Description
One Pot Cheeseburger Casserole is a comforting, cheesy, and meaty dish made with ground beef, elbow macaroni, and plenty of cheddar cheese. Cooked entirely in a single pot on the stovetop, this casserole combines savory flavors with creamy textures for a quick and easy homemade version of a classic burger-inspired meal.
Ingredients
Scale
Cheese
- 3 ½ cups shredded cheddar cheese (at room temperature, separated)
Meat & Vegetables
- 1 lb. ground beef (85% lean)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
Other Ingredients
- Salt and pepper (to taste)
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 (16 oz.) box elbow macaroni (uncooked)
- ¾ cup sour cream (at room temperature)
- ½ cup whole milk (at room temperature)
- Chopped parsley (for garnish)
Instructions
- Prepare the Cheese: Shred the cheddar cheese and set it aside to come to room temperature, which helps it melt more evenly when added to the dish later.
- Season and Cook Ground Beef: Season the ground beef with salt and pepper to taste. In a large pot over medium heat, cook and crumble the ground beef along with the diced onions until the meat is browned and onions are softened. Drain any excess grease from the pot.
- Add Garlic and Sauces: Stir in the minced garlic and cook for an additional minute until fragrant. Add Worcestershire sauce and tomato paste, stirring until everything is well combined.
- Add Broth and Macaroni: Pour in the beef broth and add the uncooked elbow macaroni. Stir to combine all ingredients thoroughly.
- Simmer Pasta: Bring the mixture to a gentle simmer over medium-low heat. Cover the pot and cook for 5 minutes. Uncover, stir briefly to prevent sticking, then cover again and cook for another 5 minutes until the pasta is just al dente.
- Combine Dairy Ingredients: Reduce heat to low. Stir in the room temperature sour cream and half of the milk. Add the remaining milk gradually only if desired for consistency.
- Add Cheese: Gradually sprinkle in 2 ½ cups of the shredded cheddar cheese, stirring continuously as the cheese melts and creates a creamy sauce.
- Melt Remaining Cheese: Once the cheese is fully melted and the casserole has a uniform, creamy consistency, top with the remaining shredded cheese. Cover again and heat for an additional 2-3 minutes until the cheese on top is melted.
- Garnish and Serve: Remove from heat, garnish with chopped parsley, and serve warm.
Notes
- This casserole is a cozy comfort food that cooks entirely in one pot on the stove, saving time and cleanup.
- The shredded cheese should be at room temperature to ensure it melts smoothly into the dish.
- Adjust the amount of milk added to achieve your preferred sauce consistency.
- For a milder taste, use less Worcestershire sauce or omit it if preferred.
- This recipe is a homemade alternative to store-bought Hamburger Helper, with richer flavors and fresher ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 811 kcal
- Sugar: 5 g
- Sodium: 1390 mg
- Fat: 53 g
- Saturated Fat: 28 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 167 mg
