Description

One Pot Cheeseburger Casserole is a comforting and cheesy homemade dish that combines ground beef, elbow macaroni, and a creamy cheese sauce all cooked together in a single pot on the stovetop. This hearty casserole is quick to prepare, making it an easy weeknight meal that delivers the delicious flavors of a cheeseburger in a warm, satisfying pasta form.

Ingredients

Scale

Cheese

3 ½ cups shredded cheddar cheese (at room temp., 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 temp)
½ cup whole milk (at room temp)
Chopped parsley (to garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cheese: Shred the cheddar cheese and set it aside at room temperature. This ensures it melts evenly when added later.
Season Beef: Season the ground beef with salt and pepper to your preference for flavor.
Cook Beef and Onions: In a large pot over medium heat, cook the ground beef while crumbling it. Add the diced onions and continue cooking until the beef is browned and onions are softened. Drain any excess grease.
Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
Add Flavorings: Pour in Worcestershire sauce and tomato paste. Stir well to combine and coat the beef mixture.
Add Broth and Pasta: Pour in the beef broth and add the uncooked elbow macaroni. Stir to incorporate all ingredients evenly. Bring to a gentle simmer over medium or medium-low heat.
Simmer Pasta: Cover the pot and let cook for 5 minutes. Uncover and stir briefly to prevent sticking, then cover again and cook for another 5 minutes until the pasta is just al dente.
Reduce Heat and Combine Creamy Ingredients: Lower the heat to low. Stir in the room temperature sour cream and half of the milk. Add the remaining milk gradually if you want a creamier texture.
Add Cheese: Gradually sprinkle 2 ½ cups of the shredded cheddar cheese into the pasta mixture, stirring continuously until melted and smooth.
Top with Remaining Cheese: Spread the remaining shredded cheese on top of the casserole. Cover with the lid and continue heating for 2-3 minutes until the cheese topping has melted.
Garnish and Serve: Remove the pot from the heat, sprinkle chopped parsley on top, and serve warm.

Notes

This casserole is the perfect comfort food, combining cheesy, meaty flavors in one easy pot on the stovetop.
Using room temperature cheese, sour cream, and milk helps the cheese melt smoothly for a creamy texture.
You can adjust the addition of milk depending on how creamy you like your casserole.
For a spicier kick, consider adding a pinch of chili flakes or hot sauce with the Worcestershire sauce.
Leftovers reheat well in the microwave or on the stovetop with a splash of milk to loosen the sauce.

Nutrition

Serving Size: 1 serving
Calories: 811 kcal
Sugar: 5 g
Sodium: 1390 mg
Fat: 53 g
Saturated Fat: 28 g
Unsaturated Fat: 22 g
Trans Fat: 0.5 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 44 g
Cholesterol: 167 mg