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Easy Weeknight Cheeseburger Pasta Casserole with Tangy Sauce

A close-up serving of baked cheeseburger casserole featuring elbow macaroni, ground beef, and a thick layer of melted, browned cheddar cheese.
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This recipe transforms classic cheeseburger flavors into a simple, hearty pasta casserole. It uses ground beef, elbow macaroni, and a tangy sauce, making it a perfect, quick, one-pot meal for busy weeknights.

Ingredients

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  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon yellow mustard
  • 1 tablespoon ketchup
  • 2 cups uncooked elbow macaroni pasta
  • 3 cups shredded sharp cheddar cheese
  • 2 1/2 cups milk
  • 1/2 cup water
  • 1/4 cup dill pickle relish (or finely chopped pickles)
  • 1/4 cup mayonnaise

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, brown the ground beef with the chopped onion. Drain off any excess grease.
  3. Stir the salt, pepper, and onion powder into the beef mixture. Cook for one minute.
  4. Add the mustard and ketchup to the skillet, mixing well to coat the beef.
  5. Add the uncooked elbow macaroni, milk, water, and pickle relish to the skillet. Bring the mixture to a simmer, stirring often. Reduce heat to low, cover, and cook for 10 to 12 minutes, or until the pasta is almost tender. Stir occasionally to prevent sticking.
  6. While the pasta cooks, mix the mayonnaise and 1 cup of the shredded cheddar cheese in a small bowl to create the tangy sauce base.
  7. Remove the skillet from the heat. Stir in the mayonnaise and cheese mixture until it melts into the sauce.
  8. Transfer the beef and pasta mixture to the prepared baking dish. Top evenly with the remaining 2 cups of shredded cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let it rest for 5 minutes before serving.

Notes

  • For a tater tot bake variation, skip the pasta, use 3 cups of cooked, drained ground beef, and top the casserole with one bag (about 24 ounces) of frozen tater tots before baking. Bake at 400 degrees Fahrenheit for 25 minutes, then add cheese and bake until golden.
  • You can substitute Dijon mustard for yellow mustard for a slightly sharper flavor.
  • Use sharp cheddar cheese for the best cheeseburger flavor.

Nutrition

Find it online: https://littlekitchendiary.com/cheeseburger-casserole-easy-weeknight-dinner/