One-Pot Hamburger Mac and Cheese: The Ultimate Weeknight Comfort Meal
There’s something deeply comforting about a bowl of mac and cheese. It’s a classic that takes us back to childhood, but sometimes we need a full meal, not just a side dish. Enter this one-pot hamburger mac and cheese. It takes the best of both worlds—creamy, cheesy macaroni and hearty, seasoned ground beef—and combines them into one satisfying dish that your whole family will love. Best of all, it all comes together in a single pot, making cleanup a breeze.
This recipe is more than just a convenience; it’s a modern take on a classic. Its roots can be traced to Depression-era comfort foods and convenience meals like Hamburger Helper, but this version uses real ingredients for a fresh, homemade taste. It’s the perfect solution for busy weeknights when you want a delicious, filling meal on the table fast, without a sink full of dishes to tackle later.
Why You’ll Love This Recipe
- One-Pot Wonder: The single most important reason! Cooking and cleanup are incredibly fast, freeing up your time for other things.
- Simple and Straightforward: With a short list of everyday ingredients and easy-to-follow steps, this recipe is perfect for even the most beginner cook.
- Ultimate Comfort Food: It’s a warm, hearty, and satisfying meal that feels like a hug in a bowl, perfect for chilly evenings.
- Kid-Friendly: What kid doesn’t love mac and cheese? The addition of ground beef makes it a complete meal that even the pickiest eaters will happily devour.
- Highly Adaptable: Easily swap out ingredients to match your preferences or what you have on hand.
Ingredients
- 1 tbsp (15 ml) neutral oil (like canola or vegetable oil)
- 1 lb (450 g) lean ground beef (85/15 is a good choice for flavor without being too greasy)
- 1 small yellow onion, finely chopped (about 1 cup or 150 g)
- 2 cloves garlic, minced
- 4 cups (960 ml) water or low-sodium beef broth
- 2 cups (480 ml) milk (whole or 2% works best for creaminess)
- 8 oz (225 g) elbow macaroni (or another small pasta shape like rotini or shells)
- 1 tsp (6 g) salt (plus more to taste)
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) paprika
- 1/2 tsp (1 g) mustard powder (this is a secret weapon for enhancing the cheese flavor)
- 2 cups (225 g) shredded cheddar cheese (sharp or medium cheddar for the best flavor)
- 1/2 cup (50 g) shredded Monterey Jack cheese (for extra creaminess and a melty pull)
- Optional garnish: chopped fresh parsley
Equipment
- Large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Step-by-Step Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until the beef is fully browned and no pink remains, about 6–8 minutes. Drain any excess fat, leaving about 1 tablespoon in the pot for flavor.
- Sauté Aromatics: Reduce the heat to medium. Add the finely chopped onion to the pot and cook, stirring occasionally, until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Liquids and Pasta: Pour in the water or beef broth and milk. Add the uncooked elbow macaroni, salt, pepper, paprika, and mustard powder. Stir everything to combine, scraping up any browned bits from the bottom of the pot.
- Simmer and Cook: Bring the mixture to a boil. Once boiling, reduce the heat to a low simmer. Cover the pot and cook for 10–12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir every 2–3 minutes to prevent the pasta from sticking to the bottom.
- Stir in Cheese: Turn off the heat. Add the shredded cheddar and Monterey Jack cheese to the pot. Stir gently until the cheese has completely melted and a smooth, creamy sauce has formed. Taste and add more salt and pepper if needed.
- Serve: Ladle the hot hamburger mac and cheese into bowls. Garnish with fresh parsley if desired and serve immediately.
Substitutions and Variations
- Meat: Don’t eat red meat? You can use ground turkey or ground chicken instead of beef. For a vegetarian version, use plant-based ground or add a can of lentils or black beans for a protein boost.
- Cheese: Feel free to mix and match cheeses! A combination of sharp cheddar and gruyère, gouda, or a blend of American and provolone can also be delicious.
- Pasta: Any small, sturdy pasta shape will work. Try rotini, shells, or penne.
- Make it Spicy: Add a dash of cayenne pepper or a pinch of red pepper flakes along with the other spices. You can also mix in some chopped jalapeños at the end.
- Add Vegetables: Sneak in some extra nutrients by adding frozen peas, chopped carrots, or diced bell peppers when you add the pasta. Sautéing a handful of chopped mushrooms with the onion is also a great option.
- Gluten-Free: Use gluten-free pasta. Be aware that gluten-free pasta can be a little starchier and may need slightly more liquid, so watch the consistency as it cooks.
