If you’re craving a quick, hearty meal that’s creamy, cheesy, and absolutely delicious, this cheesy beef & elbow pasta is the homemade version of hamburger helper you didn’t know you needed! Made in just one pot, this cheeseburger macaroni is packed with sharp cheddar cheese, a rich beef mixture, and perfectly cooked elbow macaroni noodles—all coated in a savory, creamy sauce.
If you love one-pot pastas, you will definitely love my Healthy Cajun Shrimp Pasta, Pasta Alla Vodka or Mediterranean Tuna Pasta.
Why You’ll Love This Recipe
One-Pot Wonder – No need for multiple pans or extra dishes! Everything cooks together in one large skillet, making cleanup a breeze.
Kid-Approved & Picky Eater Friendly – This cheesy, comforting pasta is a guaranteed hit with the whole family, even for those who are hesitant about new flavors. It’s a great way to sneak in a little green pepper or even mushrooms without complaints!
Better Than Boxed – Unlike store-bought hamburger helper, this homemade version is free from preservatives and artificial ingredients. Plus, you can customize it to your taste!
30-Minute Meal – With minimal prep and just one pan, this dish comes together quickly, making it perfect for busy weeknights.
Customizable – Prefer ground turkey over lean ground beef? Want a little spice? Add some more red pepper flakes. Need extra creaminess? Stir in sour cream at the end. This dish is easy to tweak to fit your family’s preferences.
Cheesy Beef & Elbow Pasta Video
If you enjoyed this video for Cheesy Beef & Elbow Pasta, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
Cheesy Beef & Elbow Pasta Ingredients
Full ingredients, photos, and instructions in the recipe card at the end of post
- 1 lb lean ground beef (or ground turkey for a lighter option)
- 1 small white onion, diced
- 4 garlic cloves, crushed
- 2 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 2 cups beef broth (or chicken broth/chicken stock) I use better than bouillon dissolved in water
- 1 cup marinara sauce
- ½ cup heavy cream (or sour cream for extra tang)
- 3 cups elbow macaroni noodles
- 1 cup sharp cheddar cheese, freshly grated
- ½ cup mozzarella cheese
- Salt & black pepper to taste
- Olive oil, if using ground turkey or chicken
Instructions
Full ingredients, photos, and instructions in the recipe card at the end of post
Cook the Meat Mixture
- Heat a large skillet over medium-high heat and add olive oil if using ground turkey or ground chicken
- Add the lean ground beef (or ground turkey) and cook until brown ground beef forms, breaking it up with a wooden spoon.
- Stir in the onions and cook for 2-3 minutes. Add in the garlic and cook for 30 seconds.
- Drain excess grease, if needed.
Build the Flavor
- Make a little space in the middle of the pan and stir in the tomato paste. Cook it for 2-3 minutes or until it is a deep red hue.
- Pour in the beef broth, marinara sauce and heavy cream.
Cook the Pasta & Shred Cheese
- Stir in the elbow macaroni noodles, ensuring they are fully submerged. Add the garlic powder, onion powder, Italian seasoning, red pepper flakes, and smoked paprika.
- Cover and cook over medium-low heat, stirring occasionally, until the pasta absorbs the sauce and becomes tender. If you run out of liquid before it is done, add in broth or heavy cream 1/2 cup at a time.
- While that is cooking, shred your mozzarella and sharp cheddar cheese.
Make It Cheesy!
- Once the pasta is cooked to al dente or to your liking, turn off the heat and stir in the sharp cheddar cheese and mozzarella cheese.
- For an extra creamy finish, stir in sour cream or an extra splash of heavy cream.
Serve & Enjoy
- Garnish with fresh parsley and a pinch of red pepper flakes for spice.
- Serve hot with a simple green salad or garlic bread for a complete meal!
Tips for the Best Results
Use Fresh Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Save Some Pasta Water – A splash of pasta water can help loosen the sauce if needed.
Make It a Beef Casserole – Transfer to a large pot or baking dish, top with more cheese, and bake for a gooey, bubbly finish!
Store Leftovers Properly – Keep in an airtight container in the fridge for up to 3 days.
FAQ
Can I use ground turkey instead of ground beef?
Yes! Ground turkey is a great substitute for lean ground beef, making the dish a bit lighter while still being flavorful.
Can I make this ahead of time?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth or pasta water to bring back the creamy consistency.
Can I freeze this dish?
Yes, but for best results, freeze it without the cheese and add fresh cheese when reheating. Store in a freezer-safe airtight container for up to 2 months.
How do I make it extra creamy?
Stir in sour cream or an extra splash of heavy cream at the end for a creamier texture.
What’s the best way to reheat leftovers?
Warm it on the stove over medium heat, stirring in a little chicken stock or milk to loosen the sauce.
Can I add vegetables to this dish?
Definitely! Try adding mushrooms, peas, or spinach for extra nutrition.
Cheesy Beef & Elbow Pasta
Ingredients
- 1 lb lean ground beef or ground turkey for a lighter option
- 1 small white onion diced
- 4 garlic cloves crushed
- 2 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tsp Italian seasoning
- 1/4 red pepper flakes
- 2 cups beef broth or chicken broth/chicken stock I use better than bouillon dissolved in water
- 1 cup marinara sauce
- ½ cup heavy cream or sour cream for extra tang
- 3 cups elbow macaroni noodles
- 1 cup sharp cheddar cheese freshly grated
- ½ cup mozzarella cheese
- Salt & black pepper to taste
- Olive oil if using ground turkey or chicken
Instructions
Cook the Meat Mixture
- Heat a large skillet over medium-high heat and add olive oil if using ground turkey or ground chicken
- Add the lean ground beef (or ground turkey) and cook until brown ground beef forms, breaking it up with a wooden spoon.
- Stir in the onions and cook for 2-3 minutes. Add in the garlic and cook for 30 seconds. Drain excess grease, if needed.
Build the Flavor
- Add the 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, 1/4 tsp red pepper flakes, and 1/2 tsp smoked paprika.
- Make a little space in the middle of the pan and stir in the 2 tbsp of tomato paste. Cook it for 2-3 minutes or until it is a deep red hue.
- Pour in the 2 cups of beef broth, 1 cup marinara sauce and 1/2 cup heavy cream.
Cook the Pasta & Shred Cheese
- Stir in the 3 cups elbow macaroni noodles, ensuring they are fully submerged.
- Cover and cook over medium-low heat, stirring occasionally, until the pasta absorbs the sauce and becomes tender. If you run out of liquid before it is done, add in broth or heavy cream 1/2 cup at a time.
- While that is cooking, shred your 1/2 cup mozzarella and 1 cup sharp cheddar cheese.
Make It Cheesy!
- Once the pasta is cooked to al dente or your preferred doneness, turn off the heat and stir in the sharp cheddar cheese and mozzarella cheese.For an extra creamy finish, stir in sour cream or an extra splash of heavy cream.
Serve & Enjoy
- Serve hot with a simple green salad or garlic bread for a complete meal!Optional: Garnish with fresh parsley and a pinch of red pepper flakes for spice.
I love hamburger helper but always feel terrible making food out of a box. This seems like a better alternative! Thank you!