Name: One-Pot Cheeseburger Macaroni Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 2 garlic cloves, minced; 1 onion, chopped; 1 small carrot, chopped (optional); 1 celery stalk, chopped (optional); 1 lb (500g) ground beef (mince), preferably lean; 12 oz (340g) dried macaroni, uncooked; 1/2 cup frozen corn, optional; 2 cups chicken broth/stock, low sodium; 1 tbsp hot sauce or Sriracha sauce, adjust to taste; 1 tsp American chili powder; 1 tsp dried oregano; 1 tsp garlic powder, or substitute onion powder; 28 oz (800g) crushed tomato; 2 tbsp tomato paste; salt; black pepper; 2 cups (150 – 200g) cheddar or tasty cheese, shredded; 1 cup (100g) mozzarella cheese, for topping; 1 green onion, sliced

One-Pot Cheeseburger Macaroni Casserole

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Cheesy, saucy, and packed with savory ground beef, this Cheeseburger Casserole
is the kind of easy dinner that hits the spot after a busy day.

Everything cooks in one pot, including the macaroni, and in just 30 minutes you have a bubbling,
cheese-covered meal ready to bring straight to the table.

There’s something especially comforting about the combination of beef, pasta, tomato, and melted cheese.
Here, the macaroni cooks right in the seasoned tomato and beef mixture,
soaking up all that savory flavor as it becomes tender.
Cheddar gets stirred through at the end, mozzarella melts over the top,
and suddenly a handful of everyday ingredients has turned into a seriously cozy dinner.

I especially love this recipe for weeknights when dinner needs to be simple. There’s no separate pot for the pasta and no complicated prep. Just one deep skillet or Dutch oven and a hearty dinner that tastes a little like a cheeseburger crossed with cheesy macaroni.

Why You’ll Love This Recipe

This Cheeseburger Casserole has everything I want from an easy weeknight meal: it’s quick, filling, wonderfully cheesy, and doesn’t leave the kitchen covered in dishes.

It’s a true one-pot dinner. The macaroni cooks right alongside the beef and sauce, so there’s no need to boil the pasta separately.

It takes just 30 minutes. With 10 minutes of prep and 20 minutes on the stove, it’s an especially handy recipe to have around for busy evenings.

It’s wonderfully saucy and cheesy. Cheddar melts directly into the pasta, while mozzarella creates that irresistible layer of melted cheese on top.

It uses familiar ingredients. Ground beef, macaroni, crushed tomatoes, broth, spices, and cheese come together to make a satisfying dinner without anything overly complicated.

You can sneak in some veggies, too. Carrot, celery, and corn are optional, and you can add other diced vegetables if you’d like.

Let’s cook!

Cheeseburger Casserole Ingredients

Here’s what each ingredient brings to this cheesy one-pot dinner:

Olive Oil – for sautéing the onion, garlic, and vegetables before adding the beef.
Garlic and Onion – these create the savory flavor base for the casserole.
Carrot and Celery – optional, but they add extra vegetables, flavor, and texture to the dish.
Ground Beef – preferably lean. It makes the casserole hearty, beefy, and filling.
Macaroni – use dried, uncooked macaroni. It cooks right in the pot with the beef and sauce, soaking up all that flavor as it becomes tender.
Frozen Corn – optional, for a little sweetness and extra texture.

For the Cheeseburger Casserole Sauce

Chicken Broth/Stock – use low-sodium broth. It provides the liquid needed to cook the macaroni while adding savory flavor.
Hot Sauce or Sriracha – adds a little heat and extra flavor. You can adjust it to suit your taste.
American Chili Powder – brings a warm blend of spices to the sauce. If you don’t have it, use 1/4 teaspoon each paprika, cumin, and coriander, plus a pinch of cayenne.
Dried Oregano – adds a subtle herby flavor that works well with the beef and tomato.
Garlic Powder – gives the sauce another layer of savory flavor. Onion powder can be used instead.
Crushed Tomato – forms the tomato-rich base of the sauce and gives the casserole its saucy consistency.
Tomato Paste – concentrates the tomato flavor and adds richness to the sauce.
Salt and Black Pepper – season the beef, pasta, and tomato sauce as they cook together.

