A childhood favourite made from scratch, this homemade cheeseburger macaroni recipe is delicious, comforting and super easy to make right in the Instant Pot!
Before I go onto this easy cheeseburger macaroni recipe I have to share a little story.
So I was gone from civilization earlier this week. Yep, Dawn was off the grid.
What did I do?
I left the house without my phone.
No phone for the entire day (i.e. also known as my idea of living on the wild side).
Okay, not really, but you don’t realize how much you rely, reach for or depend (not sure if that’s the right word) on something until you don’t have.
I was seriously catching myself throughout the day reaching for my phone with no phone to be had.
I felt naked.
Anyone else ever forget their phone and felt so lost?? Anyway, when I got my phone in my little hands again everything felt right. Ha! It was like that song Reunited. LOL!!
Truth be told, it was probably a good thing. We all spend too much time with our face in our phones anyway, don’t we?
Onto this delicious ground beef Instant Pot recipe, shall we?
Love macaroni recipes? Try this creamy stove-top mac and cheese!
Homemade Cheeseburger Macaroni Recipe
Know those boxed hamburger meals? The ones with the cute little hand character on the front of the package? Basically, you add a little meat and milk to the box mix and way to go.
I loved that growing up! Well, this is a homemade version, but better! There’s no powdered flavour packets and it tastes absolutely delicious!
How to Make this Recipe
Full details on how to make this homemade cheeseburger macaroni recipe are in the recipe card below, but here are the basics:
- In Instant Pot, cook onion and garlic in olive oil using the ‘Sauté’ setting.
- Add beef, salt, pepper, Worcestershire sauce, hot sauce and tomato paste. Cook until meat is no longer pink and cooked through.
- Next goes broth and dried pasta.
- Cover and lock Instant Pot, set to ‘Seal’ and pressure cook on high for just 5 minutes
- Once time is up, carefully quick release pressure. Once pressure valve goes down, carefully unlock and stir in cheese, allowing it to melt and get all gooey and delish.
- If you opt to use creme fraiche, stir that in (or you could use sour cream).
- Enjoy (and try not to eat straight from the pot like me, hehehe).
Oh, and no judgement, but I sometimes have cheeseburger mac and cheese with ketchup. Some habits die hard.
If you’re feeling extra fancy, you could also garnish with some chopped parsley, green onion or chives. Use what you enjoy best!
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If you’re licking your screen right now, I understand, LOL.
This homemade hamburger helper recipe calls for one cup of shredded cheese. It’s kinda difficult to measure one cup of cheese because, like flour, for example, the quantity could vary depending on how well it’s stuffed into the cup; feel me? It works out to be about 4 ounces or 120 grams or about ¼ of a one-pound block of cheese. If you like things extra cheesy, feel free to add more.
Speaking of cheese, I’ve made this with both cheddar and mozzarella (and sometimes a combo of the two). Just pick whatever you enjoy as long as it’s a good melting cheese.
Don’t have or prefer to use another type of protein? Try ground turkey or chicken.
Like things more spicy? Add more hot sauce or cayenne. Like less spicy? Omit or add less.
The sauce will thicken further as it stands.
Macaroni noodles were used here because it’s traditional for this recipe. However, if you’d rather try something else, use a similarly sized pasta.
More Comfort Recipes
Hope you love this cheeseburger macaroni recipe as much as we do!
Stay tuned for another tasty ground beef recipe coming your way shortly.
If you make this easy cheeseburger mac and cheese recipe, be sure to leave a comment below. Love to know how you enjoyed!
Cheeseburger Macaroni Recipe (in the Instant Pot)
- 1 tablespoon olive oil
- 1 small yellow onion , peeled and diced
- 3 cloves garlic , minced
- ½ pound lean ground beef (about 227 grams or 8 ounces)
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 teaspoons Worcestershire sauce
- 1 tablespoon hot sauce (use your favourite. I used Sriracha)
- 2 tablespoons tomato paste
- 8 ounces dried macaroni noodles (about 2 cups)
- 2 cups low sodium beef broth
- 4 ounces shredded mozzarella or cheddar cheese (about 1 cup (or try a combo of both))
- ¼ cup creme fraiche (or full-fat sour cream, optional)
- Turn Instant Pot to 'Sauté'.Note: Settings may vary on your Instant Pot, depending on the model. Please refer to the manufacturer's guide on how to use your Instant Pot.
- Adjust the [+] or [-] button to set the timer to 12 minutes.
- Add oil and, when hot, add onion and garlic. Cook, stirring often, for about 2 minutes.
- Add beef, salt, pepper, oregano, Worcestershire sauce, hot sauce and tomato paste. Stir. Cook, stirring occasionally, and breaking up beef into crumbles as it cooks, until beef is no longer pink and cooked through, about 8 minutes.
- If there is any time left on the timer, press 'Cancel'. Stir in pasta and broth.
- Close and lock lid. Set the vent on the lid to 'Sealing' (steam valve in closed position). Ensure you follow the manufacturer's guide for closing and locking the lid.
- Set Instant Pot to 'Pressure Cook' or 'Manual' (high setting) button (depending on which model you have). Adjust the [+] or [-] button to set the timer to 5 minutes (it will take roughly 5 minutes to come to pressure before the Instant Pot starts to count down the 5 minutes cook time).
- After the pressure cook cycle is up, follow the manufacturer's guide for Quick Release and wait until the Quick Release cycle is complete. Unlock and remove lid, being careful of any remaining steam (ensure you follow the manufacturer's guide for unlocking and removing the lid).
- Stir in cheese. Let sit 3 to 4 minutes until cheese melts. Stir in creme fraiche or sour cream (if using). Serve and enjoy!
- The sauce will thicken further as it stands.
- Macaroni noodles were used here because it’s traditional for this recipe. However, if you’d rather try something else, use a similarly sized pasta.
- Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.