Cheeseburger Casserole

Take mac and cheese to the next level!

By Hannah Klinger and Recipe by: Sloane LaytonPublished: Apr 6, 2023

No Reviews

Be the first to review!

Jump to recipe

Cheeseburger casserole proves that, yes, just about any dish (from pizza to tacos and even chicken cordon bleu) can be remade for the baking dish. This recipe starts with inspiration from another retro favorite: Hamburger Helper. A creamy sharp Cheddar sauce binds the macaroni and seasoned beef together. Slices of American cheese top the casserole, and a crispy panko and sesame seed topping even mimics the burger bun! Skip pre-shredded cheese for this casserole and go for the block—you’ll get a better value for your money and freshly grated cheese will melt nicely in the sauce. Add this casserole to your family’s comfort food go-tos, your potluck standbys, and your nostalgic-yet-new favorites.

What is a roux?

A roux is flour that’s been cooked in fat, like butter or oil. It’s the base for lots of creamy sauces and rich soups, helping them to thicken. Cooking the flour for a couple minutes before adding liquid gets rid of that raw flour flavor.

What is grilling seasoning made of?

Grilling seasoning and worcestershire sauce gives this casserole its cheeseburger vibes. The seasoning blend usually combines salt, black pepper, onion powder, garlic powder, chili powder, and paprika. Try shaking it over patties, steaks, and chicken at your next cookout.

Does beef need to be drained for cheeseburger casserole?

Many recipes call to drain the fat from beef after browning and to wipe out the skillet. No need to do that here: Lean ground beef won’t give off too much fat, and it’ll only add flavor to the cheese sauce when cooked with the flour.

Advertisement - Continue Reading Below

Yields:: 8 - 10 serving(s)
Prep Time:: 30 mins
Total Time:: 45 mins

Ingredients

For the Casserole:

1 lb.
dried elbow macaroni
1 lb.
lean ground beef (90/10)
3 tbsp.
unsalted butter
1/4 c.
all-purpose flour
3 c.
whole milk
1 tbsp.
mustard (Dijon or yellow)
2 tbsp.
grilling seasoning
2 tsp.
Worcestershire sauce
1 tsp.
kosher salt, plus more for pasta water
12 oz.
sharp cheddar cheese, grated and divided (about 3 cups)
Nonstick cooking spray
8
slices American cheese

For the Topping:

1 c.
panko breadcrumbs
1/4 c.
unsalted butter, melted
3 tbsp.
sesame seeds
1/2 tsp.
kosher salt

Nutrition Information

Per Serving (Serves 10)

Calories693 Fat42 gSaturated fat20 gTrans fat1 gCholesterol111 mgSodium579 mgCarbohydrates47 gFiber2 gSugar5 gProtein30 gVitamin D1 mcgCalcium517 mgIron3 mgPotassium447 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by

Directions

1. Step 1For the casserole: Preheat the oven to 425°F. Bring a large pot of water to a boil. Season generously with salt. Cook the macaroni until al dente, 7 to 8 minutes. Drain and set aside.
2. Step 2In a large Dutch oven, cook the ground beef over medium heat, stirring occasionally to break into small pieces, until browned and cooked through, 7 to 8 minutes. Using a slotted spoon, transfer the beef to a paper towel-lined plate. Set aside.
3. Step 3 Add the butter to the Dutch oven with the beef drippings and melt over medium heat. Sprinkle in the flour. Cook, whisking constantly, until lightly browned, about 2 minutes. Gradually whisk in the milk. Cook, whisking constantly, until thickened and bubbly, about 5 minutes. Reduce to low heat. Whisk in the mustard, grilling seasoning, Worcestershire, salt, and 2 cups of cheddar cheese, until melted and combined. Stir in the beef and macaroni. Transfer the mixture to a lightly greased 9x13-inch baking dish. Top with the remaining 1 cup of cheddar cheese, then lay the American cheese slices over top to fully cover the casserole. (Tear the pieces as needed.)
4. Step 4For the topping. In a small bowl, stir together the panko, butter, sesame seeds, and salt. Sprinkle the mixture evenly over the pasta. Bake until golden brown and bubbly, 15 to 20 minutes. Let cool for 5 minutes.