One Pot Cheeseburger Macaroni

This One Pot Cheeseburger Macaroni has tender pasta, seasoned ground beef, and melty cheese with beefy sauce that tastes like your fave cheeseburger!

Course Main Course

Cuisine American

Keyword cheeseburger recipes, macaroni recipes, One Pot Pasta Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings -8 servings

Calories 721kcal

Author Kathleen

1 1/2 pounds lean ground beef
1/2 cup diced onion
1 tablespoon minced garlic
1 tablespoon tomato paste boosts richness
3 tablespoons ketchup
3 tablespoons mustard
1 teaspoon smoked paprika
1 tablespoon steak seasoning
1 tablespoon Worcestershire sauce
1 –2 teaspoons dill pickle juice optional but highly recommended for “cheeseburger brightness”
2 cups milk add ½ cup more if you like extra creaminess
2 cups beef broth add up to 1 extra cup if needed while cooking
2 teaspoons Better Than Bouillon beef base
1 (14.5-ounce) can petite diced tomatoes with juice
1 pound elbow macaroni
1 cup shredded American cheese
1 cup shredded cheddar cheese
Fresh parsley for garnish
Optional: 1–2 teaspoons Better Than Bouillon beef base for deeper beef flavor
2-4 tablespoons heavy cream

Brown the beef (don’t rush this step). Heat a 6-quart pot or Dutch oven over medium-high heat. Add the ground beef (1 1/2 pounds) and cook until deeply browned with crispy edges, about 5–7 minutes. Do not drain unless using high-fat beef. Browning well adds that classic “griddled burger” flavor.

Add the diced onion (1/2 cup); cook 3–4 minutes until softened. Add garlic (1 tablespoon) and tomato paste (1 tablespoon); cook 1 minute until fragrant and slightly darkened.

Stir in ketchup (3 tablespoons), mustard (3 tablespoons), smoked paprika (1 teaspoon), steak seasoning (1 tablespoon), Worcestershire (1 tablespoon), and pickle juice (1-2 teaspoons). Add milk (2 cups), beef broth (2 cups), and Better Than Bouillon (2 teaspoons), stirring until the bouillon fully dissolves. Then stir in the tomatoes with their juice (1 can).

Add the elbow macaroni (1 pound) and bring to a gentle boil. Reduce to medium and cook 6–8 minutes, stirring often so the pasta doesn’t stick.
Undercook the pasta by about 3 minutes from package directions — it will finish in the sauce.
*If the mixture gets too thick before the pasta is done, add up to 1 extra cup of broth or a splash of milk.

Turn off the heat. Add the shredded American cheese (1 cup) and cheddar (1 cup). Stir in the heavy cream (2–4 tablespoons) until the sauce is silky and extra creamy, and fully melted. (Adding cheese off the heat keeps the sauce from separating.)

Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.

Let the ketchup/mustard simmer for a minute on the beef. It helps cook out raw acidity and deepens that true cheeseburger flavor.
Add the macaroni last and stir really well. This ensures the noodles cook evenly and don’t clump at the bottom.
Don’t skip the resting time. Once the pot comes off the heat, the sauce thickens and becomes ultra-creamy.
Heavy cream makes this recipe fail-proof. Evaporated milk can curdle or taste tinny — heavy cream stays smooth and rich every time.
American cheese makes all the difference. Shreds melt instantly and help give that nostalgic cheeseburger-helper vibe… only 100x better.