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Square overhead shot of a skillet of mac and cheese with ground beef.
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5 from 7 votes

Mac and Cheese with Ground Beef

This easy stovetop mac and cheese with ground beef combines creamy pasta, seasoned meat, and tender veggies for a satisfying family dinner. Ready in about 30 minutes!
Course Dinner
Cuisine American
Keyword beefy mac and cheese, cheeseburger macaroni, hamburger mac and cheese, loaded mac and cheese with ground beef, mac and cheese with ground beef
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 500kcal
Author Blair Lonergan

Equipment

  • large skillet or Dutch oven

Ingredients

  • 1 lb. ground beef
  • 1 small onion, diced (about 1 cup total)
  • 1 medium green bell pepper, seeded and diced (about 1 cup total)
  • 1 large clove garlic, minced (about 1 teaspoon total)
  • 1 (15 ounce) can tomato sauce
  • 1 (15.25 ounce) can corn, drained
  • 1 (14.5 ounce) can petite-diced tomatoes, drained
  • 1 (14 ounce) box Kraft Deluxe Mac and Cheese (or other similar boxed mac and cheese with the creamy cheese pouch)
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: chopped fresh parsley or other herbs or sliced green onions

Instructions

  • Prepare the macaroni and cheese according to the package directions.
    Kraft Deluxe mac and cheese in a stainless steel pot.
  • Meanwhile, in a large skillet or Dutch oven, cook the ground beef, onion, bell pepper, and garlic over medium-high heat until the meat is no longer pink. Drain off the excess grease.
    Browning ground beef with peppers and onions in a skillet.
  • Stir in the tomato sauce, corn, and diced tomatoes. Gently simmer over low heat for about 5 minutes, stirring regularly.
    Ground beef mixture in a skillet with corn, tomatoes, peppers, and onions.
  • Add the cooked macaroni and cheese to the beef mixture; stir to combine. Taste and season with salt and pepper if desired.
    Horizontal overhead shot of mac and cheese with ground beef.
  • Garnish with chopped fresh herbs or sliced green onions; serve immediately.
    Horizontal overhead shot of two white bowls with mac and cheese with hamburger on a table.

Video

Notes

  • Best mac and cheese to use: Look for boxed mac and cheese with a creamy cheese pouch (not powdered cheese). Kraft Deluxe and Velveeta Shells and Cheese both work well.
  • Drain the beef: Removing excess grease after browning keeps the dish from being greasy or watery.
  • Don't overcook the pasta: Cook it just until al dente. It will continue to absorb moisture when combined with the beef mixture.
  • Make it saucier: Stir in a splash of milk or beef broth at the end if you prefer more sauce.
  • Protein swaps: Ground turkey, ground chicken, or Italian sausage can replace the ground beef.
  • Add more veggies: Broccoli, zucchini, or mushrooms are all great additions.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 1 month.
  • Reheating: Warm on the stovetop over low heat or in the microwave. Add a splash of milk if the pasta seems dry.

Nutrition

Serving: 1/6 of the recipe | Calories: 500kcal | Carbohydrates: 57g | Protein: 27g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 985mg | Potassium: 973mg | Fiber: 5g | Sugar: 10g | Vitamin A: 714IU | Vitamin C: 32mg | Calcium: 148mg | Iron: 5mg