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–+ servings

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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5

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.

Notes

Recipe Notes

  • Vegetables: The carrot, celery, and corn are optional. Feel free to leave them out, add other diced vegetables, or reduce the macaroni and add extra veggies.
  • American chili powder: This is a spice blend rather than pure ground chili. If you don’t have it, substitute 1/4 teaspoon each paprika, cumin, and coriander, plus a pinch of cayenne.
  • Cheese: Use cheddar, tasty cheese, or another flavorful cheese that melts well. Avoid replacing the main cheese with mild mozzarella—the flavorful cheese is important to the overall taste of the casserole.
  • Don’t overcook the pasta: After adding the macaroni, keep the mixture at a gentle simmer and follow the cooking time closely. The finished pasta should be tender but still firm, with plenty of sauce coating it.
  • Storage: The macaroni will absorb more sauce as the casserole sits, so leftovers won’t be quite as saucy. Store leftovers in the refrigerator and reheat in the microwave.
  • Freezing: The original recipe notes that freezing should work, although it has not been tested.
  • Make ahead: Prepare the beef mixture and add all the liquids, but wait to add the macaroni. Refrigerate the mixture until needed. Reheat it, add the macaroni, and finish cooking according to the recipe.

Nutrition

Calories: 693kcal | Carbohydrates: 63.3g | Protein: 51.5g | Fat: 25.4g | Saturated Fat: 12.5g | Polyunsaturated Fat: 12.9g | Cholesterol: 129mg | Sodium: 748mg | Fiber: 4.9g | Sugar: 7.7g
Nutrition information is per serving (456g), based on the recipe card provided.
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