17 Tasty Hamburger and Elbow Macaroni Recipes to Enjoy

Ever since I discovered how perfectly ground beef and elbow macaroni come together, I can’t stop experimenting. This collection has 17 tasty combos—from cheesy casseroles to quick skillet dinners—that’ll satisfy your comfort food cravings. Trust me, you’ll want to bookmark this one!

Classic Hamburger Elbow Macaroni Casserole

Satisfyingly rich and nostalgic, this Classic Hamburger Elbow Macaroni Casserole brings together tender pasta, seasoned ground beef, and a velvety tomato-cheese sauce in one comforting dish. It’s the kind of dinner that feels like a warm hug on a busy weeknight, delivering deep flavor with minimal fuss.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• Elbow macaroni – 8 oz
• Ground beef – 1 lb
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• All-purpose flour – 2 tbsp
• Milk – 1 cup
• Tomato sauce – 2 cups
• Shredded cheddar cheese – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 350°F. Cook elbow macaroni in salted boiling water until al dente, about 7 minutes. Drain and set aside. (Tip: Salt the pasta water generously to season the pasta from within.)
2. In a large skillet over medium-high heat, brown ground beef until no longer pink, breaking it into crumbles. Drain excess fat. (Tip: Draining fat prevents a greasy casserole.)
3. Add diced onion and minced garlic to the skillet; cook until softened, about 3 minutes.
4. Reduce heat to medium. Add butter; once melted, sprinkle flour over the beef mixture and stir constantly for 1 minute to cook out the raw flour taste.
5. Slowly pour in milk while stirring, then add tomato sauce. Continue stirring until the sauce thickens, about 2 minutes.
6. Remove from heat. Stir in half of the shredded cheddar cheese until melted. Season with salt and pepper.
7. Combine the cooked macaroni with the sauce mixture in a 9×13-inch baking dish, stirring to coat evenly.
8. Top with remaining cheddar cheese. Bake for 20 minutes, or until bubbly and golden on top. (Tip: Let the casserole rest for 5 minutes before serving to allow the sauce to set.)

Despite its humble origins, this casserole delivers layers of creamy, tangy, and savory notes that elevate it beyond simple comfort food. Dollop with sour cream or sprinkle with fresh parsley before serving for a bright finish.

Cheeseburger Macaroni Skillet

Zesty and irresistibly creamy, this Cheeseburger Macaroni Skillet transforms the classic burger into a one-pan comfort food masterpiece. Every bite delivers the savory richness of seasoned ground beef, tender macaroni, and a velvety cheddar sauce that clings to every curl.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• Ground beef – 1 lb
• Elbow macaroni – 8 oz
• Cheddar cheese – 2 cups, shredded
• Milk – 2 cups
• Butter – 2 tbsp
• All-purpose flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Onion powder – 1 tsp
• Garlic powder – 1 tsp

Instructions

1. In a large skillet over medium-high heat, cook 1 lb ground beef, breaking it apart with a spatula, until browned, about 5-7 minutes. Drain excess fat if necessary. (Tip: For less greasy result, use 85% lean beef.)
2. Meanwhile, bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook according to package directions until al dente, about 7 minutes. Drain and set aside. (Tip: Undercook by 1 minute as pasta will absorb sauce later.)
3. In the same skillet, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.
4. Gradually pour in 2 cups milk, whisking continuously to prevent lumps. Bring to a gentle simmer; the sauce should thicken enough to coat a spoon, about 3-4 minutes.
5. Reduce heat to low and stir in 2 cups shredded cheddar cheese, 1 tsp salt, ½ tsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder. Whisk until smooth and fully melted. (Tip: Add cheese off heat to avoid graininess.)
6. Add the cooked macaroni and browned beef to the skillet. Stir until everything is evenly coated with the cheese sauce. Cook over low heat for 2 minutes until heated through.
7. Serve immediately, garnished with additional shredded cheddar or chopped chives if desired.

No bun required when you have a skillet full of creamy, cheesy pasta studded with savory beef. The texture is luxurious yet hearty, and a sprinkle of fresh parsley or diced pickles on top adds a bright, tangy finish.

