This one pot cheeseburger macaroni brings the flavor of a griddle burger to a single pot of tender pasta and melted cheddar. There is no separate boiling water and very little cleanup.
Ground beef, onion, and garlic build a savory base, then the macaroni cooks right in the broth and soaks up every drop. A little ketchup and mustard give it the tangy taste of a burger with all the fixings.
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Why This One Pot Cheeseburger Macaroni Recipe Works
The pasta cooks directly in the beef and broth, so its starch thickens the liquid into a creamy sauce without any flour or cream.
Browning the beef first leaves savory crusty bits on the pot. Those bits dissolve into the broth and give the dish a deep burger flavor.
Ketchup, mustard, and pickles echo the toppings on a classic cheeseburger, so each bite feels familiar even though everything cooks in one place.
Ingredients for One Pot Cheeseburger Macaroni
- You need one tablespoon olive oil, one diced yellow onion, two cloves minced garlic, one pound ground beef, and three cups beef broth.
- Add two cups elbow macaroni, two tablespoons ketchup, one teaspoon yellow mustard, one cup shredded cheddar, and diced pickles for topping.
Ground beef. Beef with some fat adds the most flavor. Drain extra grease after browning so the sauce stays creamy instead of oily.
Broth. Beef broth deepens the burger flavor and cooks the pasta. Use low sodium broth so the finished dish is not too salty.
Elbow macaroni. Small elbows cook evenly in the pot and catch the sauce. Keep the pasta dry and measure it level.
Cheddar. Shred a block of cheddar yourself for a smooth melt. Stir it in off the heat so it does not turn grainy.
Toppings. Ketchup and mustard go in during cooking, while diced pickles and tomatoes stay fresh on top for a cool crunch.
How to Make One Pot Cheeseburger Macaroni
1. Soften the aromatics. Heat the oil in a large deep pot over medium heat. Cook the onion for four minutes, then add the garlic and stir for thirty seconds.
2. Brown the beef. Add the beef and cook for six minutes, breaking it into small crumbles, until no pink remains and it reaches 160 degrees F. Drain any extra fat.
3. Build the liquid. Stir in the broth, ketchup, mustard, salt, and pepper. Scrape the bottom of the pot and bring everything to a simmer.
4. Cook the pasta. Add the macaroni, cover, and simmer over medium low heat for ten to twelve minutes. Stir often so the pasta does not stick.
5. Melt the cheese. Remove the pot from the heat, stir in the cheddar until smooth, and let it rest for three minutes to thicken before serving.
How to Serve One Pot Cheeseburger Macaroni
Spoon the macaroni into bowls and top with diced pickles and tomatoes. For a full table, add a tangy macaroni salad on the side. If your family likes beef dinners, try a cheesy ground beef macaroni, a cheeseburger pie, or creamy salsa beef shells next.
How to Store and Reheat One Pot Cheeseburger Macaroni
Cool leftovers within two hours and store them in an airtight container in the refrigerator for up to four days. Add a splash of broth or milk when reheating on the stove or in the microwave, because the pasta keeps absorbing liquid as it sits.
Tips and Variations for One Pot Cheeseburger Macaroni
Flag the allergens. This dish contains wheat, milk, and possibly soy depending on your broth and ketchup. Read every label if someone has a food allergy.
Use a wide pot. A wide pot lets the macaroni cook in an even layer, which prevents clumps and uneven texture.
Do not taste raw meat. Never taste the beef before it is cooked through, and use a thermometer to confirm it reaches 160 degrees F.
Watch the liquid. If the pasta looks dry before it is tender, add one quarter cup hot broth and keep simmering.
Stir in the cheese last. High heat makes cheddar separate, so always take the pot off the burner first.
Add vegetables. Fold in a handful of baby spinach or diced bell pepper with the onion for extra color.
Make it spicy. A pinch of cayenne or a spoonful of diced jalapenos adds a gentle kick.
Check trusted guidance. Review the FDA safe food handling guidance for safe cooking temperatures and leftover handling.
Frequently Asked Questions About One Pot Cheeseburger Macaroni
Why is my one pot cheeseburger macaroni too dry?
The pasta absorbs liquid as it sits. Stir in a splash of warm broth or milk until the sauce is creamy again.
Can I use gluten free pasta in one pot cheeseburger macaroni?
Yes, but it cooks faster and breaks down easily, so start checking it about three minutes early and stir gently.
How do I make one pot cheeseburger macaroni creamier?
Stir in an extra half cup of cheese off the heat, or add two tablespoons cream cheese with the cheddar.
Can I use ground turkey instead?
Yes. Add a little extra oil because turkey is leaner, and cook it to 165 degrees F.
What cheese melts well?
Sharp cheddar, American, and Monterey Jack all melt smoothly when stirred in off the heat.
One Pot Cheeseburger Macaroni
Equipment
- Large deep pot
- Wooden spoon
- Cheese grater
- Meat thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 lb ground beef 80 percent lean
- 3 cup beef broth low sodium
- 2 cup elbow macaroni dry
- 2 tbsp ketchup
- 1 tsp yellow mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese about 4 ounces
- ¼ cup diced dill pickles for topping
Instructions
Cooking
- Saute. Cook the onion in the oil for 4 minutes, then add the garlic for 30 seconds.
- Brown. Add the beef and cook until no pink remains and it reaches 160 degrees F. Drain the fat.
- Simmer. Add the broth, ketchup, mustard, salt, and pepper and bring to a simmer.
- Cook. Stir in the macaroni, cover, and simmer 10 to 12 minutes until tender.
- Finish. Off the heat, stir in the cheddar and top with pickles.
