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top view cheeseburger pasta on a pray plate
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5 from 2 votes

Easy Cheeseburger Casserole

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Author: Rena

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion finely diced
  • 3-4 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup ketchup
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 4-5 cups beef broth
  • 16 ounces 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

Instructions

  • Heat a large-rimmed skillet over medium heat. Add the 1 pound lean ground beef and cook until no longer pink, mincing it with a wooden spoon. Stir in the 1 medium onion (chopped), 3-4 garlic cloves (minced), and 1 tablespoon Worcestershire sauce of . Cook for 6-8 minutes more, stirring occasionally.
    Cooking ground beef and onion in a skillet.
  • Add the 1/2 cup ketchup, 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, and 4 cups beef broth, stir well, and bring to a boil. Once the sauce is bubbling, add the 16 ounces elbow 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.
    Adding ketchup sauce, mayo. and mustard to ground beef.
  • 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 Kosher salt and pepper if needed.
    Adding elbow noodles to sauteed beef in skillet.
  • Sprinkle the 1 1/2 cups shredded cheddar 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.
    Noodles in a skillet covered with cheese and parsley.

Notes

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.

Nutrition

Serving: 1serving | Calories: 606kcal | Carbohydrates: 66g | Protein: 36g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 1603mg | Potassium: 658mg | Fiber: 3g | Sugar: 8g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 4mg