Julie Clark
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Hamburger Mac and Cheese with Velveeta (Foolproof 25-Minute Skillet)
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Hamburger Mac and Cheese ready in 25 minutes. A foolproof, hearty skillet meal with ground beef, Velveeta, elbow macaroni, and tomatoes with chiles.
Cream of mushroom soup adds richness and a can of diced tomatoes with green chiles gives it a gentle kick. This is the quick and easy skillet recipe I make on busy weeknights.
Our Hamburger Mac and Cheese Recipe:
- Flavor: This has the familiar flavor you know and love in macaroni and cheese, but cream of mushroom soup adds richness while the tomatoes and chiles add a kick of spice.
- Texture: The pasta is tender and the cheesy sauce is extra creamy, thanks to the Velveeta cheese and cream of mushroom soup. Want an easy recipe without Velveeta? Try our rotel pasta.
- Method: This cooks on the stovetop in a dutch oven or skillet. You’ll have to cook the pasta first, but you can get the rest of the recipe going while the macaroni is cooking. Clean-up is a breeze, just like with our beef and ramen noodles.
Is this just homemade hamburger helper?
Yes, but better. This is the from scratch version of the boxed Hamburger Helper so many of us grew up on. This ground beef, cheese and macaroni combination was made popular by Betty Crocker’s Hamburger Helper, which was created in the early 1970s.
Our recipe uses Velveeta, which gives a nostalgic creaminess and flavor. It’s an easy recipe using pantry staples. Pass on the box mix and try this homemade Hamburger Helper recipe. Try our hamburger helper lasagna, too!
Ingredients in Hamburger Mac and Cheese
You’ll see the simple ingredients above. I used macaroni noodles, lean ground beef, Rotel diced tomatoes and chiles and Campbell’s reduced sodium cream of mushroom soup. Velveeta keeps the easy dinner recipe extra creamy, just like in our Velveeta cheesy potatoes.
Note: If you don’t want to use Velveeta, use the same amount of cheddar cheese. It will still taste good, but may not be quite as creamy.
How to Make Hamburger Mac and Cheese
- Cook the pasta. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Brown the beef. In a large skillet or Dutch oven, cook the ground beef and onion over medium-high heat until browned and cooked through. Drain any excess grease.
- Add the other ingredients. Add the garlic powder, salt, diced tomatoes and green chilies, condensed cream of mushroom soup, and milk to the skillet and stir everything together. Add the cubed Velveeta cheese to the skillet and stir everything together until the cheese is melted and smooth.
- Mix in the elbow mac. Add the cooked elbow macaroni to the skillet and stir everything together until the macaroni is coated in the cheese sauce. Let the mixture simmer on low heat for a few minutes, stirring occasionally, until heated through.
What to Serve with Hamburger Mac and Cheese
Here are a few options to serve with this creamy cheeseburger macaroni:
Can you freeze hamburger mac and cheese?
Yes. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of milk to protect the creaminess.
Recipe Variations
- Add veggies! Try corn, peas, mushrooms, zucchini, carrots or cauliflower.
- Switch up the protein. Ground turkey, ground chicken or ground pork work well.
- Add cooked and crumbled bacon for a bacon burger flavor.
- Try other seasonings: black pepper, ground mustard powder or paprika are good options.
- Use a different type of pasta, such as penne or rotini, for a fun twist on the classic mac and cheese.
- Use a different type of cheese, such as shredded cheddar or Monterey Jack, for a more unique flavor profile.
Hamburger Mac and Cheese Recipe
Hamburger Mac and Cheese ready in 25 minutes. A foolproof, hearty skillet meal with ground beef, Velveeta, elbow macaroni, and tomatoes with chiles.
Servings 6
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
- 3 cups elbow macaroni uncooked
- 1 pound ground beef
- 1/2 cup diced white onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 can diced tomatoes and green chilies, undrained 10 ounces
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1/2 cup 2% milk
- 16 ounces Velveeta cheese cubed
- fresh parsley snipped
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside. 3 cups elbow macaroni
- In a large skillet or Dutch oven, cook the ground beef and onion over medium-high heat until browned and cooked through. Drain any excess grease. 1 pound ground beef, ½ cup diced white onion
- Add the garlic powder, salt, diced tomatoes and green chilies, condensed cream of mushroom soup, and milk to the skillet and stir everything together. ½ teaspoon garlic powder, ½ teaspoon salt, 1 can diced tomatoes and green chilies, undrained, 1 can condensed cream of mushroom soup, ½ cup 2% milk
- Add the cubed Velveeta cheese to the skillet and stir everything together until the cheese is melted and smooth. 16 ounces Velveeta cheese
- Add the cooked elbow macaroni to the skillet and stir everything together until the macaroni is coated in the cheese sauce.
- Let the mixture simmer on low heat for a few minutes, stirring occasionally, until heated through. Sprinkle with fresh parsley, if desired. fresh parsley
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the mac & cheese. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 619kcal | Carbohydrates: 69g | Protein: 43g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 1824mg | Potassium: 902mg | Fiber: 3g | Sugar: 11g | Vitamin A: 843IU | Vitamin C: 7mg | Calcium: 508mg | Iron: 4mg
Frequently Asked Questions
Can I make hamburger mac and cheese without Velveeta?
Yes. Use the same amount of cheddar. It will still taste great but will be a little less creamy since cheddar does not melt as smoothly. If you want a no-Velveeta option, our rotel pasta works well too.
What cheese is best for creamy mac and cheese with ground beef?
Velveeta is best, because it melts into a smooth, stable sauce that will not separate or turn grainy.
Can I use ground turkey or chicken instead of beef?
Yes. Ground turkey, chicken, or pork all work.
What pasta works if I am out of elbow macaroni?
Any short pasta: shells, penne, or rotini. Shells are especially good here because they hold the cheese sauce.
So good and easy dinner to make.