This One Pot Cheeseburger Pasta is a great way to avoid the store and boxed stuff. With real cheese, seasonings, ground beef, and noodles you can create a tasty dish in under 30 minutes.
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I've never been a fan of boxed hamburger helpers. The sodium is high, the cost adds up, and we usually have to double it just to make enough. Making it from scratch fixes all of that.
This homemade cheeseburger macaroni is a simple one pot meal that both kids and adults love. It delivers that familiar cheeseburger pasta flavor, but fresher, more affordable, and made with ingredients you control.
It's hearty, comforting, and perfect for busy weeknights when you want something filling without a lot of effort.
If you enjoy meals like this One Pot Cheeseburger Pasta, be sure to check out 3 Ingredient Spinach Artichoke Mac and Cheese, Mac and Cheese Tuna Casserole, and 5 Ingredient Mac and Cheese.
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💛 Why You'll Love This Recipe
- It's quick. It will take about the same amount of time as the boxed version. In under 30 minutes, I can have a pot full of food and feel good knowing exactly what's in it.
- It's easy. Brown the meat, add stuff to the pot, and let it all simmer until ready. This recipe is almost as easy as making a boxed mix.
- It's comforting. Serve this delicious Homemade Hamburger Helper up any night of the week or when you just need a good and Easy Comfort Food Casserole to come home to.
🛒 Ingredients
Ground beef. I like using 80/20, but any fat percentage works.
Elbow noodles. Elbows are classic here, though other short pasta shapes will work.
Cheddar cheese. Sharp or medium cheddar gives the best flavor. Freshly shredded melts the smoothest.
Cream cheese. Adds richness and makes the sauce extra creamy.
Cherry tomatoes (optional). These add a pop of color and a fresh contrast. I use them for the same reason in Scrambled Eggs with Spinach and Tomatoes and Tilapia with Spinach and Tomatoes.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use ground beef efficiently. One pound stretches nicely with pasta and sauce to feed a family. Ground turkey is often cheaper per pound than ground beef as well.
Choose store-brand pasta and dairy. Generic elbow noodles, milk, and cream cheese keep costs down.
Shred cheese yourself. Buying blocks of cheddar is usually cheaper than pre-shredded.
Skip fresh toppings if needed. The cherry tomatoes are optional and can be omitted to lower cost.
🥄 Instructions for One Pot Cheeseburger Pasta
Step 1: Combine your ground beef and diced onion in a large pot over med/high heat (Image 1).
Step 2: Drain the excess grease and then stir in the seasonings (Images 2,3&4).
Step 3: Add in the cream cheese and stir until melted (Image 5).
Step 4: Turn the heat to high and add in the water and milk (Image 6).
Step 5: Bring to a rolling boil (Image 7).
Step 6: Add in the elbow noodles and return to a boil (Image 8). Cover. Reduce the heat down to medium and let it boil for 5 minutes.
Step 7: Stir, and then place the lid on and continue boiling or another 5 minutes (Image 9). It's going to look curdled, that's okay.
Step 8: Remove the pot from the heat and top with your cheese. Place the lid back on and wait a minute or two for the cheese to melt (Image 10). This makes it easier to stir in.
Step 9: Stir until the cheese is fully mixed in. Add in the cherry tomatoes (Image 11).
Step 10: Gently fold together to combine (Image 12).
Step 11: Let stand for 5 minutes uncovered and then serve.
👩🏻🍳 Expert Tips
- Don't panic if it curdles. When the milk reaches a boil, it can look curdled. This is normal and not a mistake.
- Higher fat swaps. Using heavy cream instead of milk reduces curdling, but it will make the dish richer.
- It fixes itself. As the noodles absorb liquid and the cheese melts in, the curdled look disappears and the texture smooths out.
- Boost the cheese flavor. Use sharp cheddar or add a little extra cheese if you want a stronger cheesy taste.
❄️ Storage, Reheating & Make Ahead
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
Make Ahead: This dish can be cooked ahead and stored for easy lunches or dinners throughout the week.
🥗 Side Dishes or Pairing Ideas
This one pot cheeseburger pasta pairs well with a simple green salad, steamed vegetables, garlic bread, or sliced fruit for a balanced, family-style meal.
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❓ Recipe FAQs
Your leftovers can be stored in an airtight container in the fridge for up to 5 days. This should give you plenty of chances to eat it all or it can be a great way to meal prep for the week.
Yes! Just place the cooled meal in an airtight container or Ziploc bag and place it in the freezer for up to 6 months. To thaw, place it in the fridge overnight and reheat before eating.
This dish can be served straight from the skillet, and it's perfect for a family-style meal. You can also garnish it with fresh herbs or additional cheese for added flavor.
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🐝 If you tried this One Pot Cheeseburger Pasta, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
One Pot Cheeseburger Pasta
Ingredients
- 1 pound ground beef - ($4.49)
- ½ cup diced onion - ($0.45)
- 2 teaspoons garlic powder - ($0.16)
- 2 teaspoons onion powder - ($0.16)
- 1 teaspoon paprika - ($0.08)
- ½ teaspoon salt - ($0.01)
- ½ teaspoon ground black pepper - ($0.04)
- 1 pinch cayenne pepper - ($0.01)
- 2 ounces cream cheese, softened - ($0.47)
- 2 cups water - ($0.00)
- 2 cups milk - ($0.40)
- 1 box (16 ounces) elbow noodles - ($0.98)
- 8 ounces cheddar cheese, shredded - ($2.00)
- ½ cup cherry tomatoes, quartered - ($1.00)
Instructions
- Brown the beef. In a large pot over medium high heat, cook the ground beef and onion until browned. Drain excess grease.
- Season. Add garlic powder, onion powder, paprika, salt, black pepper, and cayenne. Stir to combine.
- Add cream cheese. Stir in the cream cheese until melted and fully incorporated.
- Cook the pasta. Increase heat to high. Add water and milk and bring to a boil. Add the elbow noodles, return to a boil, cover, and reduce heat to medium low. Cook for 5 minutes, stir, then cook for another 5 minutes. The liquid may look curdled at this stage, which is normal.
- Add cheese. Remove from heat and add the shredded cheddar. Cover and let sit for 1 to 2 minutes, then stir until smooth.
- Finish. Gently fold in the cherry tomatoes. Let stand for 5 minutes before serving to allow the sauce to thicken.
Notes
- Curdling: Milk may appear curdled when boiling. This is normal and smooths out as the noodles absorb liquid and cheese melts.
- Milk swaps: Higher fat dairy like heavy cream can be used but will increase richness.
- Cheese flavor: Use sharp cheddar or increase cheese for a bolder taste.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in airtight containers or bags for up to 6 months. Thaw in the refrigerator before reheating.
Nutritional Information
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