- Dairy-Free: This one is a bit trickier, but you can use a dairy-free milk alternative (like unsweetened almond or oat milk) and a high-quality dairy-free shredded cheese blend. You may need to add a tablespoon of nutritional yeast for a “cheesy” flavor.
Pro Tips and Common Mistakes to Avoid
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly, leading to a grainy or clumpy sauce. A block of cheese and a grater is worth the small effort.
- Use Full-Fat Dairy: For the creamiest, richest sauce, avoid skim or low-fat milk. The fat helps create a velvety texture and carries the flavor.
- Don’t Overcook the Pasta: The pasta will continue to absorb liquid even after you turn off the heat. It’s better to have it a little bit al dente (still firm) when you add the cheese.
- Don’t Add Cold Cheese: Be sure to turn the heat off completely before adding the cheese. Adding cheese to a boiling liquid can cause the fats to separate, resulting in an oily, grainy sauce.
Storage and Make-Ahead
- Make-Ahead: This recipe is best made fresh, but you can get a head start by browning the beef and sautéing the onions and garlic a day or two in advance. Store the cooked mixture in an airtight container in the refrigerator.
- Storage: Let leftovers cool completely, then transfer them to an airtight container. They can be stored in the refrigerator for 3–4 days.
- Reheating: This dish thickens as it cools, so you’ll need to add a splash of milk or water when reheating. For best results, reheat on the stovetop in a saucepan over low heat, stirring frequently until warmed through.
- Freezing: This recipe doesn’t freeze well. The creamy sauce tends to separate and become grainy when thawed. It’s best to enjoy it fresh or as refrigerated leftovers.
Serving Suggestions
This is a complete meal on its own, but you can round it out with a simple side. A crisp green salad with a light vinaigrette or some roasted broccoli or green beans would be perfect for adding a bit of freshness to the plate. You could also serve it with some warm garlic bread for dipping.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 540 kcal
- Protein: 32 g
- Fat: 31 g
- Carbohydrates: 37 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Can I use different ground meat besides beef?
A: Absolutely! Ground turkey, chicken, or even a plant-based ground will work perfectly. The cooking time for browning the meat will be the same.
Q: Why is my sauce not creamy?
A: The most common reason is using pre-shredded cheese, which has anti-caking agents. Shredding your own cheese is key to a smooth, creamy sauce. Also, be sure to use full-fat milk and turn off the heat before adding the cheese.
Q: How do I prevent the pasta from sticking?
A: Stir the pasta every few minutes as it simmers. This helps prevent it from clumping and sticking to the bottom of the pot. Using a good, heavy-bottomed pot also helps distribute the heat more evenly.
Q: Can I make this with less salt?
A: Yes, you can reduce the amount of salt to your liking. We recommend starting with half the amount and tasting before adding more at the end. The salt helps bring out the flavor of the other ingredients, so a little bit is necessary.
Q: Can I bake this in the oven?
A: This recipe is designed to be a one-pot meal on the stovetop. While you could transfer it to a baking dish, bake it with a little extra cheese on top, and broil it to get a crispy top, it’s not necessary. The magic of this recipe is its simplicity and speed on the stovetop.
Printable Recipe Card: One-Pot Hamburger Mac and Cheese
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
Servings: 6
Ingredients:
- 1 tbsp oil
- 1 lb lean ground beef
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups water or beef broth
- 2 cups milk
- 8 oz elbow macaroni
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mustard powder
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions:
Serve immediately.There’s something deeply comforting about a bowl of mac and cheese. It’s a classic that takes us back to childhood, but sometimes we need a full meal, not just a side dish. Enter this one-pot hamburger mac and cheese. It takes the best of both worlds—creamy, cheesy macaroni and hearty, seasoned ground beef—and combines them into one satisfying dish that your whole family will love. Best of all, it all comes together in a single pot, making cleanup a breeze.
Brown beef in a large pot over medium-high heat. Drain fat.
Add onion and cook until soft (about 5 mins). Stir in garlic and cook for 30 seconds.
Pour in water, milk, and add macaroni, salt, pepper, paprika, and mustard powder. Stir well.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring often, until pasta is tender.
Turn off heat. Stir in cheddar and Monterey Jack cheese until melted and smooth.
