Homemade Cheeseburger Macaroni (Ground Beef Mac & Cheese)
This homemade cheeseburger macaroni delivers rich, beefy flavor and a silky, cheesy sauce—all in just one skillet and 20 minutes. Made with real cheddar, cream cheese, and a clever one-pot method, it’s a comforting, nostalgic meal upgraded with better ingredients and bold flavor.
Ingredients
Main
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
Liquid & Pasta
- 1.5 cups beef broth low sodium
- 1 cup whole milk
- 2 cups elbow macaroni dry
Dairy
- 2 cups sharp cheddar cheese, grated freshly grated
- 2 oz cream cheese full fat
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and let it sear undisturbed until browned on one side. Break apart and continue cooking.
- Add diced onion and cook until softened. Stir in tomato paste and cook for 1 minute until deepened in color.
- Add garlic, smoked paprika, garlic powder, and onion powder. Stir until fragrant.
- Pour in beef broth and milk. Stir in Dijon mustard, salt, and pepper. Bring to a simmer.
- Add dry macaroni directly into the skillet. Cover and cook for 9–11 minutes, stirring occasionally, until pasta is al dente and liquid is thickened.
- Remove skillet from heat. Stir in cream cheese until melted and smooth.
- Add shredded cheddar in batches, stirring until fully melted and creamy. Serve immediately.
Notes
For a smoky variation, add cooked beef, veal, or smoked turkey strips instead of traditional veal. To reheat, add a splash of milk and warm gently on the stovetop to restore creaminess. Avoid overheating to prevent the cheese from separating.