Cheesy Macaroni Hamburger Dish

This cheesy macaroni hamburger dish brings together the comforting flavors of creamy cheese and hearty ground beef in one satisfying casserole. It’s a perfect meal when you want something filling, delicious, and easy to prepare for family dinners or casual gatherings.

I first made this dish on a busy weeknight when I needed something quick but still comforting. Since then, it’s become a family favorite that everyone asks for regularly on chilly evenings.

Ingredients

• One pound ground beef: the savory protein base for the dish opt for lean to avoid excess grease
• One medium onion, chopped: adds sweetness and depth to the beef mixture
• Two cups dry elbow macaroni: classic pasta shape that holds cheese well choose good quality pasta to avoid mushiness
• Eight ounces Velveeta cheese, melted: creates a smooth creamy texture Velveeta’s melting properties are key
• Eight ounces sour cream: adds tang and richness to the sauce
• Half cup grated Parmesan cheese: provides a salty nutty flavor freshly grated is best
• Quarter cup whole milk: thins out the sauce for easy mixing
• Eight slices American cheese: melts beautifully on top for a classic cheesy crust
• One can cheddar cheese soup: enhances the cheese flavor and helps bind the casserole
• Half teaspoon onion powder: for an extra layer of onion flavor
• One teaspoon garlic powder: balances the richness and brightens the dish
• Salt and black pepper to taste: essential for seasoning
• One cup crushed Ritz cracker crumbs: gives a buttery crunchy topping finely crushed for even coverage

Instructions

Sauté the Beef and Onion:

In a skillet over medium-high heat cook the ground beef with chopped onions until the beef is browned and the onions are tender and translucent. Season with salt and pepper during cooking to enhance the flavors. Drain any excess fat to keep the casserole from becoming greasy.

Cook the Macaroni:

Boil the elbow macaroni in salted water until just al dente about seven to eight minutes. It is important not to overcook the pasta because it will continue cooking in the oven. Drain the macaroni thoroughly and return it to the pot to keep warm.

Melt and Mix Velveeta Cheese:

Melt the Velveeta cheese gently either in the microwave or on low heat on the stove. Stir the melted Velveeta into the warm macaroni until every piece is evenly coated with creamy cheese.

Prepare the Sauce:

In the same skillet used for beef or in a separate bowl combine sour cream cheddar cheese soup onion powder garlic powder grated Parmesan and whole milk. Stir the mixture until it is smooth and uniform with no lumps.

Combine Ingredients:

Gently fold the cheesy macaroni and browned beef mixture into the sauce until everything is fully combined but not overly mashed. The goal is a harmonious blend of beef cheese and pasta.

Assemble the Casserole:

Grease a nine by thirteen inch baking dish to prevent sticking. Spread the combined mixture evenly into the dish creating a flat level surface for even baking.

Add Cheese and Cracker Topping:

Layer the American cheese slices evenly over the top of the casserole. Then sprinkle the cup of crushed Ritz cracker crumbs evenly over the cheese. This topping will bake into a golden crispy crust.

Bake and Serve:

Bake the dish uncovered in a preheated oven at 350 degrees Fahrenheit or 177 degrees Celsius for 20 to 25 minutes. Look for a golden brown and bubbly top as your cue the dish is ready. Let the casserole rest briefly so it firms up before serving.

One of my favorite ingredients in this recipe is the Velveeta cheese because it melts so smoothly and ties all the flavors together. I remember serving this casserole to friends during a cold weekend and getting nothing but rave reviews. It’s become my go-to when I want to impress without spending hours cooking.

Storage Tips

Allow the casserole to cool completely before covering it tightly with foil or transferring to airtight containers. It will keep well in the refrigerator for three to four days. For longer storage freeze in portions and thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you prefer a sharper cheese swap the American slices for cheddar cheese slices. Cottage cheese can replace sour cream for a lighter twist. Ground turkey or chicken can be used instead of beef for a leaner option.

Serving Suggestions

This casserole pairs wonderfully with a crisp green salad dressed with a simple vinaigrette or steamed vegetables like broccoli or green beans to add freshness and balance to the rich flavors.

This dish is truly a comforting classic that brings people together. Enjoy your cooking and the happy faces around the table.

FAQs about Recipes

→ What type of pasta is best for this dish?

Elbow macaroni works best as it holds the creamy cheese sauce well and bakes evenly.

→ How do I prevent the top from burning while baking?

Keep an eye during the last 5 minutes of baking and cover loosely with foil if browning too quickly.

→ Can I substitute Velveeta cheese with another type?

Processed cheeses like Velveeta melt smoothly, but mild cheddar can be used for a sharper flavor.

→ How long should I cook the beef and onions?

Cook until the beef is fully browned and onions are translucent, around 7-10 minutes over medium-high heat.

→ What’s the purpose of crushed Ritz crackers on top?

They add a crunchy, buttery texture contrast to the creamy baked macaroni beneath.