BBQ Bacon Burger Mac and Cheese

Elevate your comfort food game with this indulgent BBQ Bacon Burger Mac and Cheese, a decadent mashup of creamy pasta and smoky-sweet burger flavors that's destined to become a weeknight favorite.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• Elbow macaroni – 1 lb
• Butter – ¼ cup
• All-purpose flour – ¼ cup
• Whole milk – 3 cups
• Shredded sharp cheddar cheese – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Ground beef (80/20) – 1 lb
• BBQ sauce – ½ cup
• Bacon – 6 slices
• Onion powder – 1 tsp
• Garlic powder – 1 tsp

Instructions

1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook until al dente, about 8 minutes; drain and set aside.
2. While pasta cooks, cook bacon in a large skillet over medium heat until crispy, about 6 minutes. Transfer to paper towels, let cool, then crumble into small pieces.
3. In the same skillet, discard all but 1 tablespoon of bacon fat. Add ground beef, breaking it apart with a spoon. Cook over medium-high heat until browned, about 6 minutes. Season with onion powder, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Drain excess fat. Stir in BBQ sauce and keep warm over low heat.
4. In a separate large saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes to eliminate raw flour taste.
5. Gradually whisk in milk, then bring to a gentle simmer, whisking frequently. Cook until sauce thickens, about 3 minutes. Remove from heat.
6. Add shredded cheddar to the sauce a handful at a time, whisking until fully melted. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. (Tip: For an extra-smooth sauce, shred your own cheese—pre-shredded varieties contain anti-caking agents that can prevent smooth melting.)
7. Fold the cooked macaroni into the cheese sauce until evenly coated. (Tip: If the sauce seems too thick, add a splash of warm milk to loosen it.)
8. Transfer the mac and cheese to a serving dish or individual bowls. Top generously with the BBQ beef mixture and crumbled bacon. (Tip: For a crunchy finish, broil the assembled dish for 2 minutes until the top is golden and bubbly.)
9. Serve immediately while hot and creamy.

Crowning this dish with caramelized burger crumbles and salty bacon turns a classic side into a hearty main. Each forkful delivers a creamy, cheesy base punched up with smoky-sweet notes and a satisfying crunch—perfect for game day or a cozy dinner twist.

Spicy Jalapeno Burger Macaroni

Nothing says comfort like a bowl of spicy, cheesy macaroni studded with juicy beef and fresh jalapenos. This elevated take on classic burger macaroni brings heat and richness to your table in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• Elbow macaroni – 8 oz
• Ground beef (80/20) – 1 lb
• Jalapeno peppers, seeded and diced – 2
• Yellow onion, diced – 1 medium
• Garlic cloves, minced – 2
• Tomato paste – 2 tbsp
• Beef broth – 1 cup
• Pepper Jack cheese, shredded – 1 ½ cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cumin – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7 minutes. Drain and set aside. (Tip: Reserve ½ cup pasta water for adjusting consistency later if needed.)
2. While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5 minutes. Season with salt, pepper, and cumin. Remove beef with a slotted spoon, leaving 1 tablespoon of drippings in the pan.
3. Reduce heat to medium. Add the diced onion and jalapeno peppers to the drippings. Sauté until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Pour in the beef broth, scraping up any browned bits from the bottom. Bring to a simmer.
5. Return the cooked ground beef to the skillet. Gradually add the shredded pepper jack cheese, stirring until fully melted and smooth. (Tip: Add cheese off heat to prevent clumping; or remove pan from heat when stirring in cheese.)
6. Add the cooked macaroni to the cheese mixture. Stir until well coated. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately.

Velvety with melted pepper jack and punctuated by fresh jalapeno, this dish balances creamy richness with a lively kick. Serve it as a hearty weeknight dinner or bring it to a potluck where it will surely steal the show. A dollop of sour cream or a squeeze of lime brightens each bite beautifully.

