This One Pot Cheeseburger Casserole brings all the comforting, savory flavors of a classic cheeseburger into one creamy, cheesy, pasta-filled dish. Made in just one pot, this meal is perfect for busy weeknights when you want something hearty, satisfying, and family-friendly with minimal cleanup. Juicy ground beef is seasoned and simmered with garlic, onions, tomato paste, and Worcestershire sauce, then mixed with elbow macaroni, beef broth, sour cream, milk, and loads of melty cheddar cheese. The result is a creamy, cheesy, beefy casserole that delivers cheeseburger goodness in every bite.

Why You’ll Love This Recipe

This recipe is everything you want in a comfort food dish:

• Easy to make: All ingredients are cooked in one pot, making cleanup a breeze.

• Cheesy and creamy: Loaded with three and a half cups of cheddar cheese and sour cream, it’s rich and satisfying.

• Hearty and filling: Packed with protein, pasta, and flavor—perfect for a full meal.

• Kid-approved: The cheeseburger taste appeals to even the pickiest eaters.

• Customizable: Easily change up the cheese, add veggies, or spice it up to suit your preferences.

• Quick cooking time: Done in around 30 minutes from start to finish.

• Great for leftovers: Tastes just as good (if not better) reheated.

• No oven required: It’s all done right on the stovetop.

• Perfect for meal prep: Makes enough to feed a family or provide multiple meals.

• Comfort in a bowl: It’s like a cheeseburger and mac and cheese had the ultimate mashup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 ½ cups shredded cheddar cheese, at room temperature, divided

• 1 pound ground beef (85% lean for the perfect balance of flavor and minimal grease)

• Salt and black pepper, to taste

• 1 small yellow onion, diced finely

• 2 cloves garlic, minced

• 2 teaspoons Worcestershire sauce

• 2 tablespoons tomato paste

• 4 cups beef broth (low sodium is a good choice if you’re watching salt intake)

• 1 (16 oz) box of elbow macaroni, uncooked

• ¾ cup sour cream, at room temperature (adds creaminess and tang)

• ½ cup whole milk, at room temperature (adjustable for creaminess)

• Chopped fresh parsley, for garnish (optional)

Directions

1. Begin by shredding the cheddar cheese and letting it sit at room temperature. Set aside 2 ½ cups for mixing into the pasta and reserve 1 cup for topping.

2. Season the ground beef with salt and pepper according to your taste.

3. In a large, deep pot or Dutch oven over medium heat, add the ground beef and diced yellow onion. Cook the beef until it’s fully browned and crumbled, and the onions are soft and translucent. This should take about 5-7 minutes. Drain any excess grease.

4. Add the minced garlic to the beef and sauté for 1 minute, stirring frequently so it doesn’t burn.

5. Stir in the Worcestershire sauce and tomato paste, mixing until everything is well combined and the tomato paste is evenly distributed.

6. Pour in the beef broth and add the uncooked elbow macaroni. Stir well so the pasta is fully submerged in the liquid.

7. Bring the pot to a gentle simmer over medium to medium-low heat. Cover and cook for 5 minutes. Then uncover, stir the pasta to prevent sticking, re-cover, and cook for another 5 minutes or until the pasta is just al dente.

8. Once the pasta is cooked, reduce the heat to low.

9. Stir in the sour cream and half of the milk. Mix well until creamy. Add more milk if a thinner consistency is desired.

10. Gradually sprinkle in 2 ½ cups of the shredded cheddar cheese while stirring constantly. This helps the cheese melt evenly and blend smoothly into the pasta mixture.

11. Once the cheese is fully melted and the mixture is creamy and well combined, sprinkle the remaining 1 cup of shredded cheese evenly over the top.

12. Cover the pot again and let it sit on low heat for 2–3 minutes, just until the top cheese layer is melted and gooey.

13. Garnish with chopped parsley if desired and serve hot.

Servings and timing

This recipe yields approximately 6 servings.

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Bacon Cheeseburger Casserole: Add cooked, crumbled bacon along with the ground beef for a smoky, crispy touch.

• Spicy Cheeseburger Twist: Stir in diced jalapeños, crushed red pepper flakes, or hot sauce to bring some heat.

• Double Cheese Blend: Use a mix of cheddar and Monterey Jack or Pepper Jack for extra cheesy depth.

• Vegetable Add-ins: Toss in mushrooms, green bell peppers, peas, or diced tomatoes for added texture and nutrition.

• Low-Carb Version: Replace elbow macaroni with cauliflower florets, reducing the beef broth slightly.

• Barbecue Cheeseburger Style: Add a splash of BBQ sauce for a smoky-sweet twist.

• Ketchup Lover’s Variation: Mix in a spoonful of ketchup with the tomato paste for a sweeter, more familiar burger flavor.

• One Pot Chili-Mac Fusion: Add a dash of chili powder and some beans to combine cheeseburger casserole with chili mac.

• Pickle Garnish: Top with chopped dill pickles before serving for a classic cheeseburger vibe.

• Protein Swap: Use ground turkey or chicken for a lighter version of the dish.

Storage/Reheating

Storage:
Allow the casserole to cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 4 days.

Freezing:
Place cooled portions into freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating:
Reheat on the stovetop over low heat, stirring frequently and adding a splash of milk or broth to restore creaminess. For a quick option, microwave in 30-second intervals, stirring between each round, until heated through.

FAQs

What type of cheese works best for this recipe?

Sharp cheddar is recommended for bold flavor, but mild cheddar, Monterey Jack, or a cheese blend can also be used.

Can I substitute the sour cream?

Yes, plain Greek yogurt is a great alternative for a slightly tangier flavor with added protein.

Is it necessary to use whole milk?

Whole milk adds creaminess, but you can use 2% or even a plant-based milk like oat or almond milk if preferred.

Do I need to cook the pasta separately?

No, the pasta cooks right in the pot with the broth, soaking up all the flavors for a more delicious result.

Can I make this dish ahead of time?

Yes, it can be made ahead, refrigerated, and reheated when ready to serve. Just add a splash of milk during reheating to maintain creaminess.

What can I use instead of tomato paste?

If you don’t have tomato paste, you can use ketchup or tomato sauce, though the flavor will be slightly different.

How do I prevent the pasta from sticking?

Stir the pasta midway through cooking and ensure there’s enough liquid covering it while simmering.

Is this dish spicy?

Not at all. The base recipe is mild, but you can easily adjust the spice level with jalapeños or hot sauce.

Can I double this recipe?

Yes, just make sure your pot is large enough to hold everything and adjust the cooking time as needed.

What’s the best way to serve this?

Serve it hot, straight from the pot. It pairs well with a crisp side salad, garlic bread, or steamed vegetables.

Conclusion

This One Pot Cheeseburger Casserole is the ultimate combination of cheesy, creamy pasta and classic burger flavor—all made in a single pot for maximum convenience and flavor. It’s a perfect dinner solution when you want something filling, kid-friendly, and incredibly satisfying. Whether you stick with the classic version or try out a few fun variations, this casserole is sure to become a family favorite in your meal rotation.

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