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Cheeseburger Mac

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Cheeseburger Mac recipe just like the box only healthier and more budget friendly!

I finally got around to making this, like I promised. It is incredibly easy and tastes just like the Hamburger Helper one. This one is, by far, healthier and makes a ton more than that little box. You get a lot of leftovers, a happy tummy, and it’s all on the table in about 20 minutes!

Ingredients

  • 1 lb. ground beef
  • 2 cups elbow pasta
  • 1 can of Rotel diced tomatoes and green chiles
  • 1 pack of taco seasoning
  • 2 cups shredded sharp cheddar cheese
  • 2 cups beef stock
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 cup milk

Instructions

  1. In a pan, on medium high heat, brown the ground beef. When finished cooking, drain the beef of liquids.
  2. Put back on heat and add the taco seasoning. Stir until well-mixed in.
  3. Add in the Rotel can (you don’t need to drain it) and the beef stock.
  4. Lastly, add in the pasta and let cook for 12-14 minutes.
  5. Prepare the cheese sauce when there’s 5 minutes left of cooking for the pasta, otherwise, your cheese mixture might harden and not be as easy to pour/fold in.
  6. In a separate skillet, on a medium heat, melt the butter and whisk in the flour, making sure it doesn’t clump.
  7. After about 3-4 minutes, add in the milk and keep whisking on medium high heat until it thickens.
  8. Take off heat and fold in the cheese until it’s all melted with a smooth and creamy texture.
  9. When the pasta is done and all the liquid is absorbed, pour in the cheese mixture and stir, combining everything. Make sure the cheese sauce coats everything.
  10. Serve and enjoy!

Adapted from: Kevin & Amanda

Cheeseburger Mac

This Cheeseburger Mac recipe is just like box Hamburger Helper, but healthier and more budget friendly! Plus, who can resist creamy mac and cheese with juicy ground beef mixed in?
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 6
Author: Julie Chiou
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Ingredients 

  • 1 pound ground beef
  • 2 cups elbow pasta
  • 1 can of Rotel diced tomatoes and green chiles
  • 1 pack of taco seasoning
  • 2 cups shredded sharp cheddar cheese
  • 2 cups beef stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Instructions

  • In a pan, on medium high heat, brown the ground beef. When finished cooking, drain the beef of liquids.
  • Put back on heat and add the taco seasoning. Stir until well-mixed in.
  • Add in the Rotel can (you don't need to drain it) and the beef stock.
  • Lastly, add in the pasta and let cook for 12-14 minutes.
  • Prepare the cheese sauce when there's 5 minutes left of cooking for the pasta, otherwise, your cheese mixture might harden and not be as easy to pour/fold in.
  • In a separate skillet, on a medium heat, melt the butter and whisk in the flour, making sure it doesn't clump.
  • After about 3-4 minutes, add in the milk and keep whisking on medium high heat until it thickens.
  • Take off heat and fold in the cheese until it's all melted with a smooth and creamy texture.
  • When the pasta is done and all the liquid is absorbed, pour in the cheese mixture and stir, combining everything. Make sure the cheese sauce coats everything.
  • Serve and enjoy!

Recipe Notes

Adapted from: Kevin & Amanda

NUTRITION FACTS

Calories: 849 kcal | Carbohydrates: 61 g | Protein: 47 g | Fat: 45 g | Saturated Fat: 21 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 145 mg | Sodium: 739 mg | Potassium: 834 mg | Fiber: 2 g | Sugar: 6 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dinner
Cuisine: American
Keyword: cheeseburger mac and cheese, hamburger macaroni and cheese, homemade cheeseburger macaroni
Recipe Rating




John

Thursday 16th of November 2017

Very tasty and quick recipe! I am liking your site. I didn't have all of the exact ingredients but I followed the same techniques of cooking the beef/pasta/cheese sauce and it came out great, like a heart attack in a bowl! :)

Variations: Egg noodles, canned tomatoes + chopped chili, a random taco seasoning concoction, and only one cup of sharp cheddar (which still ended up being plenty for us).

Also made your Pumpkin Peanut Butter Cookies the other day and will be trying more of your recipes soon, thanks!

Julie

Friday 17th of November 2017

So glad you enjoyed and am trying more recipes on the blog!

Reena

Wednesday 28th of June 2017

How many people does this serve? Sounds so yummy!

Julie

Friday 30th of June 2017

About 4-6 servings

Tiffany

Tuesday 6th of September 2016

I LOVE this recipe... And have made it multiple times!!!! ? Is there any nutritional information available for the recipe?

Janice Hertlein

Monday 8th of April 2013

Hi there, This looks so yummy! Just a question for you if you don't mind? What size can of tomatoes does it require..28 oz? Thanks in advance.

Janice

Julie

Monday 8th of April 2013

Hi Janice, I believe I used a 10 oz. can.