Italian Wedding Burger Macaroni Soup

With a playful nod to two beloved classics, this Italian Wedding Burger Macaroni Soup marries the hearty charm of a juicy burger with the soul-warming elegance of traditional Italian wedding soup. Mini meatballs infused with Parmesan and herbs swim in a rich broth alongside tender elbow macaroni and fresh spinach, creating a bowl that’s both nostalgic and sophisticated.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Meatballs

• Ground beef – 1 lb
• Breadcrumbs – ½ cup
• Egg – 1 large
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

For the Soup

• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Carrots – 2, peeled and diced
• Celery – 2 stalks, diced
• Chicken broth – 8 cups
• Elbow macaroni – 1 cup
• Spinach – 4 cups, packed
• Parmesan cheese – for serving

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, pepper, and ¼ cup grated Parmesan. Mix gently until just combined; do not overmix to keep meatballs tender.
2. Form the mixture into 1-inch meatballs — about 20. (Tip: wet hands to prevent sticking.)
3. In a large Dutch oven, heat olive oil over medium-high heat. Brown the meatballs in batches, about 2 minutes per side, until deeply golden. Transfer to a plate; set aside.
4. In the same pot, add onion, carrots, and celery. Sauté over medium heat until softened, about 5 minutes, scraping up any browned bits. (Tip: a pinch of salt helps draw out moisture.)
5. Pour in chicken broth and bring to a boil. Return the meatballs to the pot, then reduce heat to low and simmer for 10 minutes.
6. Add elbow macaroni and cook until al dente, about 8 minutes. (Tip: stir occasionally to prevent pasta from sticking.)
7. Stir in the spinach until just wilted, about 1 minute. Remove from heat.
8. Ladle into bowls and top with additional grated Parmesan. Serve hot.

With each spoonful, the tender meatballs offer a savory burst, while the al dente macaroni and silky spinach provide delightful contrasts in texture. A final shower of Parmesan crowns the bowl, elevating this humble soup to a comforting yet refined meal. Serve with crusty bread for a complete dinner that warms from the inside out.

Greek Lamb Burger Macaroni Salad

Every summer gathering deserves a pasta salad that stands out, and this Greek Lamb Burger Macaroni Salad does exactly that, combining the familiar comfort of macaroni with the bold flavors of a Greek feast. Tender lamb crumbles, briny feta, and crisp cucumber create a refreshing yet satisfying dish that will become your new potluck favorite.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Elbow macaroni – 8 oz
• Ground lamb – 1 lb
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried oregano – 1 tsp
• Garlic powder – ½ tsp
• Olive oil – 2 tbsp
• Red onion – ½ cup diced
• Cucumber – 1 cup diced
• Kalamata olives – ½ cup sliced
• Feta cheese – 1 cup crumbled
• Greek yogurt – ½ cup
• Mayonnaise – ¼ cup
• Lemon juice – 2 tbsp
• Red wine vinegar – 1 tbsp
• Dijon mustard – 1 tsp
• Fresh dill – 2 tbsp chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water to stop the cooking; set aside to cool completely.
2. In a bowl, combine the ground lamb with ½ tsp salt, ¼ tsp black pepper, dried oregano, and garlic powder. Mix gently and form into small crumbles or patties.
3. Heat olive oil in a large skillet over medium-high heat. Add the lamb crumbles and cook, breaking them apart with a spatula, until browned and cooked through, about 8–10 minutes. Use a meat thermometer to ensure an internal temperature of 160°F. Transfer to a plate and let cool.
4. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, and fresh dill until smooth. Season with the remaining ½ tsp salt and ¼ tsp black pepper.
5. In a large bowl, combine the cooled macaroni, cooled lamb crumbles, diced red onion, diced cucumber, sliced Kalamata olives, and crumbled feta cheese.
6. Pour the dressing over the salad and toss gently until everything is evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld. For best texture, bring to room temperature for 10 minutes before serving.

The interplay of cool, tender pasta and warm spices from the lamb, punctuated by creamy feta and briny olives, makes every forkful a delight. Serve it as a main course with a side of grilled pita, or as a standout side at any barbecue. This salad proves that a macaroni salad can be both familiar and wonderfully inventive.

