Hamburger Mac and Cheese

What’s better than mac and cheese? Not much, it’s true. Ah, but when you have mac and cheese with hamburger mixed right in? Yep, that does it. This cheeseburger skillet dinner is as rich in protein as it is in flavor, and it’s a perfect weeknight meal when time is at a premium and tummies are at a rumble.

An elevated take on the hamburger helper mac and cheese from yesteryear, and a complete meal in one dish, hamburger mac and cheese is also a great way to get a lot of veggies into the mix, “sneaking” them right by the pickier eaters at the table, aka the kids. So gather your ingredients, grab a big skillet and let’s get cooking.

Ingredients for Hamburger Mac and Cheese

• Macaroni and cheese: For this recipe, we’re using one package of mac and cheese that weighs in at 7-1/4 ounces, a pretty standard size, you’ll find.
• Ground turkey or beef: You’ll use 1 pound of ground meat here—your call on the 80/20 or 90/10 fat blend.
• Onion: Make sure to chop the onion well. It need not be truly minced, but you want the pieces on the smaller and more uniform side.
• Frozen mixed vegetables: There is a wide variety of mixed veggie blends out there, from basic peas and carrots to the divisive blends with lima beans and green beans to mixes with broccoli, kale and more. You know what will pass muster with your diners—just remember to let the vegetables thaw before you start cooking.
• Ketchup: A little goes a long way in this recipe, so measure the ketchup carefully.
• Prepared mustard: Ever wonder what “prepared mustard” means? It just means … mustard. Like the stuff you get from a bottle or jar, as opposed to unprocessed mustard seeds.
• Garlic powder: As with the ketchup, a smaller portion is plenty here. Easy with the garlic powder so it doesn’t overpower things.
• Cheddar cheese: Now, when it comes to the cheese, it’s OK to be liberal. If that 3/4 cup comes closer to being a full cup, so be it.

Directions

Step 1: Prepare the mac and cheese

Julia Hartbeck for Taste of Home

Prepare the macaroni and cheese according to the package directions.

Step 2: Brown the beef

Julia Hartbeck for Taste of Home

In a large skillet, cook the turkey or beef with the onion, stirring and breaking up the meat. Cook these ingredients until the beef has browned evenly, then carefully drain off any excess liquid.

Step 3: Stir in the vegetables and seasonings

Julia Hartbeck for Taste of Home

Add the mixed veggies, ketchup, water, mustard and garlic powder to the skillet with the meat and onions. Stir steadily and cook until everything has warmed through and the vegetables are crisp-tender, about 10 minutes.

Step 4: Add the cheese, then the mac and cheese

Julia Hartbeck for Taste of Home

Once everything in the skillet is good and hot, sprinkle in the cheddar cheese and stir until it has melted. Then mix in the mac and cheese and stir to combine, seasoning the dish with salt and pepper to taste.

Julia Hartbeck for Taste of Home

Hamburger Mac and Cheese Variations

• Try it with turkey: The name “hamburger mac and cheese” suggests beef, but we’ve included the option of turkey throughout as a slightly leaner take on this dish. Either way, the result will be a delicious, protein-rich meal.
• Skip the veggies: You can make this exact hamburger and mac and cheese recipe and simply not mix in vegetables for a simpler starch-and-meat meal. But we’d encourage you to serve a salad on the side!
• Spice it up: Using a hot sauce instead of, or in concert with, the ketchup is a great way to give this meal some kick. Just don’t overdo it on the Scoville units.

How to Store Hamburger Mac and Cheese

Hamburger mac and cheese can be safely stored in an airtight container in a fridge for up to three days. To reheat it, you can microwave it, but that may dry things out some, so it’s better to warm it for 15 minutes in a baking dish covered with foil in an oven at 350°F. Or you can return it to the skillet—any way you reheat it, the sauce may have thickened, so you can thin it out with a splash of milk. You can freeze this dish in an airtight container for up to three months, but it’s best when eaten fresh from the skillet.

Hamburger Mac and Cheese Tips

Julia Hartbeck for Taste of Home

What kind of pan should I use for hamburger mac and cheese?

Any skillet the holds heat well and has sides tall enough for mixing will work fine, but a cast-iron pan can lend a special richness to the flavor, especially one that has been seasoned well over time.

Can I leave out the additional cheese?

You can skip the addition of the shredded cheddar cheese if you want to cut some of the fat and sodium from this dish, but it will be a bit less flavorful. Consider reducing the amount rather than eliminating it altogether.

Can I use fresh vegetables in this recipe?

Yes, by all means! In fact, the frozen veggies are just used to save time and effort. You can use chopped kale, sliced mushrooms, diced bell peppers and so many other vegetables in this hamburger mac and cheese recipe.