This recipe is more than just a convenience; it’s a modern take on a classic. Its roots can be traced to Depression-era comfort foods and convenience meals like Hamburger Helper, but this version uses real ingredients for a fresh, homemade taste. It’s the perfect solution for busy weeknights when you want a delicious, filling meal on the table fast, without a sink full of dishes to tackle later.
Why You’ll Love This Recipe
- One-Pot Wonder: The single most important reason! Cooking and cleanup are incredibly fast, freeing up your time for other things.
- Simple and Straightforward: With a short list of everyday ingredients and easy-to-follow steps, this recipe is perfect for even the most beginner cook.
- Ultimate Comfort Food: It’s a warm, hearty, and satisfying meal that feels like a hug in a bowl, perfect for chilly evenings.
- Kid-Friendly: What kid doesn’t love mac and cheese? The addition of ground beef makes it a complete meal that even the pickiest eaters will happily devour.
- Highly Adaptable: Easily swap out ingredients to match your preferences or what you have on hand.
Ingredients
- 1 tbsp (15 ml) neutral oil (like canola or vegetable oil)
- 1 lb (450 g) lean ground beef (85/15 is a good choice for flavor without being too greasy)
- 1 small yellow onion, finely chopped (about 1 cup or 150 g)
- 2 cloves garlic, minced
- 4 cups (960 ml) water or low-sodium beef broth
- 2 cups (480 ml) milk (whole or 2% works best for creaminess)
- 8 oz (225 g) elbow macaroni (or another small pasta shape like rotini or shells)
- 1 tsp (6 g) salt (plus more to taste)
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) paprika
- 1/2 tsp (1 g) mustard powder (this is a secret weapon for enhancing the cheese flavor)
- 2 cups (225 g) shredded cheddar cheese (sharp or medium cheddar for the best flavor)
- 1/2 cup (50 g) shredded Monterey Jack cheese (for extra creaminess and a melty pull)
- Optional garnish: chopped fresh parsley
Equipment
- Large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Step-by-Step Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until the beef is fully browned and no pink remains, about 6–8 minutes. Drain any excess fat, leaving about 1 tablespoon in the pot for flavor.
- Sauté Aromatics: Reduce the heat to medium. Add the finely chopped onion to the pot and cook, stirring occasionally, until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Liquids and Pasta: Pour in the water or beef broth and milk. Add the uncooked elbow macaroni, salt, pepper, paprika, and mustard powder. Stir everything to combine, scraping up any browned bits from the bottom of the pot.
- Simmer and Cook: Bring the mixture to a boil. Once boiling, reduce the heat to a low simmer. Cover the pot and cook for 10–12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir every 2–3 minutes to prevent the pasta from sticking to the bottom.
- Stir in Cheese: Turn off the heat. Add the shredded cheddar and Monterey Jack cheese to the pot. Stir gently until the cheese has completely melted and a smooth, creamy sauce has formed. Taste and add more salt and pepper if needed.
- Serve: Ladle the hot hamburger mac and cheese into bowls. Garnish with fresh parsley if desired and serve immediately.
Substitutions and Variations
- Meat: Don’t eat red meat? You can use ground turkey or ground chicken instead of beef. For a vegetarian version, use plant-based ground or add a can of lentils or black beans for a protein boost.
- Cheese: Feel free to mix and match cheeses! A combination of sharp cheddar and gruyère, gouda, or a blend of American and provolone can also be delicious.
- Pasta: Any small, sturdy pasta shape will work. Try rotini, shells, or penne.
- Make it Spicy: Add a dash of cayenne pepper or a pinch of red pepper flakes along with the other spices. You can also mix in some chopped jalapeños at the end.
- Add Vegetables: Sneak in some extra nutrients by adding frozen peas, chopped carrots, or diced bell peppers when you add the pasta. Sautéing a handful of chopped mushrooms with the onion is also a great option.
- Gluten-Free: Use gluten-free pasta. Be aware that gluten-free pasta can be a little starchier and may need slightly more liquid, so watch the consistency as it cooks.
- Dairy-Free: This one is a bit trickier, but you can use a dairy-free milk alternative (like unsweetened almond or oat milk) and a high-quality dairy-free shredded cheese blend. You may need to add a tablespoon of nutritional yeast for a “cheesy” flavor.
Pro Tips and Common Mistakes to Avoid
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly, leading to a grainy or clumpy sauce. A block of cheese and a grater is worth the small effort.
- Use Full-Fat Dairy: For the creamiest, richest sauce, avoid skim or low-fat milk. The fat helps create a velvety texture and carries the flavor.
