Homemade cheeseburger macaroni with ground beef and creamy cheddar sauce in a white serving bowl

Homemade cheeseburger macaroni with cream cheese is a 30-minute dinner made with tender elbow pasta, browned ground beef, and a creamy sharp cheddar sauce. Evaporated milk and cream cheese make the sauce rich without a flour roux, and a splash of reserved pasta water helps it coat every elbow. This recipe serves eight; cook the pasta in a pot while the beef and sauce come together in a deep skillet.

If you love a comforting beef-and-pasta dinner, my one-pot beef stroganoff is another recipe to keep in your dinner rotation.

Overhead view of creamy cheeseburger macaroni in a white ceramic serving bowl

Sometimes the simplest recipes, like this Homemade Cheeseburger Macaroni, are the most favorite. Sometimes having a prior chef as a mom isn't all that glamorous. I mean, what teenager wants to eat Bacon Wrapped Crab Cake Stuffed Shrimp with a Creamy Pesto Sauce, or Balsamic Kettle Chips with Blue Cheese and Truffle Oil, or my Sweet and Spicy Salmon Fish Tacos.

It is funny how the simplest meal can sometimes get wolfed down much more heartily than the well thought out, ingredient packed, intensely labored-over dishes! Yes. I'll get over it.

My kids actually do like my recipes and have a fairly wide range of tastes. But let's face it, they're eating me out of house and home, and sometimes I need a budget-friendly recipe that I can stretch so that these buzzards get their bellies full!

That's where my Homemade Cheeseburger Macaroni comes in. One pound of ground beef and a pound of macaroni make eight servings, so this is a helpful dinner when you need a hearty meal to share.

My husband lovingly refers to it as Homemade Hamburger Helper, and I take no offense, of course. *Cough! (How can he EVEN compare or say such a thing!)

Anyway, I hope you enjoy!

What You'll Need

Elbow macaroni, ground beef, cream cheese, cheddar, evaporated milk, salt, pepper, and water

Elbow macaroni, ground beef, cream cheese, sharp cheddar, and evaporated milk are the heart of this recipe. Shred the cheddar yourself and cube the cream cheese before you start so you can keep the sauce moving over gentle heat.

16 ounces elbow macaroni
1 pound ground beef
½ cup water
8 ounces cream cheese, cut into small cubes
8 ounces sharp cheddar cheese, freshly shredded
1 (12-ounce) can evaporated milk
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
Reserved pasta cooking water, as needed

Tools for This Recipe

Use a large pot for the macaroni and a large, deep skillet with room to fold the cooked pasta into the sauce.

Large pot
Large, deep skillet
Colander
Cheese grater
Knife
Cutting board
2-cup heatproof measuring cup
Measuring spoons
Wooden spoon
Serving spoon

How to Make It

Cook the pasta and brown the beef at the same time, then bring everything together in the skillet. Add the cheddar after taking the pan off the heat.

Step 1: Prep the cheese and cook the pasta. Shred the cheddar and cut the cream cheese into small cubes before starting the sauce. Bring a large pot of water to a boil. Add the macaroni and cook according to the package directions until just tender. Before draining, scoop out 2 cups of the cooking water and set aside.

Shredded sharp cheddar and cubed cream cheese prepared before making the sauce

Step 2: Brown the beef and loosen the browned bits. While the pasta cooks, place the ground beef in a large, deep skillet over medium-high heat. Break it into small crumbles and cook for 7-9 minutes, until browned and cooked through. Spoon off excess fat. Pour the ½ cup water into the skillet. Scrape up any browned residue with a wooden spoon and stir it into the beef.

Browned ground beef and water in a skillet after loosening the browned bits

Step 3: Make the creamy sauce. Reduce the heat to medium-low. Add the evaporated milk, cream cheese, salt, and pepper. Cook, stirring frequently, until the cream cheese melts and the sauce is smooth. Keep the heat gentle; do not let the sauce boil.

Ground beef in a smooth cream cheese and evaporated milk sauce

Step 4: Fold in the macaroni. Add the drained macaroni to the skillet and fold it through the beef and sauce. If the mixture is too thick to stir easily, add reserved pasta water a few tablespoons at a time.

