Cheeseburger Macaroni and Cheese Recipe

Spice up mac and cheese night with tomatoes and chiles.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated April 10, 2024
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J. Kenji Lopez-Alt

Why It Works

Canned tomato and chiles is a simple way to add flavor and moisture to ground beef.

An sauce base of cornstarch, eggs, and evaporated milk keep the cheese sauce creamy and thick.

What happens when your gooey cheese sauce and your hamburger get tired of night after night of going with the same old cheeseburger dip style and want to spice things up by perhaps inviting a third member to join the party? Well it all depends on who that third party is, but I've heard that the macaroni acting all cool and coy in the pantry over there is a practicing pastafarian secretly yearning to touch one and all with his noodly appendages.

Tonight, we feast on cheeseburger macaroni and cheese.

To get things swingin', start by browning off some ground beef in a skillet with some scallion whites, then adding a can of Ro*Tel (diced tomatoes and green chiles), along with the scallion greens. Then all you've got to do is stir this whole mixture into your macaroni and cheese base, and get ready for a night of pure, hedonistic delight. Want to spice it up even more? Leave your inhibitions at the door, toss in a handful of minced pickled jalapeños, and hope you don't regret it in the morning.

April 2013

Recipe Details

Cheeseburger Macaroni and Cheese Recipe

Prep 5 mins
Cook 25 mins
Active 30 mins
Total 30 mins
Serves 4 servings

Ingredients

  • 2 teaspoons cornstarch

  • 1 (12-ounce) can evaporated milk

  • 2 large eggs

  • Kosher salt

  • 1 tablespoon vegetable or canola oil

  • 1 pound ground chuck

  • 4 scallions, finely sliced, whites and greens reserved separately

  • 1 (14-ounce) can Ro*Tel tomatoes (see notes)

  • Freshly ground black pepper

  • 1/2 pound dry elbow macaroni

  • 3 tablespoons unsalted butter

  • 4 ounces grated American cheese

  • 8 ounces grated cheddar cheese

Directions

  1. Combine cornstarch, evaporated milk, and eggs in a small bowl and whisk until homogenous. Set aside.

  2. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet over high heat until shimmering. Add beef and cook, breaking it up, until no longer pink, about 8 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add Ro*Tel tomatoes, stir to combine, season to taste with salt and pepper, and set aside.

  3. Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, butter, evaporated milk mixture, and both cheeses. Cook over low heat, stirring constantly, until cheese is melted and pasta is creamy and smooth. Stir in beef mixture. Transfer to a serving bowl, top with scallion greens, and serve immediately.

Notes

Ro*Tel tomatoes can be found in most supermarkets in the tomato section, or ordered online from Amazon. If you can't find them, substitute 1 (14-ounce) can of diced tomatoes and 1 (3 1/2-ounce) can of diced chiles.

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Nutrition Facts (per serving)
937Calories
63gFat
38gCarbs
55gProtein
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Nutrition Facts
Servings: 4
Amount per serving
Calories937
% Daily Value*
Total Fat 63g80%
Saturated Fat 31g155%
Cholesterol 297mg99%
Sodium 1278mg56%
Total Carbohydrate 38g14%
Dietary Fiber 3g10%
Total Sugars 15g
Protein 55g
Vitamin C 18mg91%
Calcium 1103mg85%
Iron 5mg26%
Potassium 1080mg23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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