You can’t go wrong with this hearty, flavorful Cheeseburger Casserole! It’s easy to make in one pot with ground beef, macaroni, and plenty of cheese, all cooked together to perfection. A quick and easy dinner option that’s a favorite with both kids and adults!
Everyone loves a good cheeseburger, and this cheeseburger casserole is like your favorite burger served up in casserole form! It’s a simple mix of ingredients and takes just minutes to put together, but the end result is a comfort food classic that’s sure to be a hit.
As an added plus, this dish makes for a super convenient weekday meal option. Everything gets cooked together in one pan and it can be ready to serve in just over 30 minutes.
Why you’ll love this recipe
- Easy to make: With this cheeseburger casserole recipe, dinner is made with simple ingredients, everything is cooked in one pot and it’s ready to serve in no time at all.
- Super flavorful: This pasta and beef dish is so tasty, just like cheeseburgers!
- Family-friendly: Not only do the adults go crazy for this meal, but your picky kiddos will love it too!
To make this pasta and beef recipe, you will need the following ingredients (amounts included in the recipe card below).
- Meat: Ground up and quick to cook! We like to use lean ground beef, but feel free to sub with regular. Just be sure to drain the fat if you use regular ground beef. You can also use ground chicken or ground turkey.
- Onion + garlic: For a boost of savory flavor!
- Sauce: To make the delicious sauce, we’re mixing Worcestershire sauce, ketchup, mayonnaise, and Dijon mustard.
- Beef broth: Gives the sauce the perfect consistency and adds enough liquid to cook the elbow noodles.
- Elbow macaroni: Any short pasta will do, but we prefer elbow or shells
- Cheese: Plenty of shredded cheddar cheese is melted over the top for that true cheeseburger goodness!
- Toppings: To really get the full burger experience, add your favorite burger toppings. We love chopped dill pickles, tomatoes, red onion, and parsley!
How to make this recipe
- Brown the meat + cook the onion: Heat a large-rimmed skillet over medium heat. Add the beef and cook until no longer pink, mincing it with a wooden spoon. Stir in the onion, garlic, and Worcestershire sauce. Cook for 6-8 minutes more, stirring occasionally.
- Add the sauce ingredients: Add the ketchup, mayonnaise, mustard, and 4 cups of broth, stir well and bring to a boil.
- Cook the pasta. Once the sauce is bubbling, add the macaroni and reduce the heat to a simmer. Mix the macaroni into the sauce, stirring frequently through the bottom of the pan to avoid it from burning. The pasta can easily catch the bottom of the pan if left unsupervised.
- Simmer: Allow the pasta to simmer for about 12-14 minutes, adding the remaining cup of broth when the liquid is mostly absorbed by the pasta. Once the pasta is cooked to al dente, taste and season with salt and pepper if needed.
- Finish with cheese + serve: Sprinkle the cheese and cover the pot. Continue to cook over low heat for a couple of minutes more, just until the cheese is melted and bubbly. Garnish with chopped parsley, if desired, and serve immediately while hot.
- We typically use 90% lean ground beef in this recipe. It has plenty of flavors but is not overly greasy. If you use ground beef with a higher fat content, be sure to drain off any excess grease before proceeding with the recipe.
- Use freshly grated cheese if possible; it has more flavor than the pre-shredded variety and melts smoothly.
- To make this recipe gluten-free, use a gluten-free pasta variety. For a healthier option, you may use lentil or chickpea pasta.
Frequently asked questions
The components of a casserole typically include protein, grain, veggies, and sauce.
The key to a good casserole is making sure that your grain is cooked perfectly and that your sauce is bursting with delicious flavor. In addition, a good sprinkle of cheese over the top is always welcome.
This is super satisfying and really doesn’t require any sides, however, if you’re looking for a pairing option, you can make a fresh green salad and garlic bread is always a winner. You can even serve it alongside air fryer broccoli, or another green vegetable like oven-baked asparagus.
The leftovers are delicious! Store in an airtight container in the fridge for up to 3 to 4 days. You can freeze this too, it’ll stay fresh for up to 3 months in an airtight container in the freezer.
More pasta recipes to try
- Creamy Chicken and Pasta Recipe
- Easy Garlic Shrimp Pasta
- Lemon Chicken Pasta Recipe
- Spinach and Mushroom Pasta
- Italian Pasta Salad
- Creamy Salmon Pasta
- Easy Cheeseburger Pasta
- Buffalo Chicken Pasta Salad
- Spaghetti Casserole
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- 1 lb lean ground beef
- 1 medium onion finely diced
- 3-4 garlic cloves minced
- 1 tbsp Worcestershire sauce
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 4-5 cups beef broth
- 16 oz elbow macaroni
- Kosher salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- Optional toppings: Chopped dill pickle, chopped tomatoes, chopped red onion, chopped parsley
- Heat a large rimmed skillet over medium heat. Add the beef and cook until no longer pink, mincing it with a wooden spoon. Stir in the onion, garlic, and Worcestershire sauce. Cook for 6-8 minutes more, stirring occasionally.
- Add the ketchup, mayonnaise, mustard and 4 cups of broth, stir well and bring to a boil. Once the sauce is bubbling, add the macaroni and reduce the heat to a simmer. Cook the macaroni into the sauce, stirring frequently through the bottom of the pan to avoid it from burning. The pasta can easily catch the bottom of the pan if left unsupervised.
- Simmer the pasta for about 12-14 minutes, adding the remaining cup of broth when the liquid is mostly absorbed by the pasta. Once the pasta is cooked to al-dente, taste and season with salt and pepper, if needed.
- Sprinkle the cheese and cover the pot. Continue to cook over low heat for a couple of minutes more, just until the cheese is melted and bubbly. Garnish with chopped parsley, if desired, and serve immediately while hot.