Julie Clark
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Hamburger Mac and Cheese
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Hamburger Mac and Cheese ready in 25 minutes. A foolproof, hearty skillet meal with ground beef, Velveeta, elbow macaroni, and tomatoes with chiles.
There’s nothing more comforting than a home-cooked meal after a long day, and our Hamburger Mac and Cheese ticks all the boxes. This quick and easy skillet recipe brings together the robust flavors of ground beef and the creamy, cheesy goodness of Velveeta to create a truly delightful meal that’s perfect for busy weeknights.
The secret ingredients? A can of cream of mushroom soup that gives the dish an irresistible depth of flavor, and a can of diced tomatoes and green chiles for a subtle kick.
About this Hamburger Mac and Cheese Recipe:
- Flavor: This has the familiar flavor you know and love in macaroni and cheese, but cream of mushroom soup adds richness while the tomatoes and chiles add a kick of spice.
- Texture: The pasta is tender and the cheesy sauce is extra creamy, thanks to the Velveeta cheese and cream of mushroom soup.
- Method: This cooks on the stovetop in a dutch oven or skillet. You’ll have to cook the pasta first, but you can get the rest of the recipe going while the macaroni is cooking. Clean-up is a breeze!
Cheeseburger Macaroni Recipe
There are countless recipes that call for ground beef, elbow macaroni and cheese. This combination was made popular by Betty Crocker’s Hamburger Helper, which was created in the early 1970s.
Our recipe uses Velveeta, which gives a nostalgic creaminess and flavor. It’s an easy recipe using pantry staples. Pass on the box mix and try this homemade Hamburger Helper recipe!
Ingredients
You’ll see the simple ingredients above. I used a lean ground beef, Rotel diced tomatoes and chiles and Campbell’s reduced sodium cream of mushroom soup.
How to Make Hamburger Mac and Cheese
- Cook the pasta. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Brown the beef. In a large skillet or Dutch oven, cook the ground beef and onion over medium-high heat until browned and cooked through. Drain any excess grease.
- Add the other ingredients. Add the garlic powder, salt, diced tomatoes and green chilies, condensed cream of mushroom soup, and milk to the skillet and stir everything together. Add the cubed Velveeta cheese to the skillet and stir everything together until the cheese is melted and smooth.
- Mix in the elbow mac. Add the cooked elbow macaroni to the skillet and stir everything together until the macaroni is coated in the cheese sauce. Let the mixture simmer on low heat for a few minutes, stirring occasionally, until heated through.
Make it a meal.
Here are a few options to serve with this creamy hamburger macaroni:
Recipe Variations
- Add veggies! Try corn, peas, mushrooms, zucchini, carrots or cauliflower.
- Switch up the protein. Ground turkey, ground chicken or ground pork work well.
- Add cooked and crumbled bacon for a bacon burger flavor.
- Try other seasonings: black pepper, ground mustard powder or paprika are good options.
- Use a different type of pasta, such as penne or rotini, for a fun twist on the classic mac and cheese.
- Use a different type of cheese, such as shredded cheddar or Monterey Jack, for a more unique flavor profile.
Hamburger Mac and Cheese
Hamburger Mac and Cheese ready in 25 minutes. A foolproof, hearty skillet meal with ground beef, Velveeta, elbow macaroni, and tomatoes with chiles.
Servings 6
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
- 3 cups elbow macaroni uncooked
- 1 pound ground beef
- 1/2 cup diced white onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 can diced tomatoes and green chilies, undrained 10 ounces
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1/2 cup 2% milk
- 16 ounces Velveeta cheese cubed
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet or Dutch oven, cook the ground beef and onion over medium-high heat until browned and cooked through. Drain any excess grease.
- Add the garlic powder, salt, diced tomatoes and green chilies, condensed cream of mushroom soup, and milk to the skillet and stir everything together.
- Add the cubed Velveeta cheese to the skillet and stir everything together until the cheese is melted and smooth.
- Add the cooked elbow macaroni to the skillet and stir everything together until the macaroni is coated in the cheese sauce.
- Let the mixture simmer on low heat for a few minutes, stirring occasionally, until heated through.
- Sprinkle with fresh parsley, if desired.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the mac & cheese. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 619kcal | Carbohydrates: 69g | Protein: 43g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 1824mg | Potassium: 902mg | Fiber: 3g | Sugar: 11g | Vitamin A: 843IU | Vitamin C: 7mg | Calcium: 508mg | Iron: 4mg
So good and easy dinner to make.