There are some culinary pairings that just feel right, like they were always meant to be together. Combining the hearty, savoury satisfaction of a classic hamburger with the creamy, cheesy embrace of macaroni and cheese is one of those brilliant ideas. I stumbled upon this combination by accident one evening when I had leftover mince and a serious craving for cheesy pasta, and it has been a fixture in our family meal plan ever since. This isn’t just about mixing two dishes together; it’s about creating a single, harmonious skillet meal that feels both nostalgic and wonderfully new.

What makes this Hamburger Mac And Cheese Recipe so special is the depth of flavour we build from the ground up. We don’t just throw cooked mince into pasta. We brown it properly with onions and garlic, season it with a touch of smoked paprika and Worcestershire sauce for a subtle, smoky tang, and then fold it into a genuinely rich, velvety cheese sauce made from scratch. The sauce clings to every piece of pasta and beef, ensuring each spoonful is as good as the last. It’s the kind of substantial, reassuring meal that works beautifully for a family dinner during the week or as a cosy treat on a rainy Sunday afternoon. Everyone I’ve ever made this for asks for the recipe, and now I’m delighted to share it with you.

Recipe Overview

This Hamburger Mac And Cheese is a true one-pan wonder that brings together seasoned beef mince and tender pasta in a gloriously creamy, homemade cheese sauce. The flavour is rich and savoury, with the sharpness of mature cheddar balanced by the nutty, melty quality of Gruyère. I’ve found that adding a teaspoon of Dijon mustard is non-negotiable; it doesn’t make it taste of mustard, but it elevates the cheese flavour beautifully.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Hamburger Mac And Cheese Recipe

• Genuine Flavour: The beef mince is seasoned with smoked paprika and garlic, creating a savoury base that pairs perfectly with the sharp, tangy sauce made from real mature cheddar and nutty Gruyère.
• Ready in 35 Minutes: From chopping the onion to serving up, this entire meal comes together in about half an hour, making it ideal for busy weeknights.
• Flexible Recipe: This recipe is very forgiving. You can easily swap the beef for turkey mince, add a cup of frozen peas for a pop of green, or top it with breadcrumbs and grill for a crunchy finish.
• Great for Family Dinners: It’s a substantial, satisfying meal that kids and adults both enjoy. It always gets compliments when we have guests over for a casual supper.
• Family Tested: My own family adores this dish. My youngest, who can be a bit fussy, always cleans his plate when this is on the menu.

Hamburger Mac And Cheese Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 6 servings

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Ingredients You’ll Need

For the best results, I recommend using good-quality beef mince with around 15-20% fat content; the fat renders down and adds a huge amount of flavour. When it comes to the cheese, grating your own from a block is always better than buying pre-grated, which often contains anti-caking agents that can make your sauce grainy. I often use a strong cheddar like Cathedral City for that classic cheesy punch.

• 500g lean beef mince
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 300g macaroni or other short pasta
• 50g unsalted butter
• 50g plain flour
• 700ml whole milk, at room temperature
• 250g mature cheddar cheese, grated
• 100g Gruyère cheese, grated
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped (for garnish)

Sara’s Tip: Don’t skip the Gruyère! While cheddar provides the main flavour, Gruyère is the secret to an incredibly smooth, stringy, and luxurious cheese sauce. It melts like a dream.

How to Make Hamburger Mac And Cheese

The process for this recipe is straightforward. We’ll cook the pasta, prepare the beef mixture, and then create a classic béchamel sauce to bring it all together in one pan.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente (usually around 8-10 minutes). Drain well and set aside.
2. Brown the Beef: While the pasta is cooking, heat a large, deep skillet or Dutch oven over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, for 5-7 minutes until browned all over. Make sure not to overcrowd the pan; you want the mince to brown, not steam. Drain off any excess fat.
3. Sauté the Aromatics: Add the chopped onion to the skillet with the beef and cook for 5 minutes until it softens. Add the minced garlic, smoked paprika, salt, and pepper, and cook for another minute until fragrant. Stir in the Worcestershire sauce.
4. Make the Roux: In the same pan, push the beef mixture to one side. Add the butter to the empty side and let it melt. Once melted, stir in the plain flour to create a paste (a roux). Cook this paste for 1-2 minutes, stirring constantly. This step cooks out the raw flour taste.
5. Create the Béchamel Sauce: Gradually pour in the room-temperature milk, a little at a time, whisking continuously as you add it. Keep whisking until all the milk is incorporated and the sauce is smooth. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring, until it has thickened enough to coat the back of a spoon. You can learn more about the science behind a perfect, lump-free sauce from a great resource like Serious Eats.
6. Melt the Cheese: Reduce the heat to low. I find that taking the pan off the heat entirely for a moment works best. Add the grated cheddar, Gruyère, and Dijon mustard. Stir gently until the cheeses have completely melted and the sauce is velvety and smooth. Avoid boiling the sauce once the cheese is in, as this can cause it to split.
7. Combine and Serve: Add the cooked, drained macaroni to the skillet with the cheese and beef sauce. Stir everything together until the pasta is fully coated. Let it sit for a minute or two for the sauce to meld with the pasta. Garnish with fresh parsley and serve immediately. For another hearty pasta dish, you might also love my Garlic Parmesan Chicken Pasta Recipe.

