One-Pot Hamburger Mac and Cheese
This one-pot hamburger mac and cheese combines creamy, cheesy macaroni with seasoned ground beef for the ultimate weeknight comfort meal. It’s hearty, kid-friendly, and ready in about 35 minutes—all in a single pot for easy cleanup.
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.
Notes
For best results, shred your own cheese and use full-fat dairy. Swap beef for turkey, chicken, or plant-based ground for a lighter version. Add veggies like peas, bell peppers, or mushrooms for extra nutrition. Leftovers keep 3–4 days in the fridge, but this dish doesn’t freeze well.