Not every recipe I make is an instant hit for the whole family, but this one? It’s a clear winner with the kids! While I might rate it a 5 out of 10 for myself, my kids give it a solid 10 out of 10 every single time. Between its comforting, cheesy flavors and the ease of putting it all together in just one pot, it’s no wonder this Cheeseburger Casserole is a staple in our household.
It’s a dish that brings all the familiar flavors of a cheeseburger—juicy beef, tangy tomato, and plenty of melty cheddar cheese—into a cozy, pasta-based casserole. The best part? It’s all cooked in a single pot, which means fewer dishes to wash and more time to enjoy with the family.
Why Cheeseburger Casserole is a Family Favorite:
Cheeseburger Casserole checks all the boxes for a family meal: quick, hearty, and loaded with flavors that are guaranteed to please picky eaters. The beef and macaroni are simmered in a rich tomato and beef broth, absorbing all that savory goodness, while the sharp cheddar adds creaminess and tang. The result is a comforting dish that tastes like a deconstructed cheeseburger.
The Flavor Breakdown:
- Savory Beef and Onions: Browning the ground beef with onions forms the base of the dish, providing a savory, caramelized flavor. A touch of Worcestershire sauce and soy sauce deepens the umami notes, while a little garlic powder adds an extra layer of flavor.
- Tomato and Cheese Duo: The tomato paste and diced tomatoes bring acidity and sweetness to balance the rich beef, and the sharp cheddar cheese finishes the dish with its creamy texture and slightly tangy bite.
- Pasta Perfection: The macaroni is cooked directly in the sauce, allowing it to soak up all the flavors. This technique ensures that each bite is infused with the deliciousness of beef stock, tomato, and seasonings.
The Science of Simplicity: Why This Recipe Works
Cooking the pasta directly in the sauce not only saves time but also enhances the flavor of the entire dish. The starch released from the pasta thickens the sauce naturally, eliminating the need for additional thickening agents. This also helps the cheese incorporate more smoothly, resulting in a velvety sauce that clings to each piece of pasta.
Additionally, a small amount of sugar is added to the sauce to offset the natural acidity of the tomatoes, creating a more balanced flavor. The combination of Worcestershire sauce and soy sauce introduces glutamates—naturally occurring compounds that enhance the savory taste—giving the dish its irresistible umami quality.
A Lighter Version of Comfort Food
Although I have another one-pot recipe—One Pot Cheeseburger Pasta—that’s smothered with even more cheese and toppings, this version is lighter but still creamy and indulgent. Instead of loading up on extra cheese, a small splash of cream is added at the end to provide a creamy texture without overwhelming the dish. The end result is still cheesy, but it won’t leave you feeling weighed down.
Tips for Making the Best Cheeseburger Casserole:
- Get the Cheese Right: Use a good quality, sharp cheddar cheese for the best flavor. You can even experiment with other cheeses like Monterey Jack or Gruyere for a different twist.
- Customize with Toppings: Add a sprinkle of green onions, chives, or freshly chopped parsley for a pop of freshness and color. For a bit of heat, you can even dust a pinch of cayenne pepper or paprika over the top.
- Browning is Key: Make sure to brown the ground beef and onions thoroughly to bring out their full flavor. This step is essential for building the savory base of the dish.
Serving Suggestions:
Serve this cheeseburger casserole with a simple side salad or steamed vegetables to round out the meal. It’s also fantastic as leftovers—simply reheat and enjoy! Whether you’re making it for a family dinner or meal prepping for the week, this dish is sure to become a repeat favorite.
Enjoy this easy, kid-friendly dish that’s perfect for a weeknight dinner. It’s quick, satisfying, and brings all the flavors of a classic cheeseburger into one delicious pot!
Cheeseburger Casserole
Ingredients
1 TBSP oil
1 lb ground beef
1 onion, chopped
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 tsp garlic powder
2 TBSP tomato paste
4 cups beef stock, divided
1 TBSP Worcestershire sauce
1 TBSP soy sauce
1/4 tsp sugar
14 oz can diced tomatoes, with their juices
1 more tsp kosher salt
12 oz dried macaroni noodles
2 cups sharp cheddar cheese, grated
green onions, chives or chopped parsley for garnishing
Directions
- Heat oil in a large skillet. Add onions and ground beef and cook until browned all over. Drain some of the fat. Season with salt, pepper and garlic powder.
- Add tomato paste and let it cook for a minute or two. Add 3.5 cups beef stock, Worcestershire, tomatoes and soy sauce. Add sugar and 1 more tsp salt. Add the macaroni noodles and bring to a simmer.
- Simmer stirring occasionally over medium heat for about 10 minutes or as per the package instructions, until the macaroni are cooked to your liking. Add the remaining stock if necessary to thin the sauce out more (I typically add all of the stock.) Once done, remove from heat. Stir in 1 1/2 cups cheese. Sprinkle the remaining cheese on top. Cover the pot for a few minutes to let the cheese melt. Alternatively, you can broil it to make the cheese brown. Enjoy!
