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Cheeseburger Macaroni Casserole

Author: Lisa Kerhin


  • 2 1/2 cups uncooked elbow macaroni
  • 1 lb Lean Ground Beef
  • 1 1/2 tsp dried Italian seasoning
  • 4 tbsp butter
  • 1 onion diced
  • 2 garlic cloves minced
  • 3 tbsp all purpose flour
  • 2 1/2 cups of milk
  • 14 oz. petite diced tomatoes drained
  • dash nutmeg
  • 2 tsp ground mustard
  • salt and pepper to taste
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1 1/2 cups pepper jack cheese shredded
  • Toppings: chopped cooked bacon diced tomatoes, and green onions


  • Preheat over to 350 degrees. Spray a 13 x 9 baking dish with non-stick spray.
  • Cook pasta per package directions and drain the water. Set aside and keep warm.
  • While the pasta is cooking, brown the ground beef. Season ground beef with the Italian seasoning. Drain the grease when the ground beef is cooked through.
  • In a Dutch oven pot, saute the onion and garlic with the butter until onions start to soften.
  • Add the flour and whisk until blended.
  • Gradually add the milk while still stirring.
  • Bring the mixture to a boil. Continue stirring to avoid any burning. The mixture should thicken slightly.
  • Add in the can of diced tomatoes (drained) and let mixture thicken a bit more.
  • Stir in the the dash of nutmeg, ground mustard, salt and pepper until smooth.
  • Add 1 cup of sharp cheddar and 1 cup of pepper jack cheeses and stir until melted and smooth. Turn off heat.
  • Add the drained cooked pasta and the ground beef into the sauce and stir well until all the pasta is coated.
  • Transfer the mixture into a greased 13 x 9 baking dish. Top with remaining 1 cup of cheese.
  • Bake uncovered at 350 degrees for 30-35 minutes.