Cheeseburger Mac

Ground Beef served with macaroni noodles and a cheesy sauce. A favorite for kids and adults alike.

  • 30
  • 4
  • 400
  • 36 g


  • 1 pound Ground Beef (93% lean or leaner)
  • 1-3/4 cups water
  • 1 cup dry elbow macaroni
  • 6 ounces processed cheese spread, cut into cubes
  • 8 to 10 dill pickle slices (optional)


  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Stir in water and macaroni; bring to a boil. Reduce heat; cover and simmer 9 to 11 minutes or until macaroni is tender.

  3. Stir in cheese cubes. Cook 1 to 2 minutes or until heated through, stirring occasionally.

  4. Season with salt and pepper, as desired. Serve beef mixture topped with pickle slices, if desired.


0 % *


0 % DV **


0 % DV

3.8 mg IRON

0 % DV

7.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 cup: 396 Calories; 156.6 Calories from fat; 17.4g Total Fat (9 g Saturated Fat; 0.1 g Trans Fat; 0.7 g Polyunsaturated Fat; 6 g Monounsaturated Fat;) 107 mg Cholesterol; 768 mg Sodium; 23 g Total Carbohydrate; 0.8 g Dietary Fiber; 3.8 g Total Sugars; 36 g Protein; 0 g Added Sugars; 259 mg Calcium; 3.8 mg Iron; 534 mg Potassium; 8.8 mcg Vitamin D; 0.5 mg Riboflavin; 8.1 mg NE Niacin; 0.5 mg Vitamin B6; 3 mcg Vitamin B12; 642 mg Phosphorus; 7.9 mg Zinc; 42.3 mcg Selenium; 113.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium, and Potassium.

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