Smothered Swiss Mushroom Burger Macaroni

Nothing says comfort food like a creamy, savory smothered Swiss mushroom burger macaroni. This dish combines juicy burger patties, tender elbow macaroni, and a velvety mushroom gravy enriched with Swiss cheese for a decadent weeknight dinner that feels like a restaurant indulgence.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• Elbow macaroni – 8 oz
• Ground beef – 1 lb
• Salt – 1 tsp
• Black pepper – ½ tsp
• Unsalted butter – 2 tbsp
• Cremini mushrooms – 8 oz, sliced
• Yellow onion – 1 medium, diced
• Garlic cloves – 3, minced
• All-purpose flour – 2 tbsp
• Beef broth – 1 cup
• Heavy cream – ½ cup
• Swiss cheese – 1 cup, shredded

Instructions

1. Cook elbow macaroni in salted boiling water according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water if needed to thin the sauce later.
2. In a large skillet over medium-high heat, cook ground beef, breaking into crumbles, until browned and cooked through, about 6 minutes. Season with ½ tsp salt and ¼ tsp pepper. Transfer to a plate and set aside.
3. In the same skillet, reduce heat to medium and melt butter. Add sliced mushrooms and diced onion; cook, stirring occasionally, until softened and golden, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste. This step ensures a smooth, lump-free gravy.
5. Gradually whisk in beef broth, scraping up any browned bits from the bottom. Bring to a simmer and cook, whisking, until thickened, about 2 minutes.
6. Stir in heavy cream and shredded Swiss cheese until fully melted and smooth. Taste and adjust seasoning with remaining salt and pepper. For a thinner sauce, add a splash of reserved pasta water.
7. Return the cooked beef and any juices to the skillet, stirring to coat. Add the drained macaroni and toss gently until everything is well combined and heated through. Serve immediately.

Zwirls of tender macaroni and juicy burger crumbles are enveloped in a velvety mushroom gravy, each bite delivering a rich, cheesy finish. For extra indulgence, top with fresh parsley and a sprinkle of crispy fried onions or serve alongside a crisp green salad to balance the richness.

Teriyaki Pineapple Burger Macaroni Bowl

Often overlooked as a simple weeknight meal, the Teriyaki Pineapple Burger Macaroni Bowl reimagines comfort food with an elegant fusion of sweet and savory. This dish layers a perfectly seared, teriyaki-glazed burger patty over tender macaroni, then crowns it with a vibrant pineapple salsa that adds a burst of freshness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Ground beef – 1 lb
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – 1 tbsp
• Teriyaki sauce – ¼ cup
• Elbow macaroni – 8 oz
• Pineapple – 1 cup, diced
• Red onion – ¼ cup, finely chopped
• Jalapeño – 1, seeded and minced
• Fresh cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain and set aside.
2. While macaroni cooks, in a bowl combine ground beef, salt, and black pepper. Mix gently and shape into 4 equal patties, each about ½ inch thick.
3. Heat vegetable oil in a large skillet over medium-high heat. Place patties in skillet and cook for 3-4 minutes per side for medium, or until internal temperature reaches 160°F. Tip: Avoid pressing down on patties to retain juices.
4. Reduce heat to medium-low. Pour teriyaki sauce over patties, turning to coat. Let glaze simmer for 1-2 minutes, spooning sauce over patties until glossy. Tip: Use low-sodium teriyaki to control saltiness.
5. In a separate bowl, combine diced pineapple, red onion, jalapeño, cilantro, and lime juice. Stir to combine. Tip: For extra heat, leave jalapeño seeds in.
6. To assemble, divide cooked macaroni among bowls. Place a teriyaki patty on top, then spoon pineapple salsa over each. Drizzle any remaining teriyaki glaze from the skillet over the bowl.

Rich and savory from the teriyaki glaze, the burger patty contrasts beautifully with the sweet-tart salsa and tender macaroni. The layers meld into a satisfying bowl that feels both familiar and sophisticated. Serve with a side of steamed edamame or a crisp cucumber salad for added crunch.

