This easy and cheesy Cheeseburger Casserole recipe is the weeknight dinner of my dreams! Ground beef, macaroni, tomato paste, tons of cheese, and a few simple pantry ingredients come together with simple steps. It’s a hearty and satiating ground beef casserole that my kids never complain about!
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Me and the kids love cheeseburgers and macaroni, so why not combine the two comfort foods for one deliciously cheesy casserole? I always have some ground beef in the freezer and a few half-empty boxes of pasta in the pantry, so I usually have everything I need on hand to make this recipe.
Ingredients for Cheeseburger Casserole
- Ground Beef: I recommend using 80/20 ground beef for this casserole.
- Macaroni: Elbow macaroni noodles or another short pasta shape work great.
- Tomato Paste: This adds in a slightly rich flavor. You can substitute ketchup if needed, but it will be sweeter.
- Onion + Garlic: Yellow onion and garlic adds savory flavor.
- Heavy Cream: This adds a creamy texture to the casserole.
- Beef Broth: This adds savoriness to the casserole. Low-sodium broths are a great way to cut down on saltiness.
- Cheese: I use a mix of cheddar cheese and mozzarella, but other cheeses work fine. I recommend shredding your own cheese for best quality.
- Seasonings: A mix of Italian seasoning, chili powder, and salt and pepper.
Make it a One Pot Recipe
I’m a one-pot gal when it comes to cooking, so I’m always looking for ways to make my recipes as simple as possible in order to avoid a pile of dishes later on.
This cheeseburger macaroni casserole recipe can absolutely be made with just one pot, as long as you have the right pot. I highly recommend using an oven-safe pot or skillet for ultimate convenience, to move from the stovetop to the oven. A Dutch Oven is my go-to pot for this very reason!
How to Store and Reheat
Store leftover cheeseburger casserole in an airtight container in the refrigerator for 4 days, or freeze for 3 months.
For best results, reheat in the oven at 350°F until fully warmed through, or simply microwave for convenience. If frozen, thaw before reheating.
Serving Suggestions
This cheeseburger casserole pairs perfectly with potatoes of all kinds, from classic French fries to baked potatoes, or even some fluffy tater tots. To sneak in some veggies, add green beans with bacon or cheesy zucchini.
To really amp up the cheeseburger aspect of this dish, I like to top servings with a little bit of ketchup or mustard, burger sauce, diced pickles, bacon crumbles, or red onions.
Cheeseburger Casserole Recipe
Ingredients
- 12 ounces dry elbow macaroni
- 1½ pounds ground beef 80/20 lean-to-fat ratio
- 1 small yellow onion diced
- 2 tablespoons tomato paste
- 3 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1½ cups heavy cream
- ¼ cup beef broth
- 2 cups shredded cheddar cheese divided
- 2 cups shredded mozzarella cheese divided
- 1 teaspoon sliced green onion optional for garnish
Instructions
- Preheat the oven to 400°F. Grease a baking dish. *See Note
- In a large pot of salted water, cook the pasta according to the package directions. Drain and set aside.12 ounces dry elbow macaroni
- While the pasta cooks, cook the ground beef and onion over medium heat in a large skillet, breaking up the beef with a spoon until the beef is no longer pink, and the onion is translucent.1½ pounds ground beef, 1 small yellow onion
- Add in the tomato paste, garlic, Italian seasoning, chili powder, salt and pepper. Cook, stirring, for 1-2 minutes until the spices are fragrant and the tomato paste darkens in color.2 tablespoons tomato paste, 3 garlic cloves, 2 teaspoons Italian seasoning, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon ground black pepper
- Add in the pasta, heavy cream, beef broth, 1 cup cheddar cheese, and 1 cup mozzarella cheese.1½ cups heavy cream, ¼ cup beef broth, 2 cups shredded cheddar cheese, 2 cups shredded mozzarella cheese
- Transfer to a baking dish (or leave in your oven safe skillet) and top with the remaining cheese. Cover and bake for 15 minutes. Uncover and bake, or broil for a darker crust, for 5 more minutes.2 cups shredded cheddar cheese, 2 cups shredded mozzarella cheese
- Let cool for 10 minutes, garnish with green onions, and serve.1 teaspoon sliced green onion
Video
Becky’s Tips
- Any short pasta can be used in place of macaroni such as ditalini, cavatelli, or shells.
- If you are using an oven safe skillet, you will not need to prepare or use a baking dish. If your skillet is not oven safe, you will transfer it to a baking dish in step 6.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cheeseburger Casserole Step by Step
Cook Pasta: Preheat the oven to 400°F and grease a baking dish (if using a separate dish). In a large pot of salted water, cook 12 ounces of dry elbow macaroni pasta according to the package directions, then drain and set aside.
Brown the Ground Beef: While the pasta cooks, cook 1½ pounds of ground beef and 1 small yellow onion (diced) over medium heat in a large skillet. Break up the beef with a spoon, cooking until the beef is no longer pink and the onion is translucent.
Stir in Ingredients: Add in 2 tablespoons of tomato paste, 3 minced garlic cloves, 2 teaspoons of Italian seasoning, 1 teaspoon of chili powder, 1 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring, for 1-2 minutes until the spices are fragrant and the tomato paste darkens in color.
Add Pasta: Add in the cooked pasta, 1½ cups of heavy cream, ¼ cup of beef broth, 1 cup of shredded cheddar cheese, and 1 cup of shredded mozzarella cheese.
Bake Casserole: Transfer casserole to a baking dish (or leave in your oven safe skillet), then top with 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese. Cover the dish and bake for 15 minutes. Then uncover and continue baking (or broil for a darker crust) for 5 more minutes. Let the cheeseburger casserole cool for 10 minutes, then garnish with 1 teaspoon of sliced green onions, and serve.
