Do you remember Hamburger Helper? Maybe it was a staple of your childhood weeknight dinners—quick, easy, and always satisfying after a long day. I definitely remember it making an appearance on our dinner table when I was a kid. It was one of those go-to meals that felt comforting, even if it came from a box.
While Hamburger Helper may not be as popular today as it once was, it’s still a good dinner option for budget-conscious consumers. And it’s still good, but let’s be honest, the execution could be so much better. So I decided to make my own version of Cheeseburger Mac, from scratch, with real ingredients and a little extra love. I wanted to keep that nostalgic, cheesy, beefy goodness but elevate it just a bit—deeper flavors, creamier cheese sauce, and a more satisfying homemade touch.
My version starts with seasoned ground beef, onions, and garlic, simmered in a flavorful tomato-beef base. Instead of a powdered cheese packet, I make a smooth and creamy cheddar cheese sauce from scratch, using real cheese and just the right blend of spices. Toss everything together with tender elbow macaroni, and you’ve got a dish that’s rich, hearty, and packed with flavor—just like the classic you remember, but better in every way.
If you’ve been craving a homemade twist on this childhood favorite, you’re going to love this Cheeseburger Mac!
Ingredients
1 lb elbow macaroni
1 ¼ lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp sugar
½ tsp black pepper
3 tbsp tomato paste
1 ½ cups beef stock
1 tbsp Worcestershire sauce
Olive oil
1 lb elbow macaroni
1 ¼ lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp sugar
½ tsp black pepper
3 tbsp tomato paste
1 ½ cups beef stock
1 tbsp Worcestershire sauce
Olive oil
Cheddar Cheese Sauce
3 tbsp butter
3 tbsp flour
2 cups milk
2 cups shredded cheddar cheese
¼ tsp salt
¼ tsp paprika
¼ tsp ground mustard
3 tbsp butter
3 tbsp flour
2 cups milk
2 cups shredded cheddar cheese
¼ tsp salt
¼ tsp paprika
¼ tsp ground mustard
Heat a tablespoon or two of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until it is browned, about 5-7 minutes.
Push the group meat to the edges of the pan, creating an empty space in the center. Add the diced onion to this space and allow it to cook and softened for about 3-4 minutes. Stir the onion into the ground meat, and push it to the edges again. Add the minced garlic to the empty space in the center and cook for another 30 seconds until fragrant. Stir the garlic into the onion and ground meat and spread across the whole pan again.
Season the ground meat with the salt, garlic powder, onion powder, paprika, sugar, and black pepper. Stir well to fully incorporate the seasonings.
Add the tomato paste and stir it through the meat. Allow the meat to simmer for 2-3 minutes, and then add the beef stock and Worcestershire sauce. Stir the mixture again to fully blend. Reduce the heat to low, and let the mixture simmer for 8-10 minutes while you prepare the pasta and cheese sauce.
Bring a large pot of water to a boil. Add one to two tablespoons of salt to the water and stir it through to dissolve. Boil the elbow macaroni according to package instructions until al dente.
Reserve about 1 cup of pasta water in a bowl and then drain the macaroni into a colander.
Reserve about 1 cup of pasta water in a bowl and then drain the macaroni into a colander.
In a separate saucepan, melt butter over medium heat. Whisk the flour into the butter to create a smooth roux. Allow the flour to cook for about 2 minutes, but do not allow it to brown.
After the 2 minutes, start slowly whisking in the milk. Pour the milk in slowly, about 2-3 tablespoons at a time and completely whisk it into the roux before adding more. Continue this process until the full 2 cups of milk have been whisked in. Once all of the milk has been added, add the salt, paprika, and ground mustard. Whisk the spices into the sauce to fully blend.
Allow this béchamel sauce 2-3 minutes to thicken a little more, whisking or stirring as needed. Finally, add in the shredded cheddar cheese 1 cup at a time. Stir the first cup of cheese into the sauce until it fully melts before adding the second. Allow the cheese sauce to thicken over the low heat for about 2-3 minutes, stirring as needed. Remove the pot from the heat.
Now we are ready to assemble the cheeseburger max. Add the drained macaroni back to the pot you used to boil it. Stir in the beef mixture, along with a ladle or two of reserved pasta water, to help everything coat evenly. Lastly, pour in the cheese sauce and stir until everything is fully combined and creamy. The cheeseburger mac is ready!
Now we are ready to assemble the cheeseburger max. Add the drained macaroni back to the pot you used to boil it. Stir in the beef mixture, along with a ladle or two of reserved pasta water, to help everything coat evenly. Lastly, pour in the cheese sauce and stir until everything is fully combined and creamy. The cheeseburger mac is ready!
Serve portions of the cheeseburger mac in bowls. Enjoy!