For the Cheese

Cheddar or Tasty Cheese – stirred directly into the casserole for plenty of cheesy flavor and richness. Choose a flavorful cheese that melts well.
Mozzarella Cheese – sprinkled over the top, where it melts into a gooey layer of cheese.
Green Onion – an optional finishing touch that adds a little freshness to the rich, cheesy casserole.

Step-by-Step Instructions

First, heat the olive oil in a Dutch oven or large deep skillet over medium-high heat. Add the onion and garlic and cook for 1 minute.

Next, add the celery and carrot. Let them cook for 3 minutes, until they begin to soften.

Turn the heat up to high and add the ground beef. Break it apart as it cooks, and continue cooking for 3 minutes, until the beef is no longer pink.

Now it’s time to turn everything into a sauce. Add the remaining ingredients except the cheese and stir to combine. Add the uncooked macaroni, then reduce the heat to medium or medium-low so everything is gently simmering.

Cover the pot and cook for 8 minutes. By this point, the macaroni should be almost cooked, but the mixture should still look nice and saucy.

Stir in the cheddar cheese, then sprinkle the mozzarella over the top. Cover the pot again and cook for another 2 minutes.

Take the casserole off the stove. The macaroni should be tender but still firm, and there should be enough sauce to coat every piece of pasta without the mixture becoming dry.

Spoon it into bowls while it’s hot and finish with sliced green onion, if you’re using it.

Expert Tips

The biggest thing to watch with this recipe is the pasta. Because the macaroni cooks directly in the sauce, you don’t want to leave it simmering for too long. Follow the cooking times closely so the pasta stays tender and firm and the casserole remains saucy.

Once you add the macaroni, keep the mixture at a gentle simmer. Medium or medium-low heat gives the pasta time to cook while helping prevent too much of the liquid from disappearing.

And don’t underestimate the cheddar! It isn’t here just to make the pasta creamy. A flavorful cheddar or tasty cheese adds an important savory element to the whole casserole, so choose a cheese with plenty of flavor rather than replacing it with something very mild.

Finally, this is one of those dishes that’s especially good straight from the stove. The macaroni continues to soak up sauce as it sits, so serve it while everything is hot, loose, and wonderfully cheesy.

Recipe Variations

One of the nice things about this casserole is how easily you can adjust the extras while keeping the basic recipe the same.

The carrot, celery, and frozen corn are all optional. Leave them out if you prefer, or add other diced vegetables you have on hand. You can also reduce the amount of pasta and increase the vegetables.

Want a little more or less heat? Adjust the tablespoon of hot sauce or Sriracha to suit your taste.

If you don’t have American chili powder, make the suggested substitute with 1/4 teaspoon each of paprika, cumin, and coriander, plus a pinch of cayenne.

You can also swap the cheddar for another flavorful cheese that melts well. Just avoid using a very mild cheese as the main cheese—the casserole needs that stronger cheesy flavor.

Storage & Reheating

This Cheeseburger Casserole reheats well, which makes leftovers an easy lunch or dinner for another day. Just remember that pasta loves to absorb sauce. After sitting in the refrigerator, the casserole will naturally be thicker and less saucy than it was straight from the stove.

Store leftovers in the refrigerator and reheat them in the microwave until hot.

If you want to get a head start on dinner, there’s another useful option: prepare the beef mixture and add all the liquids, but stop before adding the macaroni. Store the mixture until you’re ready to eat. Then reheat the beef and liquid, add the pasta, and continue cooking according to the recipe.

Freezing should work as well, although it has not been tested for this recipe.

Serving Suggestions

This casserole is hearty enough to be dinner all by itself. You’ve already got ground beef, macaroni, vegetables, tomato sauce, and plenty of cheese all tucked into one pot.