Tips From My Kitchen

• Temperature Control: When making the cheese sauce, patience is key. Add the milk slowly and keep the heat on low-medium to prevent the sauce from scorching or becoming lumpy. Never let it boil rapidly.
• The Secret Step: I learned that grating the cheese yourself from a block is a game-changer. Pre-shredded cheeses have additives that can prevent them from melting into a perfectly smooth sauce. It only takes a few extra minutes and the difference is remarkable.
• Make-Ahead: You can cook the beef and onion mixture up to a day in advance and store it in the fridge. When you’re ready to eat, simply make the cheese sauce, add the pre-cooked beef, and stir in freshly cooked pasta.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk to loosen the sauce as it will thicken considerably when cold.

Equipment You’ll Need

• Large, deep skillet or Dutch oven
• Large pot for cooking pasta
• Colander
• Cheese grater
• Whisk
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When browning the mince, give it space. If the pan is too full, the meat will steam instead of browning, and you’ll miss out on the deep, savoury flavour that comes from proper searing. Cook in batches if necessary.
• Wrong temperature for the sauce: A common mistake is having the heat too high when adding the cheese. This can cause the proteins in the cheese to seize up and separate, resulting in an oily, grainy sauce. Always melt cheese on low heat.
• Skipping the rest time: Letting the finished dish sit for just 5 minutes before serving allows the sauce to thicken slightly and cling perfectly to the pasta and beef. It makes a big difference to the final consistency.

Delicious Variations to Try

One of the best things about this Hamburger Mac And Cheese recipe is how easily you can adapt it. Here are a few of our favourite ways to change it up.

• Spicy Version: Add 1/2 teaspoon of chilli flakes or one finely chopped red chilli along with the garlic for a gentle, warming heat.
• Veggie-Packed: Stir in 150g of frozen peas or sweetcorn during the last few minutes of cooking for added colour, texture, and nutrients. Sautéed mushrooms also work wonderfully.
• Different Protein: This recipe is fantastic with good-quality pork sausage meat (casings removed) or even chicken or turkey mince. For something a little different, our Sticky Chicken Rice Bowls are another great way to use chicken mince.

What to Serve With Hamburger Mac And Cheese

This is a wonderfully complete meal on its own, but sometimes it’s nice to have a little something on the side to round things out.

• A Crisp Green Salad: A simple salad with a sharp lemon vinaigrette is the ideal companion. The acidity cuts through the richness of the cheese sauce beautifully.
• Garlic Bread: You can never go wrong with warm, crusty garlic bread for mopping up any leftover sauce from the plate.
• Steamed Green Vegetables: A side of steamed tenderstem broccoli or green beans adds a fresh, healthy element to the meal.

Frequently Asked Questions

Hamburger Mac And Cheese Recipe

A hearty and comforting one-pan meal, combining savory ground beef with a rich, creamy cheese sauce made from cheddar and Gruyère, all tossed with tender macaroni.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 755

Ingredients Method Notes

Ingredients

  

• 500 g lean beef mince
• 1 large onion finely chopped
• 2 cloves garlic minced
• 300 g macaroni or other short pasta
• 50 g unsalted butter
• 50 g plain flour
• 700 ml whole milk at room temperature
• 250 g mature cheddar cheese grated
• 100 g Gruyère cheese grated
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper freshly ground
• 2 tbsp fresh parsley chopped (for garnish)

Method

 

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente (usually around 8-10 minutes). Drain well and set aside.
2. Brown the Beef: While the pasta is cooking, heat a large, deep skillet or Dutch oven over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, for 5-7 minutes until browned all over. Make sure not to overcrowd the pan; you want the mince to brown, not steam. Drain off any excess fat.
3. Sauté the Aromatics: Add the chopped onion to the skillet with the beef and cook for 5 minutes until it softens. Add the minced garlic, smoked paprika, salt, and pepper, and cook for another minute until fragrant. Stir in the Worcestershire sauce.
4. Make the Roux: In the same pan, push the beef mixture to one side. Add the butter to the empty side and let it melt. Once melted, stir in the plain flour to create a paste (a roux). Cook this paste for 1-2 minutes, stirring constantly. This step cooks out the raw flour taste.
5. Create the Béchamel Sauce: Gradually pour in the room-temperature milk, a little at a time, whisking continuously as you add it. Keep whisking until all the milk is incorporated and the sauce is smooth. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring, until it has thickened enough to coat the back of a spoon. You can learn more about the science behind a perfect, lump-free sauce from a great resource like Serious Eats.
6. Melt the Cheese: Reduce the heat to low. I find that taking the pan off the heat entirely for a moment works best. Add the grated cheddar, Gruyère, and Dijon mustard. Stir gently until the cheeses have completely melted and the sauce is velvety and smooth. Avoid boiling the sauce once the cheese is in, as this can cause it to split.
7. Combine and Serve: Add the cooked, drained macaroni to the skillet with the cheese and beef sauce. Stir everything together until the pasta is fully coated. Let it sit for a minute or two for the sauce to meld with the pasta. Garnish with fresh parsley and serve immediately. For another hearty pasta dish, you might also love my Garlic Parmesan Chicken Pasta Recipe.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheats well with a splash of milk to restore creaminess.

I really hope you enjoy making this Hamburger Mac And Cheese. It’s one of those deeply satisfying dishes that just makes everyone happy. It’s a joy to cook and an even bigger joy to eat. If you give it a try, please let me know how it turned out in the comments below – I love hearing from you!
Happy cooking,
Sara Gomez