Cheeseburger Mac and Cheese

If you’ve ever craved that classic cheeseburger macaroni vibe but wanted something healthier and tastier, this recipe is for you. Made with fresh, whole ingredients, it’s a homemade version that beats anything out of a box—and it’s ready in just 20 minutes! Trust me, once you try this, there’s no returning to the pre-packaged stuff.

Growing up, my mom was all about healthy eating. Things like Hamburger Helper? Yeah, those were reserved for very special occasions. And honestly, I’m so thankful she taught us to appreciate wholesome meals. But on those rare days when we did indulge in something quick and not-so-healthy, it felt like pure magic. I still remember digging into Hamburger Helper Cheeseburger Macaroni or Tuna Casserole—it was such a treat because it didn’t happen often.

Now, here’s a way to enjoy that comfort food without guilt. No weird additives, no mystery ingredients—just good, clean food you can feel great about serving your family. Our kids devour this dish, and I don’t have to spend hours in the kitchen or stress about what’s in it. It’s all about wholesome ingredients that you can trust.

Take a look at the ingredient list:

“Macaroni, beef, onions, tomatoes, avocado oil, spices, sugar, flour, milk, beef broth, cheddar cheese.”

And that’s including the extras like beef, milk, and broth. Compare that to the back of a packaged mix, and you’ll see why this version always wins.

Ready to whip it up? Don’t worry, it’s easier than you think! Let’s get started!

How to Make It:

1. Start with the Beef: Heat avocado oil in a big skillet over medium-high heat. Brown the ground beef until it’s cooked through—there should be no pink left!
2. Add the Veggies: Toss the onions and let them soften for about 5 minutes. This is where the flavor starts building.
3. Mix in the Sauce Base: Stir in the tomato paste, seasonings, and a bit of flour. Then, pour in the milk and beef broth. Give everything a good stir to combine.
4. Cook the Pasta: Add the macaroni straight into the skillet (yes, it cooks right in the sauce!) and bring it to a boil. Once it’s bubbling, lower the heat to medium-low, cover the skillet, and let it simmer for 10–12 minutes. If you’re like me and prefer your pasta al dente, check it around the 9-minute.
5. Melt the Cheese: When the macaroni is tender, stir in the cheddar cheese until it’s gooey.
6. Serve It Up: For a little extra flair, sprinkle some chopped fresh parsley before serving.

This dish is everything you want in a weeknight meal: quick, satisfying, and flavorful. Plus, you can feel good knowing exactly what’s going into it. Honestly, once you make this, you’ll wonder why you ever bothered with the boxed versions in the first place.

Enjoy every bite!

Frequently asked questions

1. What is the best cheese for mac and cheese?

The best cheeses for mac and cheese melt smoothly and have a rich flavor. Popular choices include:

• Cheddar (sharp or mild) for its classic, tangy taste.
• Gruyere for a nutty, creamy flavor.
• Fontina for its buttery texture and meltability.
• Monterey Jack for a mild, gooey consistency.
• A blend of cheeses (like cheddar + Gruyere) often balances flavor and creaminess.

2. How to keep mac and cheese creamy?

To keep mac and cheese creamy:

• Use a mix of cheeses that melt well, like cheddar and Gruyere.
• Add a touch of cream cheese, heavy cream, or evaporated milk for extra richness.
• Stir frequently while cooking to prevent sticking or clumping.
• Avoid overcooking the pasta—it should be slightly al dente as it softens in the sauce.
• If baking, add a splash of milk or cream before reheating leftovers to restore moisture.

3. Do you put eggs in macaroni and cheese?

Adding an egg to mac and cheese is optional and depends on the recipe. This flexibility allows you to tailor your mac and cheese to your preferences, so feel free to experiment and find what works best for you. Eggs are often used in baked versions to help bind the ingredients and create a custard-like texture. However, stovetop recipes typically don’t require eggs since the sauce thickens with flour, butter, or starch. If you want a creamier stovetop dish, skip the egg and focus on high-quality cheese and creamy liquids like whole milk or cream.

4. What cheese should not be put in mac and cheese?

Avoid cheeses that don’t melt well or have intense, overpowering flavors. These include:

• Feta (crumbly and salty, doesn’t melt smoothly).
• Parmesan (too dry and intense on its own—use sparingly as a topping instead).
• Goat cheese (can be too tangy and crumbly unless blended with other cheeses).
• Low-moisture mozzarella (lacks flavor and can become rubbery when melted).

5. Is mozzarella good for mac and cheese?

Mozzarella isn’t ideal as the prominent cheese for mac and cheese because it lacks the bold flavor needed for this dish. While fresh mozzarella melts beautifully, low-moisture mozzarella (commonly used for pizza) can turn rubbery and bland. Pair mozzarella with more pungent cheeses like cheddar or Gruyere to enhance the flavor and texture.

More Appetizer Recipes You Might Enjoy:

Sheet Pan Chicken Fajita Bowls
Scandinavian Breakfast Recipes​
Red Cabbage Recipes
Marry Me Chicken Recipe

Cheeseburger Mac and Cheese

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• Author: Lili Davila
• Total Time: 20 minutes
• Yield: 6 1x

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Description

There are no junk ingredients, and it tastes far better than store-bought!  Furthermore, it is a healthy choice for you and your family.

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Ingredients

Scale 1x2x3x

•  1 pound of ground beef.
•  1 tablespoon of avocado oil.
•  1 small, finely chopped onion
•  3 tablespoons tomato paste.
•  1 1/2 teaspoons sweet paprika.
•  1 teaspoon of onion powder.
•  1 teaspoon of garlic powder.
•  1 teaspoon salt.
•  1 teaspoon of sugar.
•  1/2 teaspoon of chili powder.
•  1/2 teaspoon of freshly ground black pepper.
•  2 tablespoons all-purpose flour (gluten-free: dissolve 1 tablespoon cornflour in beef broth)
•  2 cups whole milk.
• 1 3/4 cup quality beef broth
• 2 cups dried whole wheat elbow macaroni pasta
• Gluten-free option: GF macaroni.
• 2 cups shredded cheddar cheese.

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Instructions

1. Heat the oil in a large skillet over medium-high heat, then brown the ground beef until no pink remains.  Add the onions and simmer for 5 minutes or until softened.  Mix in the tomato paste, seasonings, and flour.  Pour in the milk and broth and whisk.  Stir in the macaroni.  Bring to a boil, then decrease the heat to medium-low, cover, and cook for 10-12 minutes or until the macaroni is done.  Check for al dente after 9 minutes.  Stir in the Cheddar cheese until melted.  Feel free to tweak the seasonings, adding more or less spices as needed.  This macaroni and cheese is ideal with a simple green salad or steamed vegetables.  Serve immediately, garnished with chopped fresh parsley, if desired.

• Prep Time: 5 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 565kcal
• Sugar: 6g
• Sodium: 905mg
• Fat: 33g
• Saturated Fat: 15g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 31g
• Cholesterol: 101mg