Mac and Cheese with Ground Beef is creamy, cheesy, and loaded with a tangy tomato kick. It's comfort food ready in 30 minutes, one pot, zero stress.
When my kids begged for mac and cheese on repeat, I started sneaking in ground beef to make it a meal. That's how this beefy macaroni and cheese was born. No Velveeta, no boxed shortcuts. Just real ingredients, pantry staples, and a method that's still fast enough for Tuesday nights.
This recipe checks all the boxes. It's hearty, budget-friendly, and doesn't leave you with a pile of dishes. The best part? You can make it two ways. Stovetop gives you that classic simmer and stir comfort, while the Instant Pot version locks in flavor and saves you a few extra minutes.
This recipe is similar to my Smoked Gouda Mac and Cheese with Bacon, which is where my love for one-pot mac and cheese came from.
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Recipe Highlights
- One pot from start to finish
- Ready in 30 minutes flat
- Family-friendly, picky eater approved
- Creamy, cheesy sauce without Velveeta
- Works on stovetop or Instant Pot
Ingredient Notes and Substitutions
- Ground beef: We prefer using leaner beef so it's not so greasy.
- Elbow macaroni: small shells or rotini hold sauce well
- Cheddar cheese: Try sharp cheddar for extra flavor. Monterey Jack or Colby Jack melts smoothly, too.
- Beef broth: chicken broth works
See the recipe card for full information on ingredients and quantities.
How to Make Mac and Cheese with Ground Beef Step by Step
Step 1: Brown the ground beef and onion. Season it up.
Step 2: Stir in broth, tomato sauce, milk, and pasta.
Step 3: Simmer the pasta until it is cooked and the liquid is absorbed.
Step 4: Stir in cheese and top with even more cheese. Cover for a few minutes until the cheese is melted.
If using the Instant Pot, you'll cook everything except the milk and cheese under pressure for a few minutes, then stir those in at the end.
See the recipe card for more details.
Cooking Tips
- Use freshly shredded cheese for smoother melting.
- Add a splash of hot sauce to deepen the flavor without making it spicy.
- Don't overcook the pasta. It will keep softening as it sits.
- Stir often while simmering so the bottom doesn't burn.
- Store leftovers with a splash of milk stirred in to keep it creamy.
Must Try Variations
Because we make this so often, we try to mix up the flavors to keep it interesting. Here are some of the ways we've tried it and have loved it!
Tex-Mex - Add a can of rinsed and drained black beans and swap seasonings for taco seasoning instead.
Chili Mac - Add chili powder, cumin, kidney beans, and a can of diced green chilis.
Buffalo Mac - Try it with buffalo sauce and blue cheese crumbles.
Ground Beef Mac and Cheese Serving Suggestions
- Hearty veggies like Proscuitto Brussel Sprouts or Parmesan Roasted Frozen Green Beans
- We love pairing it with a light salad like Beet Cucumber Salad
- If you don't mind the carbs, make some Air Fryer Cheese Toast, which is perfect for soaking up the sauce.
Storage and Reheating Tips
Reheat with a splash of milk or broth to loosen the sauce. Store in an airtight container for up to 4 days. Freeze leftovers for up to 2 months. Thaw overnight and reheat in the microwave or on the stove.
Common Questions
Pre-shredded cheese has anti-caking agents that prevent smooth melting. Shred from a block for best results.
You can reduce or omit tomato sauce, but you'll need to balance the liquid so it doesn't dry - add extra broth or milk if you skip it.
It's likely overcooked. Keep the pasta just submerged and pull off heat while still slightly firm (it will continue softening).
If you tried this Mac and Cheese with Ground Beef or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mac and Cheese with Ground Beef
Equipment
- Pressure Cooker optional
Ingredients
- 1 lb ground beef
- 1 small onion chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon worcestershire sauce
- Salt and pepper to taste
- 1 cup milk
- 2 cups beef broth
- 2 cups elbow macaroni uncooked
- 1 8 oz can tomato sauce
- 1 ½ cup shredded cheddar cheese
Instructions
Stovetop Instructions
- In a large pot, cook 1 lb ground beef with 1 small chopped onion over medium-high heat until the beef is browned and the onion is soft, about 5-6 minutes. Drain excess grease if needed.
- Stir in 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and a good pinch of salt and pepper. Cook for 1 minute to bloom the spices.
- Add 1 cup milk, 2 cups beef broth, 2 cups uncooked elbow macaroni, and 1 (8 oz) can tomato sauce. Stir well so the pasta is mostly submerged.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender.
- Remove from heat and stir in 1 ½ cups shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning, then serve hot with an extra sprinkle of cheese or parsley if you'd like.
Instant Pot Instructions
- Set the Instant Pot to Sauté. Add 1 lb ground beef and 1 small chopped onion. Cook until the beef is browned and onion is soft, about 5 minutes. Drain excess grease if needed.
- Stir in 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and a pinch of salt and pepper. Cook for 1 minute.
- Turn off Sauté. Add 2 cups beef broth, 1 (8 oz) can tomato sauce, and 2 cups uncooked elbow macaroni. Stir well, making sure the pasta is mostly submerged. (Hold off on the milk and cheese until after pressure cooking.)
- Seal the Instant Pot lid, set the valve to Sealing, and cook on Manual/High Pressure for 4 minutes.
- Once done, allow a quick release of pressure. Carefully open the lid.
- Stir in 1 cup milk, then add 1 ½ cups shredded cheddar cheese. Mix until creamy and smooth. Taste and adjust seasoning if needed.
- Serve hot, with extra cheese or parsley if you're feeling fancy.
Notes
- Refrigerate for up to 4 days.
- Freeze leftovers for up to 2 months. Thaw overnight and reheat in the microwave or on the stove.
- Reheat with a splash of milk or broth to loosen the sauce.
- Use freshly grated cheese for the best results
- Stir often while simmering so the bottom doesn't burn.
- Store with a splash of milk to keep from drying out
Sissy says
I made this last night for my family. It was a big hit. The recipe was easy to follow and it was delicious.
Kate says
So glad to hear it was a hit with your family! 🎉 Thanks for trying the recipe!