Description
This One Pot Cheeseburger Casserole is a comforting, cheesy, and hearty dish made with ground beef, elbow macaroni, and plenty of cheddar cheese. Prepared entirely on the stovetop in a single pot, it delivers all the flavors of a classic cheeseburger in a creamy casserole form, perfect for a quick family dinner.
Ingredients
Scale
Cheese
- 3 ½ cups shredded cheddar cheese (at room temperature, separated)
Meat and Vegetables
- 1 lb. ground beef (85% lean)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
Liquids and Condiments
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups beef broth
- ¾ cup sour cream (at room temperature)
- ½ cup whole milk (at room temperature)
Pasta
- 1 (16 oz.) box elbow macaroni (uncooked)
Garnish
- Chopped parsley (to garnish)
Seasonings
- Salt and pepper (to taste)
Instructions
- Prepare the cheese: Shred the cheddar cheese and set aside. Make sure it is at room temperature for easier melting later in the process.
- Season the beef: Season the ground beef generously with salt and pepper according to your taste preferences.
- Cook the beef and onions: Heat a large pot over medium heat. Add the ground beef and diced onions, cooking and crumbling the beef until it is fully browned and onions are softened. Drain any excess grease from the pot.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma and flavor.
- Add Worcestershire sauce and tomato paste: Pour in the Worcestershire sauce and tomato paste, stirring until well combined with the beef mixture.
- Add broth and macaroni: Pour in the beef broth and add the uncooked elbow macaroni. Stir everything together ensuring the pasta is submerged in the liquid.
- Simmer with lid: Bring the mixture to a gentle simmer over medium or medium-low heat. Cover the pot and cook for 5 minutes.
- Stir and continue cooking: Uncover the pot, stir briefly to prevent sticking, then cover again and cook for another 5 minutes or until the macaroni is just al dente.
- Reduce heat and add dairy: Lower the heat to low. Stir in the room temperature sour cream and half of the whole milk. Add the remaining milk gradually if a creamier texture is desired.
- Add cheese: Gradually sprinkle in 2 ½ cups of the shredded cheddar cheese, stirring constantly until the cheese melts and the casserole reaches a smooth, uniform consistency.
- Top with remaining cheese: Spread the remaining shredded cheese evenly over the top of the casserole. Replace the lid and heat for an additional 2-3 minutes until the cheese on top is melted.
- Garnish and serve: Remove from heat, sprinkle chopped parsley over the casserole as a fresh garnish, and serve immediately.
Notes
- This casserole is an easy, homemade alternative to store-bought Hamburger Helper, delivering rich, comforting flavors with minimal cleanup.
- Make sure all dairy ingredients are at room temperature to ensure smooth melting and a creamy texture.
- Adjust the amount of milk to customize the creaminess of the casserole according to your preference.
- Use lean ground beef (85% lean) to reduce grease but retain flavor and moisture.
- For added texture and flavor, consider topping with breadcrumbs before the final melting step, though this will require an oven or broiler.
Nutrition
- Serving Size: 1 serving
- Calories: 811 kcal
- Sugar: 5 g
- Sodium: 1390 mg
- Fat: 53 g
- Saturated Fat: 28 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 167 mg