If I’m adding something on the side, I’d keep it fresh and simple. A crisp green salad or some steamed vegetables makes a nice contrast to the rich, cheesy pasta.

And if you’re in the mood for full-on comfort food, add warm garlic bread. It’s especially good for catching any cheesy tomato sauce left at the bottom of the bowl.

A little sliced green onion over the finished casserole is all you need to finish it off. Serve it hot, while the mozzarella is still melted and the macaroni is at its sauciest.

Recipe FAQs

1. Do I need to cook the macaroni before adding it?

No, there’s no need to cook the macaroni first. Add the dried macaroni straight to the pot and let it cook right in the beef and tomato sauce. This keeps the recipe easy and means there’s one less pot to wash.

2. How do I keep my Cheeseburger Casserole from getting dry?

Make sure you don’t overcook the pasta. Once the macaroni is added, turn the heat down to medium or medium-low, cover, and cook for 8 minutes. It should still be nice and saucy before you add the cheese. The pasta will continue soaking up sauce as it sits, so this casserole is best served right away.

3. Can I leave out the carrot, celery, and corn?

Yes, you can definitely leave them out. The carrot, celery, and corn are all optional. You can also add other diced vegetables you enjoy, or use less pasta and add more veggies.

4. What kind of cheese is best for Cheeseburger Casserole?

Use a flavorful cheddar or tasty cheese that melts well. You want something with enough flavor to stand out with the beef and tomato sauce. I wouldn’t replace the main cheese with mozzarella because it’s much milder. Save the mozzarella for the top where it gets wonderfully melty.

5. Can I make Cheeseburger Casserole ahead of time?

Yes, but I recommend waiting to add the macaroni. Prepare the beef mixture with all of the liquids, then store it in the refrigerator until you’re ready to cook. Reheat the beef and sauce, add the dried macaroni, and continue with the recipe as directed. This keeps the pasta from becoming too soft or soaking up all of the sauce before serving.

One-Pot Cheeseburger Macaroni Casserole

A hearty one-pot dinner combining ground beef, macaroni, tomato sauce, and plenty of melted cheese. The pasta cooks directly in the seasoned beef and tomato mixture, making this an easy homemade alternative to boxed Hamburger Helper.

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Course: Main Dish

Cuisine: American

Keyword: Cheeseburger casserole, Hamburger casserole recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Ingredients

1 tbsp olive oil
2 garlic cloves, minced
1 onion, chopped
1 small carrot, chopped (optional)
1 celery stalk, chopped (optional)
1 lb (500g) ground beef (mince), preferably lean
12 oz (340g) dried macaroni, uncooked
1/2 cup frozen corn, optional
2 cups chicken broth/stock, low sodium
1 tbsp hot sauce or Sriracha sauce, adjust to taste
1 tsp American chili powder
1 tsp dried oregano
1 tsp garlic powder, or substitute onion powder
28 oz (800g) crushed tomato
2 tbsp tomato paste
salt
black pepper
2 cups (150 – 200g) cheddar or tasty cheese, shredded
1 cup (100g) mozzarella cheese, for topping

Optional Garnish

1 green onion, sliced

Instructions

Place a Dutch oven or large, deep skillet over medium-high heat and heat the olive oil.
Add the chopped onion and minced garlic. Cook for 1 minute.
Add the celery and carrot and continue cooking for 3 minutes, until softened.
Turn the heat up to high and add the ground beef. Cook for 3 minutes, breaking the meat apart as it cooks, until no pink remains.
Add all remaining ingredients except the cheeses. Stir everything together, add the macaroni, then reduce the heat to medium or medium-low so the mixture maintains a gentle simmer.
Cover the pan and cook for 8 minutes. At this stage, the macaroni should be almost cooked and there should still be plenty of sauce.
Stir in the cheddar cheese, then scatter the mozzarella evenly over the top.
Cover again and cook for another 2 minutes.
Take the pan off the heat. The macaroni should now be tender while retaining some firmness, with the sauce coating the pasta rather than becoming dry.
Serve immediately. Finish with sliced green onion, if desired.