I love how this recipe comes together in just about 40 minutes, making it perfect for busy weeknights. It’s hearty, cheesy, and incredibly satisfying. The taco seasoning and diced tomatoes with green chilies give it a bold, flavorful kick, while the creamy cheese sauce pulls everything together into one rich and comforting meal. Plus, it’s a one-skillet wonder, which means fewer dishes and more time to relax after dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground beef
taco seasoning (1 packet or about 1 oz)
diced tomatoes with green chilies (like Rotel)
beef broth
elbow macaroni
For the Cheese Sauce:
butter
flour
milk
shredded cheddar cheese
salt
ground pepper
Directions
I begin by browning the ground beef in a large skillet over medium heat. Once it’s fully cooked, I drain off the excess grease.
I stir in the taco seasoning, diced tomatoes with green chilies, beef broth, and uncooked macaroni. I bring it all to a boil, then reduce the heat, cover the pan, and let it simmer for 12–14 minutes—just until the pasta is tender.
While the pasta cooks, I make the cheese sauce. In a small saucepan, I melt the butter over medium heat. I whisk in the flour and cook it for about 2–3 minutes, until it becomes fragrant and turns slightly golden.
I slowly whisk in the milk and bring the mixture to a gentle boil, whisking constantly until it thickens into a smooth sauce.
I remove the saucepan from the heat and stir in the shredded cheddar cheese until it melts completely. Then I season the cheese sauce with salt and pepper.
Finally, I pour the cheese sauce over the beef and pasta mixture and stir gently until everything is well combined and creamy.
Servings and timing
This recipe makes 6 servings. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
Spice level: If I want more heat, I use hot taco seasoning or spicier green chilies. To tone it down, I add a spoonful of sour cream or Greek yogurt to mellow the spice.
Meat options: I’ve made this with ground turkey or chicken for a lighter version, and it still turns out delicious.
Pasta swap: While elbow macaroni is classic, I’ve also used small shells or rotini with great results.
Add veggies: I sometimes toss in sautéed onions, bell peppers, or even spinach for a veggie boost.
Extra cheesy: A handful of extra cheddar or even pepper jack adds more gooey goodness if I’m feeling indulgent.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the microwave or on the stovetop over low heat. If it’s a little thick, I stir in a splash of milk or broth to bring back that creamy texture. This dish can also be frozen, though I prefer it fresh—cheese sauces can sometimes separate when thawed.
FAQs
Can I make this recipe without taco seasoning?
Yes. I’ve used my own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt when I don’t have a packet on hand.
What’s the best cheese to use?
Cheddar is my go-to for flavor and meltability, but Monterey Jack or a mix of cheddar and mozzarella also work well.
Can I make this ahead of time?
Definitely. I often prep it earlier in the day and reheat it for dinner. It tastes just as good, if not better, after the flavors have had time to blend.
What can I serve with cheeseburger macaroni?
I usually serve it with a simple side salad or steamed veggies to balance the richness, but it’s also great on its own.
How do I keep the cheese sauce smooth?
I make sure to whisk constantly and add the cheese off the heat to prevent clumping or curdling. Using shredded cheese from a block (not pre-shredded) helps, too.
Conclusion
This cheeseburger macaroni is my answer to those nights when I want something comforting, easy, and full of flavor. It’s fast, filling, and feels like something special even though it’s made with pantry staples. Whether I’m feeding a hungry family or just craving some cheesy goodness, this recipe always hits the spot.
This cheesy, beefy cheeseburger macaroni is a quick and satisfying dinner the whole family will love. One skillet, big flavor, and ready in under an hour!
Ingredients
Main Dish:
1 lb ground beef
1 packet taco seasoning (about 1 ounce)
1 (10 oz) can diced tomatoes with green chilis (like Rotel)
2 cups beef broth
1 cup elbow macaroni
Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Brown Beef:
In a large skillet, cook ground beef over medium heat until browned. Drain any excess grease.
Simmer Pasta:
Add taco seasoning, canned tomatoes (with juices), beef broth, and uncooked macaroni to the skillet. Stir to combine and bring to a boil. Reduce heat, cover, and simmer for 12–14 minutes, or until pasta is tender.
Make Cheese Sauce:
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes until lightly browned and fragrant. Gradually whisk in milk and bring to a simmer. Stir until thickened, then remove from heat. Mix in shredded cheese, salt, and pepper until smooth.
Combine:
Pour the cheese sauce into the beef and macaroni mixture. Stir gently to combine.
Serve:
Serve hot, optionally garnished with chopped parsley, extra cheese, or a dollop of sour cream.
Notes
This dish may be spicy depending on the taco seasoning and green chiles. Add sour cream or Greek yogurt to mellow the heat.
Feel free to use ground turkey or chicken for a lighter version.
Add veggies like corn or bell peppers for extra texture and nutrition.
Leftovers reheat well—store in an airtight container for up to 3 days.
