By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 5
789 cal · 25 min
Cheeseburger Macaroni
Recipe GLPRcb474995513664
A comforting one-skillet pasta dish combining seasoned ground beef with tender elbow macaroni in a rich, creamy cheddar cheese sauce. This hearty meal comes together quickly and delivers classic comfort food flavors perfect for weeknight dinners.
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Ingredients
1 pound ground beef
2 cups whole grain elbow macaroni
1½ teaspoons salt
½ teaspoon black pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
3 teaspoons paprika
1½ teaspoons sugar
1½ tablespoons cornstarch
1½ cups boiling water
2 cups skim milk
1½ cups shredded cheddar cheese
Directions
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned throughout and no pink remains, about 5-7 minutes. Drain any excess fat from the beef.
In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder, paprika, sugar, and cornstarch.
Sprinkle the seasoning mixture over the drained beef and stir well to coat evenly.
Pour the hot boiling water and skim milk into the skillet with the seasoned beef. Add the dry elbow macaroni and stir to combine. Bring the mixture to a boil.
Cover the skillet, reduce the heat to medium-low, and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid has mostly absorbed.
Remove the skillet from the heat. Add the shredded cheddar cheese and stir until fully melted and the mixture is creamy.
Let the dish stand uncovered for 2-3 minutes to allow the sauce to thicken. Serve hot.
Comments
Every ingredient is a staple at every Charlotte grocer, and a pound of ground beef with a box of elbow macaroni and cheddar runs under $8 total, landing around $1.60 per serving. The 25-minute time is honest for browning meat, boiling pasta, and building a simple cheese sauce; this is genuinely weeknight-friendly. Skim milk and cornstarch to thicken the sauce is a smart budget move, though purists might prefer a butter-and-flour roux. The dish does not reheat exceptionally well—the pasta absorbs moisture and the sauce can break—making it best eaten fresh, which limits leftovers appeal.
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