The BEST Cheeseburger Macaroni Recipe | Delightful E Made (2024)

What do I need to make homemade cheeseburger macaroni?

• Ground beef – I use a 10% fat content beef, however, feel free to chose a leaner or higher fat content beef.
• Worcestershire sauce – this adds great flavor to the beef and sauce.
• Dijon mustard – great for creating some depth of flavor in the sauce.
• Tomato paste – this will create some richness in the sauce.
• Spices – you’ll need chili powder, onion powder, garlic powder, paprika and black pepper.
• Beef broth – I recommend using low-sodium beef broth the ensure the dish isn’t overly salty. You will need this liquid as the pasta cooks directly in the skillet.
• Half and half – this will add some nice creaminess to the sauce
• Elbow macaroni – necessary for the “mac” however, you could also use a small shell pasta as a substitute.
• Shredded cheese – I recommend using a cheddar cheese blend, however, you could also use a Mexican blend shredded cheese.

For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!

How to customize your cheeseburger mac:

• Meat – instead of beef you can use ground turkey, ground chicken or even mild Italian sausage.
• Add in veggies – this dish is great with the addition of canned diced tomatoes, sauteed mushrooms or diced bell peppers.
• Change up the cheeses – you can use pepper jack cheese, Monterrey jack or a Mexican blend cheese.

Frequently asked questions about making cheeseburger macaroni recipe:

• 1 lb. lean ground beef
• 3 Tablespoons tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon Dijon mustard
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 (32 oz. carton) low sodium beef broth
• 12 oz. elbow macaroni
• 1 1/2 cup half and half
• 2 cups shredded cheddar cheese or cheddar blend

• To large skillet add the ground beef, and brown over medium high heat. Drain off any excess fat that the meat may render. In the same skillet to the drained beef add in the tomato paste, Worcestershire sauce, mustard, chili powder, onion powder, garlic powder, paprika and pepper. Stir well to combine.

• To the seasoned beef mixture add in the beef broth and macaroni. Heat over medium-high heat and bring to a simmer. Reduce the heat to medium-low, covering the skillet with a lid. Simmer for 8-10 minutes or until the macaroni is cooked to al dente.

• Add in the shredded cheese and half and half and stir to combine. Heat over medium heat for another 2-3 minutes until the cheese melts and the mixture becomes creamy.

• Remove from heat and serve right away while hot. Enjoy!