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This creamy one pot cheeseburger macaroni brings together all the flavors you crave in a juicy burger with the heartiness of a weeknight pasta dinner. The best part is that it comes together in one pot for quick prep and easier cleanup. Hearty ground beef, tender macaroni, real cheddar, smoky bacon, tangy ketchup, and a pop of pickle come together in every spoonful—total comfort food with very little fuss.
My family devours this every time especially when the weather turns chilly and everyone wants something hearty but still easy enough to whip up after work. Even my picky eater asks for leftovers in her lunchbox the next day.
Ingredients
- Ground beef: one pound look for 80 to 85 percent lean for more flavor and juiciness
- Bacon: four strips chopped thick cut tastes great but regular is wonderful too
- Onion: half diced sweet yellow or white gives the best background note
- Elbow macaroni: one cup uncooked classic shape to soak up the cheesy sauce
- Cheddar cheese: two cups grated buy a block and grate yourself for better melt
- Beef broth: three cups use low sodium for better salt control in the final dish
- Tomato paste: three tablespoons gives depth and a rich red color
- Tomato ketchup: three tablespoons adds tang and a hint of sweetness
- Yellow mustard: one tablespoon classic burger flavor punch go for good quality
- Garlic powder: one teaspoon a nice mellow garlic boost
- Worcestershire sauce: one teaspoon savory complexity just a splash really matters
- Pickles: quarter cup chopped optional for tangy crunch use your favorite brand
Instructions
- Prepare the Bacon:
- Chop bacon finely and place in a large heavy soup pot. Cook over medium-high heat for several minutes stirring often until bacon is crisp and golden brown. Use a slotted spoon to transfer cooked bacon to a plate lined with paper towels but keep the rendered bacon fat in the pot to build big flavor.
- Brown the Beef and Onion:
- Add ground beef and diced onion to the bacon fat still in the pot. With a heat-safe spatula break up the beef very well so there are no clumps. Cook for about seven minutes stirring occasionally until the meat is nicely browned and onions are turning translucent. Spoon off most of the fat but leave a touch behind for richness.
- Build the Burger Flavor Base:
- Add tomato paste ketchup yellow mustard garlic powder Worcestershire sauce and the beef broth to the pot. Stir really well scraping up any browned little bits from the bottom to blend all the flavors. Turn the heat to high and bring the mixture to a bubbling boil.
- Cook the Pasta:
- Pour the uncooked macaroni right into the pot and give everything a good stir. Dial the heat back to a gentle medium simmer. Cook the mixture uncovered for about ten to twelve minutes stirring every few minutes so the macaroni cooks evenly and does not stick. Most of the liquid should be absorbed and the pasta should be tender with just a tiny bit of give.
- Add Cheese and Bacon:
- Turn off the heat and quickly add all the grated cheddar and the crisp bacon you cooked earlier. Stir until the cheese is fully melted and coats the pasta in a creamy sauce. Taste and add salt and pepper if needed. Let the pot sit undisturbed for five minutes so the flavors really meld.
- Finish and Serve:
- If you love it extra cheesy sprinkle more cheddar on top and cover for a minute until melted. For a classic cheeseburger twist sprinkle chopped pickles over each serving right before digging in.
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My personal favorite in this dish is the thick cut bacon—its smoky salty flavor takes the classic cheeseburger idea to a whole new level. The first time I made this for my sisters they could not stop grinning between bites and it instantly became a family classic that I now make for casual get togethers.
Storage Tips
Let leftovers cool before transferring to airtight containers. This pasta keeps well in the fridge for about three to four days. When reheating add a splash of milk or broth to loosen up the sauce. I always try to keep one portion aside in a container because this is top notch lunch food the next day.
Ingredient Substitutions
Try swapping the ground beef for ground turkey or chicken if you want something lighter. Smoked turkey bacon works well for a lighter twist on the bacon flavor. No elbow macaroni on hand use small shells or rotini. Monterey jack or pepper jack make great cheese swaps and add a melty kick.
Serving Suggestions
This one pot meal is delicious on its own but you can round out the plate with a simple green salad or sliced cherry tomatoes. Sometimes I make quick garlic toast on the side or add a handful of crispy fried onions on top for a fun crunch. I like offering extra pickles at the table for toppings so everyone can build their perfect bowl.
Cultural Backstory
Inspired by classic American diner food and boxed macaroni dinners this dish delivers all the nostalgia but with fresher ingredients and loads of flavor. It reflects that comforting all in one feeling of a cheeseburger and fries but you only need a pot and spoon. My family loves this because it brings together the richness of burgers with the cozy factor of homemade skillet pasta.
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This one pot cheeseburger macaroni will warm you with comfort and classic flavor. Make it for dinner once and it is sure to become a family favorite.
Frequently Asked Questions
- → Can I use another type of pasta?
Yes, penne or shells also work well—just adjust cooking time if needed for similar tenderness.
- → What cheese melts best for this dish?
Sharp cheddar is ideal, but you can mix in Monterey Jack or mozzarella for extra creaminess.
- → Is it possible to make this without bacon?
Absolutely, you can omit bacon or replace with turkey bacon for a lighter variation.
- → How can I make this dish spicier?
Add a pinch of chili powder or diced jalapeños when cooking the beef for extra heat.
- → Will this meal freeze well?
It freezes well in airtight containers; reheat gently with a splash of broth or milk for creaminess.