Homemade cheeseburger macaroni 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.
In a large pot over medium/high heat, combine your ground beef and diced onion.
Brown the ground beef and drain all excess grease. Add in the seasonings and stir until combined.
Add in the cream cheese and stir until it's melted and fully incorporated.
Turn the heat up to high and add in the water and milk. Bring to a boil and add in the elbow noodles.
Return to a boil. Cover the pot with a lid and turn the heat down to medium-low. Boil for 5 minutes. Stir, and then boil for another 5 minutes. You may notice the curdle appearance of the liquid at this point. This is normal.
Remove the pot from the heat and add your cheddar cheese. Place the lid on and wait a minute or two for the cheese to melt. This makes it easier to stir in. Stir the cheese in until it's fully combined.
Gently fold in the cherry tomatoes. The heat of the noodle dish will warm them up and cook them slightly, but you don't want to crush them.
Let the pot stand for 5 minutes before serving to help the sauce thicken and cool.
Notes
The milk curdling during cooking is normal and occurs when it reaches a boiling point.You can substitute milk with higher-fat options like heavy cream, but it will increase the dish's fat content.The curdled appearance disappears as the liquid is absorbed by the noodles and cheese is added, with no change in texture.For a stronger cheese flavor, use sharp cheddar or increase the cheese quantity.Leftovers can be stored in an airtight container in the fridge for up to 5 days, making it suitable for meal prep.Freeze leftovers in an airtight container or Ziploc bag for up to 6 months. Thaw in the fridge and reheat before serving.