This one pot cheeseburger casserole tastes like a juicy cheeseburger tossed with tender macaroni, all cooked in a single pan on the stove.
Ground beef, onion, and tomatoes simmer with dry macaroni until the pasta absorbs the sauce, then cheddar and mozzarella melt over the top. Everyone at the table is going to ask for seconds, and there is only one pot to wash.
Table of Contents
Why This One Pot Cheeseburger Casserole Recipe Works
No separate pasta pot. The macaroni cooks right in the sauce, soaking up flavor as it softens and thickening the sauce naturally with its starch.
Burger flavors throughout. Garlic, oregano, chili powder, tomato paste, and a splash of hot sauce give the beef a deep, savory taste that reminds you of your favorite burger toppings.
Cheesy in two ways. Cheddar melts into the sauce for creaminess, while mozzarella on top makes a stretchy layer.
Ingredients for One Pot Cheeseburger Casserole
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 1 small carrot, chopped (optional)
- 1 celery stalk, chopped (optional)
- 1 lb ground beef, preferably 90 percent lean
- 12 oz dried elbow macaroni, uncooked
- 1/2 cup frozen corn (optional)
- 2 cups low sodium chicken broth
- 1 tbsp hot sauce
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded sharp cheddar cheese, plus up to 1/2 cup more if you like it extra cheesy
- 1 cup shredded mozzarella cheese, for topping
- 1 green onion, sliced, for garnish
Ground beef. Lean ground beef keeps the sauce from turning greasy. Break it into small crumbles as it browns for the ideal texture.
Macaroni. Dry elbow macaroni cooks directly in the pan. Check the package time, since brands vary, and add a splash more broth if the pot looks dry.
Tomatoes and paste. Crushed tomatoes bring body and tomato paste adds depth. Together they give a sauce with a burger like tang.
Seasonings. Chili powder, oregano, garlic powder, and hot sauce season the beef and sauce. Taste before adding any more salt since the cheese is salty.
Cheese. Shred your own cheese for the smoothest melt. Sharp cheddar gives the most flavor.
How to Make One Pot Cheeseburger Casserole
1. Soften the onion. Heat the olive oil in a large Dutch oven or deep skillet over medium high heat. Add the onion and garlic and cook for 1 minute.
2. Add the vegetables. Stir in the carrot and celery and cook for about 3 minutes until soft.
3. Brown the beef. Turn the heat to high, add the ground beef, and cook for 3 to 4 minutes, breaking it up, until no pink remains and it reaches 160 degrees F.
4. Build the sauce. Add the broth, tomatoes, tomato paste, corn, hot sauce, chili powder, oregano, garlic powder, salt, and pepper. Stir well, then stir in the macaroni.
5. Simmer. Bring to a gentle simmer, cover, reduce the heat to medium low, and cook for 10 to 12 minutes, stirring now and then, until the pasta is tender.
6. Add the cheddar. Stir in the cheddar until melted and smooth.
7. Top and melt. Sprinkle the mozzarella over the top, cover, and cook 2 minutes until melted.
8. Garnish and serve. Remove from the heat, scatter on the green onion, and serve right away while hot.
How to Serve One Pot Cheeseburger Casserole
Spoon it into bowls and serve it hot. A crisp Italian house salad cuts through the richness, and warm garlic bread slices or fluffy dinner rolls are great for scooping up sauce. Add a side of Parmesan broccoli for something green.
How to Store and Reheat One Pot Cheeseburger Casserole
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. For longer storage, freeze portions for up to 2 months and thaw in the refrigerator. Reheat in a skillet or microwave with a splash of broth or water until the beef and pasta reach 165 degrees F, stirring halfway.
Tips and Variations for One Pot Cheeseburger Casserole
Chop the vegetables small. Tiny pieces melt into the sauce so picky eaters never notice them.
Choose lean beef. Ninety percent lean keeps the sauce from turning greasy.
Stir occasionally. Scrape the bottom so the pasta does not stick or scorch.
Add broth if needed. If the sauce looks dry before the pasta is tender, stir in 1/4 cup of broth or water.
Melt cheese off the heat. Take the pot off the burner before stirring in the cheddar so the sauce stays creamy.
Customize the toppings. Add sliced pickles, diced tomato, or shredded lettuce at the table for a burger inspired finish.
Swap the spice. Use more hot sauce for heat or skip it for a kid friendly version.
Cook beef safely. Ground beef must reach 160 degrees F, so use a thermometer and read the FDA safe food handling guidance for cooking and chilling tips.
Frequently Asked Questions About One Pot Cheeseburger Casserole
Can I make one pot cheeseburger casserole with ground turkey?
Yes. Ground turkey works in the same amount. Cook it to 165 degrees F and add a little extra olive oil because turkey is leaner.
How do I keep one pot cheeseburger casserole from getting mushy?
Stir only occasionally, simmer gently, and check the pasta a minute or two before the package time. Remove the pot from the heat when the pasta is just tender.
Can I make one pot cheeseburger casserole ahead of time?
You can brown the beef and vegetables a day ahead. Add the pasta, broth, and tomatoes and cook right before serving for the ideal texture.
What cheese works well?
Sharp cheddar for flavor and mozzarella for stretch are the ideal combination, but Monterey Jack or colby also melt well.
Can I use a different pasta?
Yes. Small shells or rotini work, though cooking times vary slightly. Check the package and add broth as needed.
One Pot Cheeseburger Casserole
Equipment
- Large Dutch oven or deep skillet
- Wooden spoon
- Box grater
- Meat thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 yellow onion chopped
- 1 small carrot chopped, optional
- 1 celery stalk chopped, optional
- 1 lb ground beef 90 percent lean
- 12 oz dried elbow macaroni uncooked
- ½ cup frozen corn optional
- 2 cup low sodium chicken broth
- 1 tbsp hot sauce
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- 28 oz crushed tomatoes from a can
- 2 tbsp tomato paste
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 ½ cup shredded sharp cheddar cheese plus up to 1/2 cup more, optional
- 1 cup shredded mozzarella cheese for topping
- 1 green onion sliced, for garnish
Instructions
Cooking
- Saute the base. Warm the oil in a Dutch oven over medium high heat, cook the onion and garlic 1 minute, then add the carrot and celery for 3 minutes.
- Brown the beef. Add the beef on high heat and break it up. Cook 3 to 4 minutes until no pink remains and it reaches 160 degrees F.
- Add liquids and pasta. Stir in the broth, tomatoes, paste, corn, hot sauce, spices, salt, and pepper, then the macaroni.
- Simmer. Cover and cook over medium low heat for 10 to 12 minutes, stirring now and then, until the pasta is tender and saucy.
- Melt the cheese. Stir in the cheddar, top with mozzarella, cover for 2 minutes, then garnish with green onion.
