Old-fashioned Mac and Cheese with Ground Beef is a rich, creamy stovetop dinner that tastes like a homemade version of Hamburger Helper. It's filling, satisfying, and comes together fast, making it perfect for busy weeknights or those days when you don't feel like spending hours in the kitchen. Best of all, everything is made from scratch!
Mac and Cheese with Ground Beef Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 8
- 🧄 Flavor Profile: Cheesy, creamy, hearty, savory, and comforting with smoky notes from paprika.
- 🍚 Best Served With: A simple side salad, garlic bread, or extra cheese and smoked paprika on top.
- 🧊 Make Ahead?: Yes, it can be prepared ahead of time and reheated with a splash of milk to keep the sauce creamy.
Summarize and Save This Content On
I grew up eating hamburger macaroni, so this homemade version of old-fashioned ground beef mac and cheese always brings back good memories.
It's incredibly cheesy, well seasoned, and made with a simple sauce that comes together without much fuss. Best of all, it's completely kid-approved, so you can guarantee your little ones will have full bellies.
Some other easy and tasty beef dinner recipes include John Wayne casserole and homemade taco Hamburger Helper.
Why You'll Love This Recipe
- It's a family-friendly meal: This is the perfect dish to feed a family, especially one with picky kids! It's irresistibly cheesy with bits of meat throughout, so you still get protein!
- It comes together in one pan: After the initial prep, this ground beef mac and cheese comes together on the stovetop for a no-fuss meal that makes cleanup a breeze.
- It's good food on a budget: The ingredients used in this recipe are inexpensive, making it a great choice for a tight grocery budget or a large family.
Ingredients
The most important ingredients for making this stovetop mac and cheese with meat are listed below.
- Ground beef: For the best fat ratio and flavor, I recommend going with 80% or 85% lean. If you go leaner, the meat tends to be much drier. I find that going with beef that has a little more fat is more flavorful and tender.
- Shredded cheese: I go with sharp cheddar, but you really can use any combination of shredded cheese you love. Freshly shredded is always best because it melts more smoothly and easily. Pre-packaged shredded cheese contains anti-caking agents that keep the pieces from sticking together, preventing them from melting properly.
- Heavy cream: The fat in heavy cream makes the cheese sauce perfectly thick and rich. If you want to substitute half and half, just be aware that the result will be thinner.
- Dijon mustard: This is key to adding depth to the cheese sauce. It's tangy and robust, keeping the recipe from feeling too rich or one-note. I use it in this cream cheese mac and cheese, too.
- Smoked paprika: I love the smokiness of smoked paprika in this recipe. It complements the ground beef and the mac and cheese perfectly without overpowering the flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ground turkey: Swap the ground beef for ground turkey to make the mac and cheese leaner.
- Add veggies: Try adding some cooked veggies like broccoli or cauliflower.
- Baked version: Scoop the beef mac and cheese into a 9x13 casserole dish, top with extra cheese, and bake it in a 350°F oven for 20-25 minutes for a baked twist.
How to Make Mac and Cheese with Ground Beef
To get started on this recipe, boil water and cook your pasta according to the package directions, and set it aside while you work on the other components.
Step 1: Brown the beef. Cook the beef in a large skillet over medium heat until it's no longer pink. Then, drain the fat and set it aside.
Step 2: Prepare the cheese sauce. Make your butter and flour roux, and then whisk in the heavy cream. Once combined, stir in the shredded cheese. Then, add the spices and Dijon mustard.
Step 3: Melt until smooth. Keep stirring until everything is well incorporated, until the cheese is melted and the sauce is silky smooth.
Step 4: Combine the ingredients and serve. Stir in the cooked pasta and beef. Serve with soy glazed mushrooms or your favorite veggie side dish.
Expert Tips
- Cook the roux long enough: Allow the roux plenty of time to cook before adding the cream. This helps make sure the sauce doesn't have a raw flour taste.
- Add liquid slowly: I like to slowly whisk in the cream. This helps it come together and thicken. Adding cold liquid too quickly can cause the sauce to separate or curdle.
- Reserve some pasta water: When draining the macaroni, save ¼ cup of pasta water. If your cheese sauce ends up too thick, you can whisk in some of the water so it doesn't dilute it.
- Storage Instructions: Place any leftover mac and cheese into an airtight container and keep it in the fridge for up to 4 days.
- Reheating the leftovers: You can use the microwave at 50% power, in 30-second intervals. For the stovetop, keep it at low heat. Add 1-2 tablespoons of milk per serving to help loosen the sauce. Avoid high heat so the sauce doesn't break, too!
This crockpot chili mac is another delicious and simple beef and pasta recipe you should try!
Serving Suggestions
- Cooked veggies: You can't go wrong with a tasty and nutritious vegetable as a side for a rich and filling meal. I love skillet corn, steamed green peas, or this asparagus spears wrapped in bacon with the mac and cheese.
- Salad and fresh sides: Try a simple tossed salad or this mixed green salad with fruit and nuts for brightness.
- Bread and biscuits: I love tasty bread or biscuits like these easy cream cheese biscuits or broccoli and cheese cornbread with meals that have extra sauce for dipping.
Mac and Cheese with Ground Beef Recipe FAQs
This happens when it's cooked over too high heat. Keep the heat at medium or lower when you're making the cheese sauce. High heat causes the proteins to seize, making the sauce lumpy and grainy.
You must drain the ground beef thoroughly after browning it. The excess grease will make the overall recipe very greasy.
Short pasta varieties that can hold a lot of cheese sauce are best. Elbows, medium shells, and even farfalle/bowties are great options.
Sure, you can make it fully assembled and keep it covered in the refrigerator for up to 24 hours. When ready to serve, reheat it on the stove and add a bit more milk to restore the consistency if it's needed. If you're looking to make it 2 or more days ahead, the sauce and meat must be stored separately so you'll get the right consistency when reheating them. Reheat the sauce in a saucepan over medium heat. Once heated, add the beef and cook until heated through. Stir in the cooked pasta and it's ready to serve.
More Impressive Mac and Cheese Recipes
Do you like Mac and Cheese recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Mac and Cheese with Ground Beef
Ingredients
- 16 ounce elbow macaroni
- 1 pound ground beef
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- 3 cups freshly shredded cheddar cheese
- 1 cup freshly shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon Dijon mustard
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni just until al dente according to package directions, then drain and set aside.
- In a large skillet or Dutch oven over medium heat, cook the ground beef until browned and fully cooked, breaking it apart as it cooks, then drain any excess grease and set the beef aside.
- Lower the heat to medium-low and add the butter to the same pan, then whisk in the flour and cook for 1 minute until lightly golden.
- Slowly whisk in the whole milk and heavy cream, whisking constantly until the sauce thickens, about 3-4 minutes.
- Add the cheddar cheese and mozzarella cheese a handful at a time, stirring until fully melted and smooth.
- Stir in the garlic powder, onion powder, salt, black pepper, smoked paprika, and Dijon mustard until combined.
- Return the cooked ground beef and drained macaroni to the pan and stir until everything is evenly coated in the creamy cheese sauce.
- Serve warm topped with extra cheese or smoked paprika if desired.
Notes
- Keep the heat at medium or lower when making the cheese sauce. High heat can cause the cheese to become grainy or lumpy instead of smooth and creamy.
- Reserve a little pasta water before draining the macaroni. If the cheese sauce becomes too thick, stir in a splash to loosen it without diluting the flavor.
- Whisk the cream in slowly for the smoothest sauce. Adding it too quickly can make the sauce harder to emulsify and may cause it to separate.
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