Kitchen notes · a little help before you start
One Pot Cheeseburger Macaroni
Cheeseburger macaroni is a cheerful bowl to sit down to when something cheesy sounds good. Bacon and beef give it plenty of savory flavor, with mustard and ketchup bringing that familiar burger character. A few chopped pickles on top add a bright, tangy bite if you like them.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef · Pork
- Cuisine
- American
- Cooking method
- One pot · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Keep the bacon fat
Set crisp bacon on a paper towel but leave its fat in the pot for beef and onion.
2. Simmer macaroni uncovered
Add the dry macaroni once the broth boils and reduce to a rapid simmer.
3. Add cheese off the heat
Take the pot off the heat before stirring in cheddar and cooked bacon.
Get to know the ingredients
Small bacon pieces
Cut the bacon before frying it; kitchen shears are suggested for the job.
Elbow macaroni
The dry elbows cook directly in the beef-and-broth mixture.
Optional pickles
Use the chopped pickles at serving if you'd like them.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for One Pot Cheeseburger Macaroni
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Let it settle briefly
Stir in cheese and bacon, taste for seasoning and give the pasta its brief pause before serving.
A little more help as you go
If the liquid runs low
You can add broth or water gradually if the macaroni still needs cooking.
For a cheese topping
Reserve some cheddar for the top and cover the pot to help it melt.
A few questions you might have
Do I boil the macaroni separately?
No, add it dry to the boiling beef mixture and cook uncovered until tender.
When do I return the bacon?
Stir it in off the heat with the cheddar, keeping some for topping if desired.
What if the pasta is still firm but nearly dry?
The troubleshooting note allows more broth or water in gradual additions.
Can I have cheese melted over the top?
Yes, reserve part of the cheddar, sprinkle it over the top and cover to melt.
Are the pickles required?
No, the chopped pickles are an optional serving addition.
Any more cooking tips?
Serves 4-6 depending on how much people eat/what else you serve it with. Troubleshooting tip: As with any one pot pasta, ingredients, pots, and stoves vary. If you’re running out of liquid (like it’s close to sticking and burning) when you still have a while to go before the macaroni is cooked, add in more broth or water, 1/2 cup at a time. The pasta will soak up the sauce quite quickly, so if it seems too liquidy, just wait a little bit longer.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
