There’s something comfortingly nostalgic about this Cheeseburger Casserole with Ground Beef Recipe—it’s like your favorite burger, but cozy and cheesy, all baked into one delicious dish. Trust me, once you try it, you’ll love how it brings that familiar cheeseburger flavor with a warm, homemade twist.

The dish is a baked macaroni and cheese with ground meat served in a white pot with an orange handle. The top layer is covered with melted yellow cheese that looks stringy and slightly browned in spots. Underneath the melted cheese, there are visible browned ground meat pieces mixed evenly throughout the curly pasta, which is pale yellow. Small chopped green onions are sprinkled on top, adding a touch of green. A silver spoon lifts a serving showing the cheese stretching from the pot. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheeseburger Casserole with Ground Beef Recipe
Top Tip
How to Serve Cheeseburger Casserole with Ground Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheeseburger Casserole with Ground Beef Recipe

Why You'll Love This Recipe

I have to admit, this recipe quickly became a family favorite in my house. It nails that cheeseburger craving but in a way that’s perfectly simple for weeknight dinners or casual get-togethers. It’s genuinely satisfying and easy to pull together, which gets a big thumbs-up from me.

All-in-One Comfort: Combines ground beef, pasta, and sharp cheddar into one hearty, cozy dish that saves you time and fuss.
Rich, Tangy Flavor: The Worcestershire and tomato paste add just the right depth, making it more than just a burger in casserole form.
Perfectly Cheesy: Double doses of sharp cheddar give it that melty, golden top and creamy inside you’ll crave.
Adaptable and Friendly: Easy to tweak for your taste and ingredients on hand, plus it reheats wonderfully for leftovers.

Ingredients & Why They Work

Each ingredient in this Cheeseburger Casserole with Ground Beef Recipe plays a role in layering flavor and texture, from the sharp cheddar that delivers richness, to the beef broth that gently cooks the pasta for a creamy finish. Shopping for quality ingredients here really pays off.

Flat lay of a halved medium yellow onion with visible layers, a pile of shredded sharp yellow cheddar cheese, a small white ceramic bowl filled with golden olive oil, a mound of raw lean ground beef, a small white bowl containing granulated garlic, a small white bowl holding kosher salt crystals, a small white bowl with freshly ground black pepper, a small white bowl with vibrant red double concentrated tomato paste, a small white bowl of dark Worcestershire sauce, a simple white ceramic bowl filled with rich beef broth, a small white bowl with diced red and yellow tomatoes, a neat pile of uncooked dried elbow macaroni, and a few fresh sprigs of finely chopped green parsley leaves—all ingredients arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow onion: Adds sweetness and a touch of bite—don’t skip or use too little, it softens beautifully with the beef.
Sharp cheddar cheese: I like using sharp because it gives a nice tang and melts smoothly for creamy, cheesy goodness.
Olive oil: For sautéing the onion and beef, helps build flavor right from the start.
Lean ground beef: The star protein here, lean to keep things from getting too greasy but still juicy.
Granulated garlic: Provides a mellow garlic flavor throughout without overpowering.
Kosher salt and black pepper: Simple, essential seasoning to bring everything together.
Tomato paste: Gives that subtle umami and richness reminiscent of burger sauce.
Worcestershire sauce: Adds complexity and a touch of savory depth, making the beef taste incredible.
Beef broth: The liquid that cooks the pasta and infuses the dish with beefy flavor.
Diced tomatoes: For freshness and a bit of brightness amidst all the richness.
Dried elbow macaroni: Classic, holds sauce well, and cooks gently in the broth for tender pasta.
Fresh parsley or scallion (optional): A fresh hit on top for color and a mild bite to contrast the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this my own by playing with cheeses or throwing in extras like sautéed mushrooms or a pinch of smoked paprika. It’s a recipe that’s forgiving and handles some tweaks without losing that cheeseburger heart.

Variation: One time I swapped half the sharp cheddar for mozzarella for extra stretchiness—and it was a hit! You could also swap elbow macaroni for shells or small penne.
Dietary Change: Use ground turkey or plant-based meat for a lighter or vegetarian-friendly twist.
Seasonal Add-in: Try stirring in roasted red peppers or caramelized onions for seasonal flavor boosts.
Spicy Kick: Add a dash of hot sauce or a little cayenne if you like a bit of heat with your cheeseburger vibes.

Step-by-Step: How I Make Cheeseburger Casserole with Ground Beef Recipe

The dish shows a white plate with brown edges holding a comforting mix of twisted pasta layered with a thick, reddish-brown meat sauce scattered all over. Patches of melted golden-yellow cheese sit on top, slightly browned in spots, adding texture and gloss. Fresh green parsley leaves are sprinkled for color and freshness throughout the pasta. On the lower left side of the plate, lines of bright red ketchup and yellow mustard sit side by side, adding contrast. A silver fork rests near the upper right edge of the pasta. The background is a softly lit white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Onions and Brown the Beef

Start by heating your olive oil in a sturdy Dutch oven or a large high-sided skillet to medium-high. When it’s shimmering, add your diced onion and ground beef. Break the meat up with a wooden spoon and season it with granulated garlic, kosher salt, and black pepper. Stir and cook until the beef is no longer pink and the onions are soft—about 6 to 7 minutes. Watching the beef closely here prevents drying out, so keep it moving!

