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This one-pot cheeseburger macaroni (a from-scratch homemade hamburger helper) delivers creamy, nostalgic flavor in about 30 minutes. Real cheddar, Colby Jack, and a little American cheese give it that ultra-melty, kid-approved sauce – no packet needed.
Table of Contents
Why You’ll Love It
- Leftovers reheat beautifully for lunches
- 30 minutes, one pot, minimal cleanup
- Creamy, ultra-cheesy sauce with real ingredients
- Pantry-friendly and budget-conscious
- Easy to customize (spicy, ground turkey, or meatless)
Cheesburger macaroni. Those two words were my favorite to hear when I would ask my mom “what’s for dinner?” I absolutely LOVED Hamburger Helper Cheeseburger Macaroni. It was so simple and cheesy and filled with carbs. And browned ground beef, which I could easily just eat out of the pan and be really, really happy.
But you know what? This homemade version is even better.
Like the original, this is an easy weeknight dinner any time of year. Even made from scratch, this Hamburger Helper cheeseburger macaroni recipe is ready in just about 30 minutes. And my homemade version is made with real cheese, milk, onions, garlic and love! (Look at the ingredient list on the boxed version. Love is not listed!)
If you don’t count salt, pepper and water, this Hamburger Helper cheeseburger macaroni skillet recipe doesn’t require more then 7 ingredients. You probably already have everything you need to make it right now—and the one-pot deal keeps things clean in the kitchen. (I hate dishes more than anyone I know; in fact, I have a sink full 80% of the time. So, one-pot dishes are king in this house.)
Ingredient Notes and Substitutions
- Ground beef: Use 80/20 for best flavor. Swap 1:1 with ground turkey (93%) or a plant-based crumble. If using turkey, add 1 tablespoon olive oil when browning for extra richness.
- Pasta: Elbows are classic; small shells, ditalini, or cavatappi also work. Cook time can vary by 1-2 minutes depending on shape.
- Cheese: Sharp cheddar and Colby Jack with a slice or two of American create the classic boxed-style cheesy sauce. If using only cheddar, add 2 tablespoons cream or a splash of half-and-half to keep the sauce silky.
- Milk or other dairy: Whole milk gives the creamiest texture; low-fat works, too. For extra richness, replace ½ cup milk with half-and-half or use 1 cup evaporated milk in place of some of the dairy.
- Seasoning: Onion and garlic powder are classic. Add ½–1 teaspoon yellow or Dijon mustard and a few dashes of hot sauce for fast depth.
- Sauciness control: For extra saucy, use 2 ¾-3 cups total milk; for thicker, 2 ¼-2 ½ cups. Adjust to taste at the end with a tablespoon of milk.
- Garnishes: Chopped parsley, pickles, or a sprinkle of extra cheddar for serving.
How to Make Homemade Hamburger Helper
This easy dinner comes together quickly, easily and inexpensively. Clean up is a breeze, too!
- Cook the beef. Brown the ground beef until no longer pink and transfer to a bowl with a slotted spoon. Drain off all but two tablespoons of fat.
- Sweat the onions. Sauté the onion in the pan until softened. Stir in the garlic and cook for one minute. Add the salt, pepper and garlic powder.
- Simmer. Return the beef to the pan, then stir in the milk, stock and macaroni. Bring to a boil, then reduce to a simmer.
- Finish. Cover and cook until the macaroni is tender. Stir in the cheese and serve immediately.
Kellie’s Tips for The Best Cheeseburger Macaroni
Here are some tips for making perfect homemade hamburger helper!
- Make it creamier. If you want a creamier consistency, you can swap the milk for heavy cream or Half and Half. This adds so much richness to the recipe.
- Give it a stir once in a while. If the pan looks like it’s starting to get dry before the pasta is tender, add another splash of stock. (Also, make sure the heat is on low—this can happen if the heat is a bit too high.)
- Shred your own cheese. It’s not a deal-breaker if you don’t, but when you shred your own cheese, it melts a lot more smoothly than the store-bought shreds.
- Bloom spices with the browned meat for 30-60 seconds to wake up flavor.
- Keep the simmer gentle once dairy is added; hard boiling can split the sauce.
- Stir every 1-2 minutes as the pasta cooks so it releases starch evenly and the sauce stays creamy.
- Fold cheese in off the heat, then rest 2-3 minutes to thicken before serving.
How to Store Leftover Cheeseburger Macaroni
Store leftovers in an airtight container for 3 to 4 days in the refrigerator, or freeze for up to 3 months in a freezer bag or container.
To reheat, thaw frozen cheeseburger macaroni in the fridge overnight. Warm up your leftovers in the microwave or in a skillet. (I think the microwave is best for this recipe since it’s less likely to dry out.)
What to Serve With Hamburger Helper Cheeseburger Macaroni
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Homemade Hamburger Helper Recipe
Equipment
- 1 skillet
Ingredients
- 1 lb lean ground beef
- 1 vidalia onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 1 cup low-fat milk
- 2 1/2 cups chicken stock (or broth
- 2 cups elbow macaroni
- 1 cup shredded colby jack cheese
- 1 cup shredded sharp cheddar
- 5 slices american cheese, cut into small pieces
Instructions
- In a large skillet over med-high heat, brown the ground beef until completely cooked and no longer pink. Transfer to a bowl using a slotted spoon and drain off all but 2 tablespoons of fat.
- Return the beef to the pan. Stir in the milk, chicken stock and macaroni. Bring the mixture to a boil and then turn to heat to low.
- Add the onion to the pan and sauté until softened. Add the garlic and cook for 1 minute. Stir in the salt, pepper and garlic powder.
- Cover and simmer for 10 minutes or until the macaroni is tender.
- Remove from the heat and stir in the cheese until melted. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. Cool completely, portion, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of milk to loosen.
Heat was too high or the cheese was pre-shredded. Keep to a gentle simmer and use freshly grated cheese, stirring in off heat.
Sharp cheddar and a little American for classic flavor, add Colby Jack for extra gooey sauce.
Add ½ teaspoon chili powder (or smoked paprika) and a few dashes of hot sauce. Finish with red pepper flakes to taste.
Absolutely, small shells, ditalini, or cavatappi work well. Check doneness early; shapes vary by 1–2 minutes.
I also add a drained can of rotel, a little bit of mustard & some dill relish to give it more of a Burger taste
That’s sound so good!
Been making same recipe for years, only difference is we never used milk, and use beef broth, every thing else same, until we do add ins! Mushrooms, mainly, have used all other veggies!
I love that you used mushrooms, what a great addition!
Delicious! I added 1/2 pkg of leftover cream cheese, frozen peas and carrots and Montreal steak seasoning. My husband said it was Great!
Love the additions!
Needs more liquid. I had to add more milk.
Depending on the brand of pasta, it may soak up the milk more than others.
I’ve made this many times, Great recipe, but I also add green or red bell peppers or both. Adds both more depth of flavor & color to the dish. Jalapeno’s pepper are great also.
Love the addition of peppers…..my kids would not, though. :-). I’m so glad you like it!
Turned out a little watery and needed more salt maybe some cayanne next time
If you cook it a little longer, the water will be absorbed into the pasta.
This was amazing! Highly reccomend! Way better than hamburger helper!!
Thank you!
This was so good,easy and a hit with the family. I used ground turkey instead of beef and protein plus elbow noodles. Yum! Also doubled the recipie so there was plenty for 5 people.
Love the protein plus noodles in this!!!
Can’t go wrong with hamburger, cheese and pasta!
Right? Our favorite!