Hamburger Macaroni Casserole
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Hamburger Macaroni Casserole is an easy dinner recipe inspired by Hamburger Helper. This cheesy ground beef casserole with pasta has a crunchy potato chip topping.
If you’re craving a no-fuss dinner with comfort food flavors, this Hamburger Macaroni Casserole is just what your family needs. It’s a homemade take on the nostalgic flavors of Hamburger Helper, the dinner that Matt and I lived on in our early years of marriage.
This hamburger casserole has a cheesy, creamy base and a crunchy potato chip topping. It takes about 25 minutes to throw together, then heats through in the oven to melt the cheese. It’s a creamier take on our bacon cheeseburger casserole and
Ingredients Needed
- I used elbow macaroni noodles but use any small pasta you’d like. Rotini and penne are often a popular choices.
- The smoked paprika, ground mustard, garlic and ketchup all add to the cheeseburger flavor.
- Sour cream and cheese combine to make a creamy base for the hamburger macaroni casserole.
✨ See the recipe card for complete instructions and ingredients. ✨
How to Make Hamburger Macaroni Casserole
- Preheat the Oven: Set your oven to 375°F. Spray a 9×13″ baking pan with cooking spray.
- Cook the Pasta: Boil the macaroni in salted water according to package directions. Drain and set aside.
- Cook the Beef: In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess grease. Add the diced onion and garlic to the skillet, cooking until softened.
- Season the Mixture: Stir in ketchup, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Let it cook for 1-2 minutes. Stir in the drained diced tomatoes and simmer briefly.
- Make it Cheesy: Reduce heat to low, then mix in 1 ½ cups of shredded cheddar cheese, sour cream, and milk until creamy.
- Combine and Bake: Add the cooked macaroni to the skillet, stirring to coat evenly. Pour the mixture into the prepared baking pan. Top with the remaining cheese and crushed potato chips. Bake the hamburger macaroni casserole uncovered for 20-25 minutes, or until bubbly and golden. Top with freshly snipped parsley if desired.
Freezer Instructions
Assemble this hamburger macaroni casserole in a disposable 9×13-inch baking pan, but leave off the potato chips. Cover with plastic wrap, then wrap again in aluminum foil. Freezer for up to two months.
Thaw in the fridge overnight, then let it sit on the counter for 1 hour before baking as the recipe suggests.
Recipe Variations
Switch up this easy hamburger macaroni casserole to make a family-friendly dinner recipe you’ll love:
- Make it Spicy: Add a pinch of cayenne pepper or diced jalapeños to the beef mixture for a spicy taste.
- Add veggies: Mix in cooked peas or spinach with the pasta. Green bell pepper diced and cooked with the ground beef is a great idea, too.
- Switch up the Cheese: Swap cheddar for Colby-Jack, mozzarella, or Pepper Jack.
- Taco-Inspired: Season the beef with taco seasoning in place of the ketchup, mustard and paprika and add a can of black beans or drained corn.
What to Serve with Hamburger Macaroni Casserole
Try serving one of these side dishes with this easy hamburger casserole:
You’ll also love:
After you try this hamburger macaroni casserole, give one of these a try!
Hamburger Macaroni Casserole
Hamburger Macaroni Casserole is an easy dinner recipe inspired by Hamburger Helper. This ground beef casserole with pasta has a crunchy potato chip topping.
Servings 8
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Ingredients
- 8 ounces elbow macaroni uncooked
- 1 pound ground beef
- 1 small yellow onion diced
- 2 teaspoons minced garlic 10 grams
- 2 tablespoons ketchup 34 grams
- 1 tablespoon Worcestershire sauce 17 grams
- 1 1/2 teaspoons ground mustard optional, 3 grams
- 1 1/2 teaspoons smoked paprika 4 grams
- 1/2 teaspoon salt 3 grams
- 1/2 teaspoon ground black pepper 1.5 grams
- 1 can petite diced tomatoes drained, 14.5 ounces
- 2 cups shredded sharp cheddar cheese divided, 8 ounces
- 3/4 cup sour cream 180 grams
- 1/4 cup 2% milk 2 ounces
- 3/4 cup crushed potato chips for topping, 2 ounces
Instructions
- Preheat the oven to 375°F. Spray a 9×13" baking pan with cooking spray.
- Boil elbow macaroni in salted water according to package instructions. Drain and set aside. 8 ounces elbow macaroni
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles. Drain excess grease if necessary. 1 pound ground beef
- Add the diced onion and garlic to the skillet. Cook for 3-4 minutes, until softened. 1 small yellow onion, 2 teaspoons minced garlic
- Stir in the ketchup, Worcestershire sauce, ground mustard, smoked paprika, salt, and pepper. Cook for 1-2 minutes to combine. 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons ground mustard, 1 ½ teaspoons smoked paprika, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add the drained diced tomatoes. Stir and simmer for 2-3 minutes. Reduce the heat to low. Stir in 1 ½ cups of shredded cheddar cheese, sour cream, and milk until smooth and creamy. 1 can petite diced tomatoes, 2 cups shredded sharp cheddar cheese, ¾ cup sour cream, ¼ cup 2% milk
- Combine the cooked pasta with the beef mixture and stir until evenly coated. Transfer the mixture to the prepared baking pan. Sprinkle remaining ½ cup of cheddar cheese over the top. Top with crushed potato chips. ¾ cup crushed potato chips
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the casserole. 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. **
Nutrition
Calories: 439kcal | Carbohydrates: 34g | Protein: 24g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 552mg | Potassium: 607mg | Fiber: 3g | Sugar: 6g | Vitamin A: 742IU | Vitamin C: 8mg | Calcium: 271mg | Iron: 3mg