Cheeseburger Macaroni
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Homemade Cheeseburger Macaroni

Author: Jennifer Locklin


  • 16 ounces elbow macaroni
  • 1 pound ground beef
  • 1/2 cup water
  • 8 ounces cream cheese
  • 8 ounces sharp cheddar cheese
  • 1 12 oz can evaporated milk
  • 1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon black pepper to taste


  • 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 1/2 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.


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