Cheeseburger Noodle Casserole
Cheeseburger noodle casserole is a one pan ground beef and macaroni skillet with a creamy cheeseburger-style sauce and melted cheddar, ready in about 35 minutes.
My cheeseburger noodle casserole is a one pan ground beef and macaroni dinner in a creamy cheddar cheese sauce flavored with ketchup and mustard.
It’s super similar to my easy homemade hamburger helper, but a couple of extra ingredients give it that classic burger flavor.
The pasta cooks right in the skillet, so it’s on the table in about 35 minutes. I like to top each serving with lettuce, tomato, and pickles so it feels like a full burger in pasta form.
How to make cheeseburger noodle casserole
I love how quickly this dish comes together. And the best part? There’s only one pan to clean!
If you want an easy side dish to serve alongside the casserole, I recommend whipping up a batch of frozen french fries in the air fryer. They’ll round out the burger “theme.”
Another quick option that pairs perfectly with this are my crispy air fryer onion rings. You can have those cooked and on the table in no time!
Quick Tips
Grate your own cheese when possible. I prefer shredding cheddar off the block; it melts smoother and isn’t gritty.
Room temp ingredients. If you’re able, let the refrigerated ingredients come to room temperature before adding them to the skillet. It helps them blend easier and improves the texture.
Swap the cheese. My favorite way to make this is with sharp cheddar cheese. You can always switch it up and use a combination of cheddar and another type if that’s what you like.
How to Video
Ingredients
- 1 pound ground beef
- ½ cup white onion, diced
- 4 cups low-sodium beef broth
- ⅓ cup ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound uncooked elbow macaroni, or other short noodles
- ½ cup sour cream
- ¼ cup milk
- 3 cups sharp cheddar cheese, shredded
Instructions
- In a large skillet or pot with a lid, cook the ground beef and diced onion over medium heat until the beef is fully browned. Drain off any excess grease.1 pound ground beef½ cup white onion
- Return the beef to the pan. Stir in the beef broth, ketchup, mustard, salt, and pepper.4 cups low-sodium beef broth⅓ cup ketchup1 tablespoon yellow mustard1 teaspoon salt¼ teaspoon black pepper
- Stir in the uncooked elbow macaroni. Bring the mixture to a boil, then cover and reduce the heat. Simmer for 10 to 12 minutes, stirring occasionally. Return the lid to the pan.1 pound uncooked elbow macaroni
- Remove the lid and let it cook for another 3 to 5 minutes, or until the noodles are tender and most of the liquid is absorbed.
- Stir in the sour cream, milk, and 2 cups of the shredded cheddar cheese. Mix until smooth and creamy. Sprinkle the remaining 1 cup of cheese over the top and let it melt.½ cup sour cream¼ cup milk3 cups sharp cheddar cheese
- Top individual servings with shredded lettuce and diced tomato, if desired. Serve hot.
Notes
Nutrition
*2/22/26: Post updated/streamlined. Recipe wasn’t changed.
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
Made this for dinner tonite. My pickiest food critics liked it and said they would eat this again. Saving to my go to recipes. Thanks!!!
Thank you Chelane! Kim and I are thrilled you and your critics enjoyed the casserole 🙂