This one-pot cheeseburger macaroni without Velveeta turns ground beef, elbow pasta, and freshly shredded cheddar into a creamy family dinner in about 35 minutes. There is no boxed sauce packet and no processed cheese loaf: tomato paste, mustard, Worcestershire sauce, and sharp cheddar supply the familiar cheeseburger flavor.
The pasta cooks directly in the seasoned beef broth, so its starch helps thicken the sauce and there is only one main pan to wash. The key to a smooth cheddar sauce is simple: take the skillet off the heat before adding the milk and cheese.
One-Pot Cheeseburger Macaroni Without Velveeta
Prep: 10 minutes Cook: 25 minutes Total: about 35 minutes Yield: 6 servings
Ingredients
- 1 pound 90% lean ground beef
- 1 small yellow onion, finely diced (about 1 cup)
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more only after tasting
- 1/4 teaspoon ground black pepper
- 3 cups low-sodium beef broth
- 8 ounces dry elbow macaroni
- 1/2 cup whole or 2% milk
- 1 1/2 cups (6 ounces) freshly shredded sharp cheddar cheese
- 1/3 cup finely diced dill pickles, optional, for serving
- 2 tablespoons sliced scallions, optional, for serving
Directions
- Brown the beef: Heat a deep 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the meat into small crumbles, until no pink remains and the center of the largest pieces reaches 160°F. Spoon off excess fat if needed.
- Build the flavor base: Reduce the heat to medium. Add the garlic, tomato paste, ketchup, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Cook, stirring constantly, for 1 minute so the tomato paste darkens slightly without scorching.
- Simmer the macaroni: Stir in the beef broth and scrape up any browned bits. Add the dry macaroni. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 10 to 12 minutes, stirring every 1 to 2 minutes, until the pasta is just tender and a small amount of glossy liquid remains. If the pan gets dry before the pasta is tender, add hot water 2 tablespoons at a time.
- Make the cheddar sauce: Remove the skillet from the heat. Stir in the milk. Add the cheddar in three handfuls, stirring until each addition melts before adding the next. Do not return the pan to a hard boil; high heat can make the cheese grainy.
- Rest and serve: Let the macaroni rest for 3 to 5 minutes so the sauce thickens. Taste and adjust the salt only after the cheese is incorporated. Spoon into bowls and add pickles or scallions if desired.
Estimated nutrition: 460 calories, 28g protein, 37g carbohydrate, 22g fat, 2g fiber, and 780mg sodium per one-sixth of the recipe. Nutrition is an estimate; beef leanness, broth, cheese, condiments, and serving size affect the values.
How to keep the cheddar sauce smooth
- Shred a block of cheese. Pre-shredded cheese often contains anti-caking starch that can make a quick sauce less silky.
- Leave a little pasta liquid. The macaroni should be tender with a few spoonfuls of starchy broth still in the pan before the dairy goes in.
- Turn off the heat. Add milk and cheddar away from direct heat, one handful at a time. A hard boil can separate the sauce.
- Let the pan rest. The sauce will look slightly loose at first and then coat the pasta after 3 to 5 minutes.
Common questions and useful variations
Can I use ground turkey?
Yes. Use 93% lean ground turkey and add 1 teaspoon olive oil before browning if the pan is dry. Cook turkey to 165°F. Beef broth gives the deepest flavor, but low-sodium chicken broth also works.
Can I add vegetables?
Stir 1 cup finely diced mushrooms or bell pepper in with the onion. For frozen peas, add 1 cup during the final 3 minutes of the pasta simmer. Keep added vegetables modest so the pasta still has enough liquid to cook evenly.
Will gluten-free pasta work?
A short gluten-free pasta can work, but brands absorb liquid at different rates and can soften quickly. Begin checking several minutes before the package time, stir gently, and add hot water in small amounts only if the skillet becomes dry. Confirm that broth, Worcestershire sauce, and condiments are certified gluten-free when needed.
What if the sauce is too thick or too thin?
For a thick sauce, stir in warm milk 1 tablespoon at a time. For a thin sauce, let the skillet stand uncovered for another 3 to 5 minutes. Avoid adding more cheese just to thicken it; too much cheese can make the sauce heavy or oily.
Can I double the recipe?
Use a wide 6- to 7-quart pot so the pasta stays mostly submerged, and expect the simmer to take a little longer to return after adding the broth. Do not simply double the salt; season at the end after the broth and cheese have reduced.
Storage, freezing, and reheating
Transfer leftovers to shallow airtight containers and refrigerate within 2 hours of cooking, or within 1 hour when the surrounding temperature is above 90°F. Keep at 40°F or below and use within 3 to 4 days. Reheat gently on the stove or in short microwave intervals, stirring in a splash of milk or broth. Heat leftovers to 165°F.
The macaroni can be frozen for up to 2 months for best texture, although the pasta will soften and the cheese sauce may look slightly separated after thawing. Thaw overnight in the refrigerator, reheat gently, and stir well. Ground beef should reach 160°F and leftovers 165°F; see FoodSafety.gov’s safe-temperature chart.
More easy ground-beef dinners
Try Creamy Ground Beef Stroganoff for another skillet pasta, One-Pot Beef Taco Rice for a rice-based pantry meal, or Ground Beef and Cabbage Skillet for a lower-carb option.
Helpful kitchen gear
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Freshly shredding the cheddar helps the sauce melt smoothly. A sturdy box grater with a nonslip base is useful for cheese and vegetables; use equipment you already own whenever possible.
Browse stainless-steel box graters on Amazon. Compare handle comfort, base stability, cleaning instructions, and current reviews before choosing one.