Hamburger Mac And Cheese
Hamburger mac and cheese is an easy weeknight dinner made with seasoned ground beef and elbow macaroni coated in a creamy Velveeta and sharp cheddar cheese sauce. Also called cheeseburger macaroni, it has that familiar Hamburger Helper-style comfort food feel but with a homemade cheese sauce and fresh onion and garlic.
I use Velveeta on purpose because it gives the sauce that smooth, creamy stovetop mac and cheese texture. Sharp cheddar keeps the Velveeta from getting lost in the dish and brings back a stronger cheese flavor, while evaporated milk gives the sauce that classic mac and cheese taste. The whole meal comes together in about 40 minutes, which is exactly what I want from a dinner like this.
Ingredient Tips
How To Make Hamburger Mac and Cheese
- Cook the macaroni. Bring a pot of salted water to a boil and cook the elbow macaroni according to the package directions. Drain and set aside.
- Brown the ground beef. Heat a large pot over medium-high heat, add a little oil if needed, then cook the ground beef while breaking it into small crumbles.
- Add the onion and garlic. Once the beef is almost cooked through, add the diced onion and minced garlic. Season lightly with salt and black pepper, then cook for a few more minutes until the onion softens and the garlic becomes fragrant.
- Add the dairy and cheese. Lower the heat to medium and pour in the evaporated milk and whole milk. Add the cubed Velveeta and freshly grated sharp cheddar.
- Melt the cheese gently. Let the mixture heat until it reaches a light simmer and the cheeses melt into a smooth sauce. Avoid letting the milk come to a hard boil, which can cause dairy-based sauces to separate.
- Add the macaroni. Turn off the heat, add the drained macaroni, and stir until the pasta and ground beef are evenly coated in the cheese sauce.
- Season and serve. Taste and adjust the salt and black pepper as needed, then serve while the sauce is still hot and creamy.
Is Hamburger Mac and Cheese the Same as Cheeseburger Macaroni?
Yes. Hamburger mac and cheese and cheeseburger macaroni are two common names for the same style of dish: ground beef and macaroni mixed into a creamy cheese sauce.
The name can vary depending on where you grew up or what version you are familiar with. It is also closely associated with Hamburger Helper Cheeseburger Macaroni, which was part of the inspiration for this homemade version. Here, the cheese sauce is made with Velveeta, sharp cheddar, evaporated milk, and whole milk instead of using a boxed sauce mix.
Storing and Reheating Hamburger Mac and Cheese
Store leftover hamburger mac and cheese in an airtight container in the refrigerator for up to 4 days.
The macaroni will continue absorbing some of the cheese sauce as it sits, so leftovers will be a little drier than the freshly made dish. Reheat individual portions in the microwave until hot. If needed, stir in a small splash of milk to loosen the cheese sauce again.
I wouldn’t recommend freezing this recipe. With the dairy-heavy cheese sauce, the texture is better when the macaroni is made fresh or refrigerated and reheated.
Frequently Asked Questions (FAQs)
Can I use milk instead of evaporated milk?
Yes. Regular milk can replace the evaporated milk if needed. The sauce will still work, but evaporated milk adds a richer flavor that I associate with homemade mac and cheese.
Can I use evaporated milk in hamburger mac and cheese?
Yes. I use evaporated milk in this recipe because it adds richness and gives the cheese sauce that familiar homemade mac and cheese flavor. If you don’t have evaporated milk, whole milk can take its place, although the finished flavor will be a little different.
Is this like homemade Hamburger Helper?
Yes. Hamburger Helper Cheeseburger Macaroni was part of the inspiration for this recipe. This homemade version uses ground beef and macaroni with a cheese sauce made from Velveeta, sharp cheddar, evaporated milk, whole milk, fresh onion, and garlic.
Why does hamburger mac and cheese get thicker as it sits?
That’s normal. The cheese sauce naturally thickens as it cools, and the macaroni continues absorbing some of the liquid. It’s creamiest when served fresh from the stove.
What can I serve with hamburger mac and cheese?
Hamburger mac and cheese is filling enough to be a meal on its own, so it doesn’t need a side dish. If you want something simple with it, a warm bread like Butter Swim Biscuits or Honey Cornbread works well with the creamy, cheesy pasta.
More Easy Ground Beef Recipes
- Hamburger Noodle Casserole – A comforting ground beef and noodle casserole for another easy family dinner.
- Cheesy Hamburger Rice Casserole – Ground beef, rice, and cheese baked together for another simple comfort-food meal.
- Ground Beef And Cabbage Stir Fry – A quicker ground beef dinner with cabbage when you want something lighter than pasta.
- Oven Baked Hamburgers – An easy oven method for ground beef when you want a classic burger dinner without standing over the stove.
Hamburger Mac And Cheese
Ingredients
- 1 pound lean ground beef
- 16 ounce elbow macaroni noodles dry
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 12 ounce evaporated milk
- 1 cup whole milk
- 8 ounce velveeta cheese
- 8 ounce sharp cheddar cheese grated
- salt & black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the elbow macaroni according to the package directions. Drain and set aside.
- Heat a large pot over medium-high heat. Add a little oil if needed, then cook the ground beef while breaking it into small crumbles.
- Once the beef is almost cooked through, add the diced onion and minced garlic. Season lightly with salt and black pepper, then cook for a few more minutes until the onion softens and the garlic becomes fragrant.
- Lower the heat to medium. Pour in the evaporated milk and whole milk, then add the cubed Velveeta and freshly grated sharp cheddar.
- Heat gently until the cheese melts into a smooth sauce and the milk reaches a light simmer. Do not let the mixture come to a hard boil.
- Turn off the heat, add the drained macaroni, and stir until the pasta and ground beef are evenly coated in the cheese sauce.
- Taste and adjust the salt and black pepper as needed. Serve while hot and creamy.
Made this tonight. This recipe is a keeper! We added a can of fire roasted tomatoes and came out so good.
Turned out a tad salty but not overwhelming salty. I think it might be from the cheese as I had the Velveta cheese but not the cheddar cheese. Instead I used mozzarella cheese. It was delicious and very filling.
Did you add salt during the cook or did you wait until the end to taste first? I may need to add a note to wait until everything is added before adding any salt.