- Don’t Overcook the Pasta: The pasta will continue to absorb liquid even after you turn off the heat. It’s better to have it a little bit al dente (still firm) when you add the cheese.
- Don’t Add Cold Cheese: Be sure to turn the heat off completely before adding the cheese. Adding cheese to a boiling liquid can cause the fats to separate, resulting in an oily, grainy sauce.
Storage and Make-Ahead
- Make-Ahead: This recipe is best made fresh, but you can get a head start by browning the beef and sautéing the onions and garlic a day or two in advance. Store the cooked mixture in an airtight container in the refrigerator.
- Storage: Let leftovers cool completely, then transfer them to an airtight container. They can be stored in the refrigerator for 3–4 days.
- Reheating: This dish thickens as it cools, so you’ll need to add a splash of milk or water when reheating. For best results, reheat on the stovetop in a saucepan over low heat, stirring frequently until warmed through.
- Freezing: This recipe doesn’t freeze well. The creamy sauce tends to separate and become grainy when thawed. It’s best to enjoy it fresh or as refrigerated leftovers.
Serving Suggestions
This is a complete meal on its own, but you can round it out with a simple side. A crisp green salad with a light vinaigrette or some roasted broccoli or green beans would be perfect for adding a bit of freshness to the plate. You could also serve it with some warm garlic bread for dipping.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 540 kcal
- Protein: 32 g
- Fat: 31 g
- Carbohydrates: 37 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Can I use different ground meat besides beef?
A: Absolutely! Ground turkey, chicken, or even a plant-based ground will work perfectly. The cooking time for browning the meat will be the same.
Q: Why is my sauce not creamy?
A: The most common reason is using pre-shredded cheese, which has anti-caking agents. Shredding your own cheese is key to a smooth, creamy sauce. Also, be sure to use full-fat milk and turn off the heat before adding the cheese.
Q: How do I prevent the pasta from sticking?
A: Stir the pasta every few minutes as it simmers. This helps prevent it from clumping and sticking to the bottom of the pot. Using a good, heavy-bottomed pot also helps distribute the heat more evenly.
Q: Can I make this with less salt?
A: Yes, you can reduce the amount of salt to your liking. We recommend starting with half the amount and tasting before adding more at the end. The salt helps bring out the flavor of the other ingredients, so a little bit is necessary.
Q: Can I bake this in the oven?
A: This recipe is designed to be a one-pot meal on the stovetop. While you could transfer it to a baking dish, bake it with a little extra cheese on top, and broil it to get a crispy top, it’s not necessary. The magic of this recipe is its simplicity and speed on the stovetop.
Printable Recipe Card: One-Pot Hamburger Mac and Cheese
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
Servings: 6
Ingredients:
- 1 tbsp oil
- 1 lb lean ground beef
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups water or beef broth
- 2 cups milk
- 8 oz elbow macaroni
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mustard powder
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions:
- Brown beef in a large pot over medium-high heat. Drain fat.
- Add onion and cook until soft (about 5 mins). Stir in garlic and cook for 30 seconds.
- Pour in water, milk, and add macaroni, salt, pepper, paprika, and mustard powder. Stir well.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring often, until pasta is tender.
- Turn off heat. Stir in cheddar and Monterey Jack cheese until melted and smooth.
- Serve immediately.
One-Pot Hamburger Mac and Cheese
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Ingredients
- 1 tbsp neutral oil (canola or vegetable)
- 1 lb lean ground beef (85/15)
- 1 small yellow onion, finely chopped (about 150 g)
- 2 cloves garlic, minced
- 4 cups water or low-sodium beef broth
- 2 cups milk (whole or 2%)
- 8 oz elbow macaroni (or other small pasta)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mustard powder
- 2 cups shredded cheddar cheese (sharp or medium)
- 1/2 cup shredded Monterey Jack cheese
- chopped fresh parsley (optional garnish)
Instructions
- In a large pot or Dutch oven, heat oil over medium-high. Add ground beef and cook until browned, about 6–8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.
- Add the chopped onion and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Pour in water or broth and milk. Add pasta, salt, pepper, paprika, and mustard powder. Stir to combine and scrape up browned bits.
- Bring to a boil, then reduce to a simmer. Cover and cook 10–12 minutes, stirring often, until pasta is tender and most liquid is absorbed.
- Turn off heat. Stir in cheddar and Monterey Jack cheese until melted and creamy. Adjust seasoning if needed.
- Ladle into bowls, garnish with parsley if desired, and serve immediately.
