter and stir until melted.
Add the shredded cheddar in two or three additions, stirring each in fully before adding the next.
The residual heat melts the cheese without splitting it u002du002d if you add it all at once over direct heat, the fat separates and the texture gets greasy.
- Top with chopped fresh parsley if using and serve straight from the pan.
Important Recipe Notes
- Drain the tomatoes — If you skip draining the diced tomatoes, you add extra liquid that makes the sauce looser than it should be. Give them a quick drain in a colander or press them with the lid of the can.
- Melt cheese off the heat — This is the single most important step for a smooth sauce. Remove the pan from the burner completely before adding the cheddar. Adding shredded cheese to a pan that’s still on direct heat splits the fat and makes the sauce grainy and oily. Off-heat gives you the right creamy consistency.
- Add cheese in batches — Stir in a handful at a time, letting it fully melt before adding more. It takes about 30 extra seconds total but keeps the texture smooth throughout.
- Stir while the pasta cooks — Elbow macaroni sticks to the bottom of the pan as the liquid absorbs. Stir every 3-4 minutes to keep it moving and check the liquid level — if it looks like it’s absorbing too fast before the pasta is cooked, add a splash of broth.
- Reheating leftovers — The pasta continues to absorb liquid as it sits in the fridge, so leftovers will be noticeably thicker. Add 2-3 tablespoons of milk or broth when reheating and stir over medium-low heat until loose and creamy again.
How to Serve, Store & Customize This Recipe
Serving:
Serve straight from the skillet while it’s hot and the cheese is still creamy. A sprinkle of chopped fresh parsley on top adds color. Garlic bread on the side is an easy pairing, or a simple green salad if you want something lighter alongside it.
Storage:
Refrigerate covered for up to 4 days. The pasta absorbs the sauce as it sits, so add a splash of milk or beef broth when reheating and stir well to bring it back to the right consistency. Freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Customization:
Ground turkey works as a direct swap for a lighter version. Smoked gouda or Monterey Jack can replace up to half the cheddar for a different flavor profile.
Add a teaspoon of mustard powder with the other seasonings for a sharper, more developed cheese sauce. For a spicier version, stir in a diced jalapeño with the onion at the start.
Homemade Hamburger Macaroni and Cheese
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
2 cups elbow macaroni, dry
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
2 cups beef broth
1 cup whole milk
2 cups shredded sharp cheddar cheese
2 tbsp butter
1 tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Fresh parsley, chopped, for garnish (optional)
Directions
- Brown ground beef with onion in olive oil. Drain fat, add garlic.
- Stir in Worcestershire sauce and seasonings. Cook 30 seconds.
- Add broth, milk, and tomatoes. Bring to boil. Add dry macaroni, cover and simmer 10-12 minutes until pasta is tender.
- Remove from heat. Stir in butter, then add cheddar in batches until melted and creamy.
- Garnish with fresh parsley and serve straight from the skillet.
Notes
- For the best texture, cook the macaroni just until tender so it does not get mushy after mixing with the cheese sauce. If the sauce thickens too much, add a splash of milk to loosen it before serving.
- Use freshly shredded cheese if possible because it melts smoother than pre-shredded cheese. Sharp cheddar gives the best classic mac and cheese flavor, but mild cheddar works well for kids.
- Servings:
— This recipe serves 4 to 6 people, depending on portion size.
— For a lighter meal, serve it with a side salad, steamed broccoli, roasted vegetables, or green beans. For bigger appetites, serve with garlic bread or dinner rolls. - Customization Ideas:
— Add extra vegetables like peas, corn, diced bell peppers, spinach, mushrooms, or broccoli to make it more filling.
— Swap the ground beef with ground turkey, ground chicken, or plant-based ground meat.
— Use different pasta shapes such as shells, rotini, penne, or elbow macaroni.
— Make it spicy by adding chili flakes, diced jalapeños, hot sauce, or pepper jack cheese. - Nutrition Facts:
Nutrition will vary depending on the pasta, cheese, milk, and ground beef used.
Approximate nutrition per serving, based on 6 servings:
Calories: 430–520
Protein: 24–32g
Carbohydrates: 38–48g
Fat: 20–28g
Fiber: 2–4g
Sugar: 4–6g
Sodium: 550–850mg
