Cheeseburger Macaroni and Cheese

I love to play around with mac and cheese flavors to make them taste like classic dishes that we all love! This one tastes exactly like a big, juicy, all-American cheeseburger with lots of melty cheese, grilled onions, pickles, ketchup, and mustard. If you shut your eyes and take a bite, you'll be amazed! A green salad or Caesar salad is a great accompaniment for this.

1
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 1 (16 ounce) package cavatappi (corkscrew macaroni)

  • 1 tablespoon unsalted butter

  • 1 medium red onion, chopped

  • 1 pound lean ground sirloin

  • salt and ground black pepper to taste

  • 1 quart milk

  • ½ cup unsalted butter

  • ½ cup all-purpose flour

  • 16 slices deli-style American cheese, cut into pieces

  • 1 cup shredded extra-sharp Cheddar cheese

  • 2 cups shredded Cheddar-Monterey Jack cheese blend

  • 1 pinch ground nutmeg

  • ½ cup ketchup

  • cup yellow mustard

  • 1 ½ tablespoons chopped fresh dill

  • 4 small tomatoes, sliced

  • 1 cup panko bread crumbs

  • 1 cup crushed potato chips

  • ¼ cup shredded Parmesan cheese

  • 1 tablespoon extra-virgin olive oil

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of lightly salted water to a boil and add oil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain well in a strainer and set aside. Rinse and wipe out the pot.

  3. Melt 1 tablespoon butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes. Add ground sirloin, breaking it up and cooking until brown all the way through, 7 to 10 minutes more. Season with salt and pepper.

  4. Meanwhile, heat milk in a small saucepan over medium-low heat, making sure it does not boil.

  5. Melt 1/2 cup of butter in the large pot over low heat and add flour. Cook for 2 minutes, stirring with a whisk. Add hot milk to the pot, whisking constantly, until thickened and smooth, 3 to 5 minutes. Remove from heat and add American cheese, Cheddar cheese, and Cheddar-Jack cheese. Season with 1 tablespoon salt, a pinch of nutmeg, and black pepper to taste. Stir until melted, about 2 minutes more. Add ketchup, mustard, and dill. Stir cooked pasta and sirloin mixture into the cheese. Pour macaroni and cheese into a large baking dish.

  6. Arrange sliced tomatoes on top of macaroni and cheese and season with salt and pepper.

  7. Combine break crumbs, potato chips, Parmesan cheese, and olive oil in a resealable plastic bag. Seal bag and shake to combine. Sprinkle topping evenly over tomatoes in the baking dish.

  8. Bake in the preheated oven until sauce is bubbly and bread crumb topping is browned, 30 to 35 minutes.

Cook's Note:

You may also use wagon wheel pasta in this dish.

Nutrition Facts (per serving)

497 Calories
29g Fat
39g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 497
% Daily Value *
Total Fat 29g 37%
Saturated Fat 17g 83%
Cholesterol 82mg 27%
Sodium 818mg 36%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 24g
Vitamin C 6mg 30%
Calcium 309mg 24%
Iron 1mg 5%
Potassium 395mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.