Cheeseburger Macaroni for a Crowd
Serve up comfort food at its finest with this hearty and crowd-pleasing Cheeseburger Macaroni! Perfect for feeding a hungry group, this recipe combines tender elbow macaroni, savory ground beef, and a luscious cheddar cheese sauce for the ultimate one-pot meal. With the richness of heavy cream, a touch of smoky paprika, and the tang of diced tomatoes, this dish is packed with bold, delicious flavor in every bite. Topped with melty cheddar and a sprinkle of fresh parsley, it’s as visually inviting as it is satisfying. Ready in just about an hour and generously serving 12, this cheeseburger-inspired pasta is ideal for gatherings, potlucks, or family dinner nights when you need something big on taste and easy to prepare!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pounds elbow macaroni
- 3 pounds ground beef (80% lean)
- 2 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 14.5-ounce cans canned diced tomatoes (with juices)
- 4 cups low-sodium beef broth
- 2 cups heavy cream
- 6 cups shredded cheddar cheese
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 0.5 cup chopped parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat over medium-high heat and add the ground beef. Cook until browned, breaking it up with a spoon. Drain any excess fat.
Add the diced onions and minced garlic to the skillet with the browned beef. Cook for 3-4 minutes until the onions are translucent and fragrant.
Stir in the paprika, oregano, salt, and black pepper, coating the beef mixture evenly with the spices.
Add the canned diced tomatoes (including their juices) and beef broth to the skillet. Bring the mixture to a simmer and let it cook for 10 minutes to develop flavor.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns lightly golden.
Slowly whisk the heavy cream into the butter-flour mixture (roux) until smooth. Continue to cook, stirring frequently, until the sauce thickens, about 3-4 minutes.
Stir in 4 cups of the shredded cheddar cheese into the cream sauce until it melts and becomes smooth.
Combine the cooked macaroni, cheese sauce, and beef mixture in the large skillet or a serving dish. Stir well to ensure everything is evenly coated and heated through.
Sprinkle the remaining 2 cups of shredded cheddar cheese on top and cover until the cheese melts, or place under a broiler for 2-3 minutes to achieve a golden, bubbly top.
Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 463 mg | 36% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
