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If you want a quick weeknight dinner that your whole family will love, my Hamburger Mac and Cheese just entered the chat. Hearty and packed with protein, cheese, and macaroni, this recipe will be a regular on your rotation and works great for take-along lunches, too!
My kids request homemade Hamburger Helper all the time, and I appreciate being able to make it with ingredients I can actually pronounce. This version is similar to the Cheeseburger Mac you’ll see on the shelves, but it is made with real, whole ingredients.
Try This Next: My Creamy Chicken Pesto Pasta is simple and FULL of flavor, and no one ever turns down seconds of my One Pot Cheesy Smoked Sausage Pasta Skillet!
Pin this recipe for later!Why I Love This Recipe
- Simple Ingredients – The ingredients included here are mostly pantry staples and things most households keep in the fridge. You probably have everything you need right now!
- Cooks In One Pot – Don’t dirty excess dishes and make more work for yourself after dinner. This easy mac and cheese with hamburger meat only requires one pot! No strainer. No extra pot to boil the pasta.
- Last-Minute Friendly – Having one of those nights? Me too. This recipe is easy to throw together at the last minute and you’ll still have a homemade dinner on the table in a flash.
RECIPE WALK-THROUGH
Before You Begin
Assemble and prep all of your ingredients. Here are the highlights:
- Ground Beef – I prefer 85/15 for this recipe. It is a good balance of flavor and not having excessive grease to drain.
- Cheese – Cheddar and parmesan are the perfect mix of flavor and melt for the sauce. You can sub in Colby Jack if that’s what you have!
- Macaroni – High quality pasta matters for these kinds of recipes. The cheaper versions tend to get overly mushy and soft and are easier to overcook.
- Dairy – Cream cheese, cream, and milk give this dish a rich, smooth consistency.
How To Make Hamburger Mac and Cheese
See the recipe card below for full, detailed instructions
Brown the hamburger in a large Dutch oven and season. Add the onions and let cook for a few minutes until they are translucent.
Stir in the Dijon, milk, broth, and pasta. Stir, cover, and bring to a simmer.
Once the pasta is tender, remove the pot from the heat and stir in the cheeses. Keep stirring until melted. Next, stir in the heavy cream. If necessary, add a splash of milk. The sauce will thicken as it stands.
Garnish with fresh parsley, chives, and more shredded cheese (if desired) and serve hot.
Variations
- Cheese – Mix it up and add different cheeses like gruyere, fontina, or white cheddar.
- Meat – Ground turkey or ground chicken work just as well and are a little lower in fat.
- Vegetables – Try sauteeing some mushrooms with the onions, or stir in some steamed broccoli or frozen mixed vegetables at the end.
- Spicy – Add a pinch of cayenne, ½ teaspoon of red pepper flakes, or a couple dashes of your favorite hot sauce.
Serving Suggestions
Serve with Buttery Frozen Dinner Rolls to soak up the extra sauce!
My Garlic Green Beans also make an excellent side dish for this recipe.
Recipe Tips
- Grate Your Own Cheese – Grate cheese fresh off the block. Pre-shredded cheese has a starchy coating that prevents proper melting.
- Room Temp Liquids – Before adding the broth and milk to the ground beef, measure and set them out on the counter so they are at room temperature when they are added to the pot. This helps to prevent any fats from the beef from seizing up and solidifying.
- Chicken Broth vs. Beef Broth – You’ll notice that the recipe used ground beef and chicken broth for a lighter flavor. Beef broth can be used instead if you prefer.
- Try a different pasta. You can use shells or even rotini for this recipe and it’ll be delicious.
Storage Tips
The Best Way to Store Leftovers
Refrigerator – Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently in the microwave or on the stovetop. Add a splash or two of milk to rehydrate the sauce if needed.
Freezer – Cool completely, then place leftovers in a freezer-safe container. Freeze for up to 3 months, then thaw completely before reheating.
Recipes To Try Next
- Spaghetti Mac and Cheese
- Slow Cooker Mac and Cheese
- Copycat Panera Mac and Cheese Recipe
- Jalapeno Popper Mac and Cheese
- Crab Mac and Cheese
- Simple Chili Mac
Hamburger Mac and Cheese / Homemade Hamburger Helper
Ingredients
- Canola oil
- 1 pound Lean ground beef
- 1 teaspoon Kosher salt
- 1 Small yellow onion finely diced
- 3 Garlic cloves minced
- 1 teaspoon Dijon mustard
- 2 ½ cups Low sodium chicken broth
- 1 ½ cups Whole milk room temperature
- 3 cups Dry macaroni noodles or any short pasta
- 2 ounces Cream cheese room temp, cubed
- 1 ½ cups Freshly shredded block medium cheddar cheese
- 1 cup Freshly shredded block colby jack cheese
- 1/2 cup Parmesan cheese freshly grated
- 1/2 cup Heavy cream
- Black pepper to taste
- Optional garnish: Freshly minced parsley or chives
Instructions
- Measure out milk and broth into a large measuring cup. Set aside.
- Heat a large dutch oven over medium high heat, add a drizzle of oil, followed by the ground beef. Season with salt, cook and break up the meat with a wooden spoon until most of the pink is cooked out.
- Add in the onions and cook until translucent, 3-5 minutes. Add the garlic, cook for another 30 seconds.
- Stir in the dijon, chicken broth, milk and pasta. Bring to a boil then reduce to a simmer. Cover and cook until pasta is al dente, about 5-7 minutes, stirring occasionally.
- Once the pasta is cooked through, remove from heat and stir in the cheeses and black pepper, stirring until the cheese is melted. Stir in the heavy cream. If the sauce is too thick, add a splash of milk, the sauce will thicken a lot as it stands.
- Taste and adjust seasoning. Serve immediately, garnished with more cheese, and fresh parsley or chives if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Great, simple recipe. I had no cream, so only used milk. Was still delicious. Next time, I will maybe add a veg or 2. Thanks!
You are so welcome Laura! Thanks for stopping by.