Cheeseburger Macaroni
A homemade version of the classic cheeseburger macaroni that’s comforting, hearty and wholesome.
It comes together in one pot and I just know the entire family will love it!

How to make cheeseburger macaroni
Featured Ingredients
- Macaroni: A 12-ounce box of macaroni, preferably whole grain.
- Onion: The start of any delicious dish.
- Ground beef: Because it’s cheeseburger macaroni, afterall.
- Spices and herbs: Specifically onion and garlic powder, oregano, celery salt, mustard powder and black pepper.
- Flour: A few tablespoons to make a roux to thicken the sauce.
- Stock: Beef stock will give the gravy/sauce a wonderful richness.
- Milk: Adds creaminess to the stock.
- Cheddar cheese: A few cups of shredded cheddar cheese to achieve the “cheeseburger” part of this recipe.
- Worcestershire: A few quick swigs will bring this dish to the next level.
Step-by-Step Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and set aside.
- Heat the oil or butter in a large stock pot to medium. Add the onion and sauté 3-4 minutes or until slightly soft.
- Add the ground beef and sauté 5-6 minutes or until browned, breaking up the meat with a wooden spoon as it cooks.
- Stir in the salt, onion powder, garlic powder, oregano, salt, mustard powder and black pepper and sauté 30-60 seconds or until the seasonings are fragrant.
- Stir in the flour and cook 1-2 minutes, stirring constantly.
- Add the stock and bring to a simmer for 2-3 minutes or until slightly thickened.
- Stir in the milk and bring to a simmer for 5-6 minutes or until thickened, stirring frequently.
- Remove from the heat and stir in the cheese and Worcestershire sauce.
- Taste and adjust seasoning, if necessary.
- Fold in the cooked macaroni. Serve.
Recipe Substitutions and Alterations
- For the macaroni: I suggest whole grain macaroni for the fiber, but you can use any macaroni you choose.
- Other high fiber and nutrient-dense options are bean or legume pastas and those fortified with omega 3s and/or fiber.
- For the onion: For a shortcut, use pre-diced frozen onion.
- For the ground beef: You can swap in ground turkey or chicken for some or all of the beef.
- For the stock: Use broth or stock, or make your own using beef bouillon.
- For the milk: Use any milk you like, such as skim, 1%, 2% or whole.
- You can also sub in a plain milk alternative, such as soy.
- For the cheese: If you like sharp cheddar, sub in half sharp, half mild.
Nutrition Considerations
- To make this gluten free: Use gluten free elbow macaroni and gluten free all-purpose flour for the roux.
- Check to see if the Worcestershire sauce is gluten free.
- Be sure all ingredients you choose are gluten free.
- To make this dairy free: Use a plain dairy free milk alternative, such as soy, pea, oat or almond.
- To make this nut free: There are no nuts in this recipe.
- Be sure all ingredients are nut free.
- To make this egg free: There are no eggs in this recipe.
Comfort food recipes for the fam:
- White Chicken Chili
- Loaded Cheesy Potato Soup
- Tater Tot Casserole
- Chicken Parmesan Pasta Bake
- Classic Chili with Beef
- Kale and Sausage Gnocchi Bake
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PrintCheeseburger Macaroni
A homemade version of the classic cheeseburger macaroni that’s comforting, hearty and wholesome.
- Prep Time: 15-20 mins
- Cook Time: 25-30 mins
- Total Time: 40-50 mins
- Yield: Serves 8
- Category: Entree
- Method: Stove-Top
- Cuisine: American
Ingredients
Scale
- 12 ounces whole grain elbow macaroni
- 2 tablespoons oil or butter
- ½ medium yellow onion, peeled and diced
- 1-pound lean ground beef
- 1 ¾ teaspoons coarse salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano leaves
- ½ teaspoon celery salt
- ½ teaspoon dried mustard powder
- ½ teaspoon ground black pepper
- 5 tablespoons all-purpose flour
- 2 cups unsalted beef stock
- 2 cups milk (of choice)
- 2 cups shredded mild cheddar cheese
- 1 teaspoon Worcestershire sauce
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and set aside.
- Heat the oil or butter in a large stock pot to medium. Add the onion and sauté 3-4 minutes or until slightly soft.
- Add the ground beef and sauté 5-6 minutes or until browned, breaking up the meat with a wooden spoon as it cooks.
- Stir in the salt, onion powder, garlic powder, oregano, salt, mustard powder and black pepper and sauté 30-60 seconds or until the seasonings are fragrant.
- Stir in the flour and cook 1-2 minutes, stirring constantly.
- Add the stock and bring to a simmer for 2-3 minutes or until slightly thickened.
- Stir in the milk and bring to a simmer for 5-6 minutes or until thickened, stirring frequently.
- Remove from the heat and stir in the cheese and Worcestershire sauce.
- Taste and adjust seasoning, if necessary.
- Fold in the cooked macaroni. Serve.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 377
- Sugar: 5g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 68mg
Delicious and easy to make! Big hit with my family.
Yay! I’m so glad to hear it, Sheryl. We LOVE it, too!