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Cheeseburger Macaroni

A one-pan comfort food meal that combines seasoned ground beef, tender elbow macaroni, and melted sharp cheddar cheese in a creamy tomato sauce. This family-friendly dinner tastes like a cheeseburger without the bun and comes together in just 30 minutes with simple pantry staples.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef
  • 8 ounces elbow macaroni
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 can 10.5 ounces condensed tomato soup
  • 1/2 cup whole milk
  • 2 cups sharp cheddar cheese shredded
  • 1 tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional
  • 1 tablespoon butter for cooking

Equipment

  • Large skillet or frying pan
  • Wooden spoon or silicone spatula
  • Large pot for boiling pasta
  • Colander
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Fill a large pot with salted water and bring it to a rolling boil over high heat.
  2. Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once melted, add ground beef and cook for 5 to 7 minutes, breaking it apart with a wooden spoon until no pink remains.
  3. Add diced onion to the browned beef and cook for 3 minutes until softened. Stir in minced garlic and cook for another minute, being careful not to burn it.
  4. Add elbow macaroni to the boiling water and stir immediately. Cook according to package directions, usually 8 to 10 minutes, until tender but still holding its shape.
  5. Pour condensed tomato soup and milk into the skillet with the beef and onions. Stir together and let simmer for 2 minutes.
  6. Add yellow mustard, Worcestershire sauce, salt, black pepper, and garlic powder to the skillet. Stir everything together thoroughly.
  7. Drain cooked macaroni in a colander, then add it directly to the skillet with the beef mixture. Toss everything together until pasta is coated with sauce.
  8. Remove the skillet from heat and add shredded cheddar cheese in handfuls, stirring constantly until every piece melts and incorporates smoothly.
  9. Taste and adjust seasonings as needed, adding more salt, pepper, or cayenne if desired. Serve immediately while cheese is still gooey.

Notes

Use freshly shredded cheese rather than pre-shredded for smoother melting. Always remove skillet from heat before adding cheese to prevent the sauce from becoming grainy. Save a splash of pasta water before draining to thin the sauce if needed. Best served immediately while hot and creamy.