Cooked elbow macaroni folded into the creamy beef sauce

Step 5: Melt the cheddar off the heat. Take the skillet off the heat. Add the cheddar in several small portions, stirring until each addition melts before adding more. Check the consistency and stir in another splash of pasta water if needed. Taste and adjust the salt and pepper. Serve immediately.

Sharp cheddar stirred into cheeseburger macaroni with the skillet off the heat

Tips for a Smooth, Creamy Sauce

Close view of elbow macaroni and ground beef coated in melted cheddar sauce

Gentle heat and small additions of cheese keep this sauce manageable. Melt the cream cheese into the evaporated milk over medium-low heat, then remove the skillet from the heat before stirring in the cheddar. Wait until each handful melts before adding the next.

Freshly shredded cheese melts more smoothly than most packaged shredded cheese. The pasta absorbs sauce as it stands, so leave the finished mixture slightly looser than your preferred serving consistency. You may not need all the reserved pasta water.

If the macaroni gets too thick to fold easily, stir in reserved pasta water a few tablespoons at a time. The 2 cups you save are a reserve, not an amount you must pour into the skillet. Stop when the sauce coats the pasta and the mixture is easy to stir.

Easy Substitutions

Ground turkey can replace the beef. Small shells or another short pasta work in place of elbows. For a milder cheese flavor, use mild cheddar or a combination of cheddar and Monterey Jack.

What to Serve with Cheeseburger Macaroni

Creamy homemade cheeseburger macaroni ready to serve

A green salad, broccoli, or green beans makes an easy side for this rich, cheesy pasta. Try my Italian side salad, roasted broccoli, or roasted green beans.

Italian Side Salad

Roasted Broccoli

Roasted Green Beans

For a little cheeseburger-style crunch, offer chopped dill pickles, diced tomatoes, or sliced green onions at the table. These are optional toppings, so everyone can choose their own.

The Best Way to Store Leftovers

Refrigerate in an airtight container within 2 hours of cooking. Use within 3-4 days. Reheat individual portions in the microwave or warm gently on the stovetop, adding a little milk or water to loosen the sauce.

This macaroni is creamiest right after cooking. If you're making it ahead, expect the pasta to absorb more sauce as it sits and plan to loosen it when reheating.

Can You Freeze It?

Cool promptly and freeze in meal-size containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The pasta will soften, and the sauce may be less smooth after freezing.

A Few Questions Before You Start

Is this a one-pot recipe? No. The macaroni cooks separately while the beef and sauce cook in a large, deep skillet. Cooking them at the same time helps keep dinner within the tested 30-minute total.

Can I use pre-shredded cheddar? Freshly shredded cheddar is the better choice for a smooth sauce. Most packaged shredded cheeses don't melt as smoothly; keep the heat gentle whichever cheese you use.

Does the pasta cook in the sauce? No. Cook it in boiling water according to the package directions until just tender, then drain and fold it into the sauce. Save 2 cups of pasta water before draining.

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Homemade Cheeseburger Macaroni

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This homemade cheeseburger macaroni combines savory ground beef and tender pasta with a creamy sharp cheddar sauce for a satisfying dinner ready in 30 minutes.

Author: Jennifer Locklin

Ingredients

Units Scale

16 ounces elbow macaroni
1 pound ground beef
½ cup water
8 ounces cream cheese
8 ounces sharp cheddar cheese
1 12 oz can evaporated milk
½ teaspoon kosher salt (to taste)
¼ teaspoon black pepper (to taste)

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Instructions

In a medium pot, cook macaroni according to package instructions; reserve 2 cups of cooking water before draining.
In a large skillet, brown hamburger meat over medium-high heat until there is no more pink remaining; drain off excess grease.
Return pan to burner and deglaze with ½ cup water, scraping the bottom of the pan to loosen any bits off of the bottom.
Lower heat to medium and stir in cream cheese and evaporated milk.
Gently whisk meat mixture over medium heat until all of the cream cheese is melted and incorporated.
Stir in cooked macaroni.
Use some of the cooking water, a little at a time, to thin and spread the sauce, if needed.
When you have the desired consistency in your sauce, remove from heat and gently stir in grated sharp cheddar cheese, one handful at a time, stirring between additions.
Adjust seasoning with salt and pepper to taste.
Serve warm.

Notes

Be sure to remove from heat before adding the cheddar cheese so that it melts smoothly into the sauce.