Loaded Nacho Burger Macaroni Bake

Here is a casserole that masterfully combines the indulgent spirit of a loaded nacho platter with the comforting heartiness of a classic macaroni bake. Layers of seasoned ground beef, creamy nacho cheese, and tender pasta are crowned with a crunchy tortilla chip crust, creating a dish that is as satisfying as it is inventive.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Casserole

• Elbow macaroni – 8 oz
• Ground beef – 1 lb
• Yellow onion – 1 medium, diced
• Garlic cloves – 2, minced
• Taco seasoning – 1 packet (or 3 tablespoons)
• Salsa – 1 cup
• Nacho cheese sauce – 1 can (10 oz) or 1 ½ cups
• Shredded cheddar cheese – 2 cups, divided
• Tortilla chips – 2 cups, crushed

Instructions

1. Preheat oven to 375°F.
2. Cook macaroni al dente (slightly firm to the bite) to ensure it doesn't become mushy during baking; drain.
3. In a large skillet over medium-high heat, cook ground beef until deeply browned, breaking into fine crumbles.
4. Add onion and garlic; sauté until softened, about 3 minutes.
5. Stir in taco seasoning and cook for 30 seconds to bloom the spices, then add salsa and nacho cheese sauce. Simmer for 2 minutes until smooth.
6. Combine sauce with macaroni, coating evenly.
7. Layer half the mixture in a 9×13 dish; top with 1 cup cheese. Using freshly shredded cheese ensures a creamier melt.
8. Add remaining macaroni mixture and top with remaining 1 cup cheese.
9. Sprinkle crushed tortilla chips over the cheese; add them right before baking to maintain their crunch.
10. Bake 20-25 minutes until bubbly and golden on top.
11. Let rest 5 minutes before serving so the casserole holds its shape.

A symphony of textures, this bake delivers the satisfying crunch of chips, the velvety creaminess of nacho cheese, and the savory richness of seasoned beef. Serve it straight from the dish or alongside a crisp green salad for a complete meal.

Breakfast Burger Macaroni Hash

Perfect for a leisurely weekend brunch, this Breakfast Burger Macaroni Hash combines the savory comfort of a burger patty with the hearty satisfaction of macaroni and cheese, all crowned with a perfectly fried egg. It's a one-skillet wonder that elevates humble ingredients into a dish that feels both familiar and indulgent.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Hash

• Elbow macaroni – 1 cup (dry)
• Ground beef – 1 lb
• Yellow onion – 1 medium, diced
• Butter – 2 tbsp
• Sharp cheddar cheese – 1 cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – 1 tbsp
• Large eggs – 4

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
2. While the pasta cooks, heat vegetable oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the beef to a plate; leave the drippings in the skillet.
3. Reduce heat to medium. Melt butter in the same skillet. Add the diced onion and sauté until softened and translucent, about 4 minutes. Season with salt and pepper.
4. Return the browned beef to the skillet. Add the drained macaroni and stir to combine, pressing the mixture into an even layer. Cook without stirring for 3 minutes to allow the bottom to crisp slightly (this creates a golden crust—don't rush it).
5. Sprinkle the shredded cheddar cheese evenly over the hash. Cover the skillet and let the cheese melt for 2 minutes. (Tip: Use a lid or foil to trap steam for faster melting.)
6. Make four shallow wells in the hash using the back of a spoon. Crack one egg into each well. Cover the skillet again and cook over low heat until the egg whites are set but yolks are still runny, about 4–5 minutes. (Tip: For firmer yolks, cook 2 minutes longer.)
7. Remove from heat. Let rest 1 minute, then slice and serve directly from the skillet.

Pan-seared edges of the hash offer a delightful crunch, while the creamy macaroni and melted cheese provide a luscious contrast. To serve, scoop a generous portion onto each plate, ensuring every serving gets a sunny-side-up egg—the runny yolk acts as a luxurious sauce that ties all the flavors together.

Vegan Black Bean Burger Macaroni

Kick off your weeknight dinner routine with a dish that marries the hearty satisfaction of a black bean burger with the nostalgic comfort of macaroni and cheese. This plant-based rendition elevates the classic with whole wheat pasta and a velvety vegan cheese sauce, all while keeping the soulful, smoky notes of a grilled patty intact.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Black Bean Patties

• Black beans (canned) – 1 can (15 oz), drained and rinsed
• Breadcrumbs – ½ cup
• Onion – ½ cup
• Garlic – 2 cloves
• Cumin – 1 tsp
• Smoked paprika – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