Step 2: Add Tomato Paste and Worcestershire for Depth

Stir in the tomato paste and Worcestershire sauce. Let this cook for about a minute so the tomato paste darkens and concentrates its flavor. This little step is magic—it deepens the sauce and gives it that textural richness that makes the casserole taste homemade, not just like pasta with meat.

Step 3: Pour in Broth, Tomatoes, and Season

Next, add about 3 ¼ cups of beef broth, the canned diced tomatoes with their juices, and the remaining salt and black pepper. Bring this mixture to a gentle boil—this will be the flavorful cooking liquid for your pasta, so don’t rush it!

Step 4: Cook the Pasta Right in the Sauce

Stir in the uncooked elbow macaroni. Let it simmer over medium heat, stirring occasionally so it cooks evenly and doesn’t stick. It'll take about 10 minutes to get tender. If the pasta soaks up all the broth before it's quite done, just add a splash more broth. This technique keeps the casserole creamy and perfectly saucy.

Step 5: Stir in Cheese and Season to Taste

Remove the pot from heat, then stir in most of your shredded sharp cheddar so it melts through and thickens the sauce. Now’s the time to taste—add extra salt and pepper if you like, because the cheese and broth sometimes mellow the flavors.

Step 6: Melt or Broil the Cheese on Top

Sprinkle the remaining cheese evenly on top. If you want a smooth, melted finish, cover the pot and let it sit a few minutes until the cheese softens. For a bubbly, golden crust, transfer the skillet to a broiler-safe spot and broil uncovered for 2 to 3 minutes—just keep a close eye to avoid burning. This crispy top adds a restaurant-style wow factor!

Top Tip

From cooking this Cheeseburger Casserole with Ground Beef Recipe several times, I learned that patience with the pasta is key. Rushing this step usually leads to undercooked or mushy noodles, and nobody wants that.

Patient Pasta Cooking: Stir the pasta gently and regularly so it cooks evenly and doesn’t clump up.
Broth Top-Up: Keep extra beef broth on hand because the pasta might soak up more liquid, especially if you’re using a different shape.
Broil with Care: When browning the cheese on top, stay close by to catch it at that perfect golden moment before it burns.
Season Last: I always taste after cheese is mixed in—sometimes it needs an extra pinch of salt or pepper.

How to Serve Cheeseburger Casserole with Ground Beef Recipe

cheeseburger casserole - Serving Suggestion

Garnishes

I usually sprinkle some finely chopped fresh parsley on top after it’s plated to add a pop of color and a fresh herbal brightness that cuts the richness. Sometimes I swap parsley for thinly sliced scallions if I’m feeling a bit more pungent and oniony—it’s a nice balance.

Side Dishes

For sides, I like to keep it simple. A crisp green salad with a tangy vinaigrette or some roasted veggies like broccoli or green beans are perfect companions. Occasionally, we add some garlic bread for those who want to scoop up every cheesy bite.

Creative Ways to Present

For casual get-togethers, I’ve served this in a big cast-iron skillet right from oven to table—it makes it feel rustic and inviting. For parties, you could portion the casserole into mini ramekins so everyone has their own cheesy casserole serving, which always feels special.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I think the flavors actually deepen overnight, making for a tastier second meal. Just be sure to let it cool completely before storing to avoid soggy pasta.

Freezing

I’ve frozen this casserole successfully by cooling it fully, then portioning into freezer-safe containers. Just know the pasta texture softens a bit after freezing—still tasty but best if eaten within 2 months.

Reheating

I reheat leftovers gently in the microwave or oven, adding a splash of broth or water if it looks dry. Covering it loosely helps keep moisture in and cheese melty. If you want to crisp it back up, a quick oven broil at the end works wonders.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! While elbow macaroni is classic and holds sauce well, small shells, penne, or rotini also work nicely. Just keep an eye on cooking time since shapes vary.

What if I don’t have Worcestershire sauce?

You can substitute Worcestershire sauce with a bit of soy sauce or a splash of balsamic vinegar for a similar depth of flavor. The tomato paste also helps add richness.

How can I make this recipe more kid-friendly?

This casserole is naturally kid-friendly thanks to the familiar cheeseburger flavors. You can reduce seasonings like black pepper or leave out any spicy add-ins. Adding extra cheese always helps win over picky eaters!

Can I make this recipe gluten-free?

Yes! Simply swap out the elbow macaroni for your favorite gluten-free pasta and ensure your beef broth and other ingredients don’t contain gluten. Cooking times might vary slightly, so watch the pasta closely.

Final Thoughts

This Cheeseburger Casserole with Ground Beef Recipe holds a special place for me because it takes something as simple as a cheeseburger and transforms it into a comforting, crowd-pleasing meal that’s easy to make and always hits the spot. I’m excited for you to make it your own and enjoy those ooey-gooey cheesy bites as much as I do — so go ahead, give it a try and make your kitchen smell like pure comfort!