Homestyle One Pot Cheeseburger Macaroni: Easy Dinner (Print Version)

One Pot Cheeseburger Macaroni for a quick, hearty family dinner. My simple recipe brings nostalgic flavors to your table with minimal cleanup. Get cooking!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Main Players

01 - 1 lb ground beef (80/20 lean)
02 - 2 cups elbow macaroni (uncooked)

→ Flavor Foundation

03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 4 cups beef broth (low sodium)
06 - 1/4 cup ketchup
07 - 2 tbsp yellow mustard
08 - 1 tsp Worcestershire sauce
09 - Salt and freshly ground black pepper to taste

→ Dairy & Delight

10 - 1 cup milk (whole milk preferred)
11 - 2 cups shredded sharp cheddar cheese

→ Fresh Finishers

12 - Fresh parsley, chopped (optional, for garnish)
13 - Pickle relish (optional, for serving)

# Instructions:

01 - Okay, first things first, grab your biggest pot or Dutch oven. Mine's a big old enameled cast iron thing, seen better days, but it’s a workhorse! Heat it over medium-high heat, then toss in your ground beef. Break it up with a spoon, let it get nice and browned, you want those crispy bits. While it's doing its thing, I'm usually chopping my onion and garlic. Once the beef is cooked through, drain off any excess fat – this is where I used to mess up, leaving too much grease. Then, add your chopped onion and cook until it softens, about 5 minutes, then throw in the garlic for just a minute until it smells amazing, but don't let it burn, that's a sad kitchen smell.
02 - Now for the saucy part! Pour in the beef broth, milk, ketchup, mustard, and Worcestershire sauce. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot – that's where all the flavor lives, honestly. This is also when I add a good pinch of salt and pepper. Give it a good stir, making sure everything is combined. I always take a moment here to just smell it; it's already starting to get that comforting aroma. Don't be shy with the stirring; you want all those flavors to mingle nicely before the pasta goes in.
03 - Time for the pasta! Add your elbow macaroni to the pot. Make sure it’s submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pot, and let it cook for about 10-12 minutes. Now, this is crucial: stir it every couple of minutes to prevent the macaroni from sticking to the bottom. I've had a few scorched bottoms in my day, and it's a real bummer. You want the pasta to be al dente, meaning it still has a little bite to it, not mushy. It's a delicate balance, but you'll get it!
04 - Once the macaroni is cooked and most of the liquid has been absorbed (it should be thick and creamy, not soupy!), remove the pot from the heat. This is the moment for the cheese! Stir in your shredded cheddar cheese until it's completely melted and gloriously gooey. I usually do this in batches, adding a bit, stirring, then adding more. It helps ensure an even melt. The steam from the hot macaroni will do all the work, so no need for extra heat. This is where the dish goes from "good" to "oh my goodness, yes!"
05 - Now's the time for a taste test! Grab a spoon and try a bit. Does it need more salt? A little more pepper? Maybe a tiny dash more mustard for tang? Adjust the seasonings to your liking. This is your One Pot Cheeseburger Macaroni, after all! I find that a little extra salt usually makes the flavors pop. If it's too thick, you can add a splash more milk or broth. If it's a bit too loose, let it sit for a few minutes, it'll thicken up. Don't be afraid to make it exactly how you like it.
06 - Once you're happy with the taste, it's ready to serve! Ladle big, generous portions into bowls. If you're feeling fancy, or just want that extra kick, sprinkle with some fresh chopped parsley, a few extra shreds of cheese, or even a dollop of pickle relish. My kids usually just dive right in, no garnishes needed, but I love the fresh pop of green. The final result should be creamy, cheesy, and incredibly satisfying. The aroma filling your kitchen will be pure comfort, I promise!

# Notes:

01 - Always stir the macaroni frequently while it's cooking to prevent sticking to the bottom of the pot; I learned this the hard way with a burnt mess once.
02 - When reheating leftovers, add a tablespoon or two of milk or broth to bring back that creamy texture.
03 - If you don't have cheddar, a mix of Colby Jack or Monterey Jack works great for a milder, creamier melt.
04 - Serve with a simple side salad to cut through the richness, it's a perfect balance.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - wooden spoon

# Nutrition (Per Serving):

Calories: 550
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 30g

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