For the Macaroni

• Whole wheat macaroni – 8 oz
• Vegetable broth – ½ cup
• Vegan shredded cheese – 1 cup
• Nutritional yeast – 2 tbsp
• Salt – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil and cook the whole wheat macaroni according to package directions until al dente. Drain and set aside. Tip: generously salt the pasta water to enhance the flavor of the noodles.
2. In a large bowl, mash the drained black beans with a fork until broken down but still with some chunks for texture.
3. Add the breadcrumbs, finely chopped onion, minced garlic, cumin, smoked paprika, salt, and black pepper to the bowl. Mix until all ingredients are evenly incorporated.
4. Shape the mixture into 4 equal patties, pressing firmly so they hold together.
5. In a large nonstick skillet, heat the olive oil over medium heat. Cook the patties for 4 to 5 minutes per side, until deeply browned and crisp on the outside. Tip: avoid overcrowding the pan; cook in batches if needed for even browning.
6. Transfer the patties to a cutting board and crumble them into bite-sized pieces once cool enough to handle.
7. Using the same skillet, add the vegetable broth and bring to a gentle simmer over medium heat, scraping up any browned bits from the bottom of the pan.
8. Add the cooked macaroni, crumbled patties, vegan shredded cheese, nutritional yeast, and the remaining ¼ teaspoon salt. Stir continuously until the cheese has fully melted and the sauce coats the pasta evenly. Tip: if the sauce seems too thick, add a splash more vegetable broth until desired consistency is reached.
9. Taste and adjust seasoning with a pinch of salt or smoked paprika if needed, then serve immediately.

Garnished with a sprinkle of smoked paprika and fresh parsley, this dish offers a satisfying interplay of smoky, savory, and umami notes. The tender macaroni cradles the crumbly patties, while the velvety cheese sauce binds everything into a comforting, plant-forward meal that feels both indulgent and wholesome.

Tex-Mex Taco Burger Macaroni

Satisfying and soul-warming, this Tex-Mex Taco Burger Macaroni brings together the best of two beloved comfort foods: a juicy taco burger and creamy macaroni. Each forkful offers a medley of savory seasoned beef, tender pasta, sweet corn, and hearty black beans, all tied together with a hint of cilantro.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Burger Macaroni

• Ground beef – 1 lb
• Taco seasoning – 2 tbsp
• Elbow macaroni – 8 oz
• Corn kernels – 1 cup
• Black beans, drained – 1 cup
• Cilantro, chopped – 1/4 cup
• Onion, chopped – 1 medium
• Garlic, minced – 2 cloves
• Tomato sauce – 8 oz
• Beef broth – 1 cup
• Cheddar cheese, shredded – 1 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add chopped onion and cook until translucent, about 3 minutes.
2. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. For better sear, brown in batches if needed.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle taco seasoning over the meat and stir to coat. Cook for 1 minute to bloom spices.
5. Pour in tomato sauce and beef broth, scraping up any browned bits. Bring to a simmer.
6. Meanwhile, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente, about 7-8 minutes. Drain and set aside. Reserve 1/2 cup pasta water to adjust consistency later if needed.
7. Add drained black beans and corn kernels to the skillet with the meat sauce. Stir to combine. Simmer for 5 minutes until heated through.
8. Add cooked macaroni to the skillet and toss to coat. Stir in shredded cheddar cheese off the heat to prevent clumping, until melted.
9. Season with salt and pepper. Garnish with chopped cilantro before serving.

Dive into this comforting bowl where the familiar notes of a classic burger meet the zest of Tex-Mex. The creamy macaroni melds with savory taco-spiced beef, sweet corn, and earthy beans, while fresh cilantro adds a bright finish. For a fun twist, serve with a dollop of sour cream and sliced jalapeños.

