Baked Cheeseburger Mac & Cheese
The Ultimate Comfort Mashup: Cozy Baked Cheeseburger Mac & Cheese
Usually, when my cravings hit, they usually go in one of two directions: a juicy, loaded cheeseburger or a creamy, decadent bowl of mac and cheese. But really…why should we have to choose?
Enter the Baked Cheeseburger Mac & Cheese. This isn't just a meal; it’s a warm hug in a casserole dish. It combines the hearty, savory flavors of a classic burger with the silky, cheese-pull glory of homemade macaroni. It’s the kind of dinner that makes the whole house smell amazing and brings everyone running to the table.
Here’s why my recipe is about to become your new favorite "fancy" comfort food!
The Secret is in the Sauce
Most cheeseburger pasta dishes rely on a simple cheese sauce, but we’re building layers of flavor here. We start with a base of sautéed onions, green bell peppers, and two pounds of hearty ground beef. This isn't just "meat sauce"—it’s the foundation of a great burger.
To take it to the next level, we add a few "secret" ingredients:
Tomato Paste & Tomato Sauce: For that classic, tangy burger zest.
Soy Sauce (or Worcestershire): To add a deep, savory umami punch.
Sriracha: Don’t worry, it won’t make it "spicy"—it just adds a subtle brightness that cuts through the richness of the cheese.
Beef Broth: Using beef broth instead of just milk makes the sauce incredibly rich and savory.
The Creamy Factor: Sour Cream & Real Cheese
The "Mac" part of this dish gets its velvety texture from a combination of whole milk and sour cream. Adding sour cream at the very end makes the sauce tangy and extra luscious.
And let’s talk cheese! We’re using a blend of sharp cheddar for that classic flavor and mozzarella for the ultimate gooey cheese pull. By stirring half the cheese into the sauce and layering the other half on top, you ensure that every single corkscrew of pasta is coated in cheesy goodness.
How to Build the Perfect Casserole
The Pasta: Use corkscrew macaroni (Cavatappi). The ridges and spirals are perfect for "trapping" the meat and cheese sauce, so you get a bit of everything in every bite.
The Build: We don't just dump it in the pan! We layer it like a lasagna. Half the pasta goes in, followed by a layer of shredded cheese, then the rest of the pasta, and a final generous crowning of more cheese.
The Bake: We blast it at 400∘F. This high heat melts the cheese into a golden-brown crust while keeping the interior saucy and hot.
The Final Touch
Once it emerges from the oven—bubbling, golden, and smelling like a dream—a quick sprinkle of dried parsley adds a pop of color and a bit of freshness. This is optional but makes it look extra “fancy“.
This dish is hearty enough to stand on its own, but it’s also incredible served with some pickles on the side to really drive home that cheeseburger theme (if you dare)!
Baked Cheeseburger Mac & Cheese
Created by Sue Mun
Serves about 8
Ingredients
1 pound corkscrew macaroni, cooked to al denta
2 lb. Ground Beef, 85% lean
1 yellow onion, small diced
1 green bell pepper, small diced
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon paprika
2 tbsp unsalted butter
3 tablespoons all purpose flour
2 teaspoons soy sauce or Worcestershire sauce
1 tablespoon siracha sauce
2 Tablespoon tomato paste
1 1/2 cups beef broth
15 oz canned tomato sauce
½ cup whole milk, at room temp
1/2 cup sour cream or cream cheese at room temp
Salt/Pepper, to taste
1 1/2 cups shredded cheddar cheese (half in the sauce, half for layering)
1 cup shredded mozzarella cheese (half in the sauce, half for layering)
Garnish:
Dried Parsley, to garnish
Instructions
Cook the pasta until al dente and set aside.
Shred the cheese and set it aside.
In a large pot over medium heat, cook and crumble the ground beef along with the onions and bell peppers. Drain any excess grease if you wanted with paper towels.
Add the minced garlic, garlic powder, and paprika and cook for about a minute or so.
Add in the butter and melt it. Add in the flour and stir and cook for 1 minute.
Stir in the soy sauce (or worcestershire sauce), siracha sauce, and the tomato paste.
Add the beef broth a little at a time. Then add in the milk and tomato sauce. Bring to a gentle simmer and cook for about 10 minutes until slightly thickened and reduced.
Reduce the heat to low. Stir in the room temperature sour cream. Gradually sprinkle in only HALF of the cheeses, stirring as you do so. Once the cheese is melted and you have a uniform consistency, add in the cooked pasta.
Pour half of the pasta into a 9x12 inch casserole dish. Top with the some shredded cheese. Then layer on top the remaining pasta on top and garnish with the remaining shredded cheeses.
Bake at 400F for 25-30 minutes until the cheese has melted and starts to become golden brown.
Top with dried parsley if desired and serve!