Creamy Garlic Parmesan Burger Macaroni

For those evenings when only comfort food will do, this Creamy Garlic Parmesan Burger Macaroni delivers a luxuriously rich twist on a classic. It marries the hearty satisfaction of a burger with the silky indulgence of a garlic parmesan cream sauce, all swirled through tender elbow macaroni.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Main Ingredients

• Elbow macaroni – 1 lb
• Ground beef – 1 lb
• Garlic – 4 cloves, minced
• Unsalted butter – 2 tbsp
• All-purpose flour – 2 tbsp
• Whole milk – 1 cup
• Heavy cream – 1 cup
• Grated Parmesan cheese – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente—it will continue cooking slightly in the sauce. Drain and set aside.
2. In a large skillet over medium-high heat, cook ground beef, breaking it apart with a spoon, until browned and cooked through, about 6–8 minutes. Season with salt and pepper. Remove beef with a slotted spoon and set aside, leaving the drippings in the skillet.
3. Reduce heat to medium. Add butter and minced garlic to the skillet; cook until fragrant, about 1 minute, stirring frequently.
4. Sprinkle flour over the butter-garlic mixture; stir constantly for 1 minute to cook out the raw flour taste and form a smooth roux.
5. Gradually whisk in milk and heavy cream; bring to a gentle simmer, whisking continuously, until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
6. Add freshly grated Parmesan cheese (pre-grated won't melt as seamlessly) and stir until completely melted and the sauce is velvety.
7. Return the cooked ground beef to the skillet and stir to combine evenly with the sauce.
8. Add the drained macaroni and toss gently until every piece is coated in the creamy sauce.
9. Serve immediately, garnished with chopped fresh parsley for a burst of color and freshness.

Unexpectedly refined, this dish transforms humble ingredients into a restaurant-worthy meal. The creamy sauce clings to each curl of macaroni, while the savory beef adds a satisfying heartiness. For a touch of brightness, serve with a crisp green salad dressed in lemon vinaigrette.

Buffalo Chicken Burger Macaroni

O, the marriage of spicy, tangy Buffalo sauce with the comforting embrace of macaroni and cheese is a match made in culinary heaven. This recipe elevates the classic by topping a creamy blue cheese-infused macaroni with a succulent Buffalo chicken burger patty, creating a dish that is both hearty and sophisticated.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• Elbow macaroni – 8 oz
• Ground chicken – 1 lb
• Panko breadcrumbs – ½ cup
• Large egg – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Buffalo sauce – ½ cup (divided)
• Unsalted butter – 3 tbsp
• All-purpose flour – 3 tbsp
• Whole milk – 2 cups
• Blue cheese crumbles – 4 oz

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.
2. In a mixing bowl, combine ground chicken, panko breadcrumbs, egg, ½ tsp salt, ¼ tsp black pepper, and ¼ cup Buffalo sauce. Mix gently until just combined; do not overwork.
3. Divide the mixture into four equal portions and shape into patties about ¾ inch thick.
4. Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the patties for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove and keep warm.
5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until bubbly and golden.
6. Gradually whisk in milk, ensuring no lumps. Continue whisking until the sauce thickens and bubbles, about 3-4 minutes.
7. Remove from heat and stir in blue cheese crumbles, remaining ¼ cup Buffalo sauce, remaining ½ tsp salt, and remaining ¼ tsp black pepper. Stir until cheese is melted and sauce is smooth.
8. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
9. Divide the macaroni among four plates. Top each with a Buffalo chicken patty and drizzle with extra Buffalo sauce if desired.

The creamy, tangy macaroni provides a cool counterpoint to the spicy, crispy patty, while the blue cheese adds a bold, earthy note. For an extra layer of indulgence, garnish with fresh chives and serve alongside celery sticks and a cool ranch dip.

Smoky Chipotle Burger Macaroni

Let this smoky chipotle burger macaroni transport you to a backyard barbecue with every bite. The rich, spicy notes of chipotle meld with savory ground beef and tender macaroni, while a sweet corn relish adds a burst of freshness. This elevated comfort dish is perfect for a weeknight dinner with a touch of sophistication.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• Elbow macaroni – 8 oz
• Ground beef (80/20) – 1 lb
• Chipotle peppers in adobo – 2 peppers, finely chopped
• Adobo sauce – 1 tbsp
• Sweet corn kernels (fresh or frozen) – 1 cup
• Red bell pepper – ½, finely diced
• Red onion – ½, finely diced
• Garlic cloves – 2, minced
• Cumin – 1 tsp
• Smoked paprika – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Butter – 2 tbsp
• Heavy cream – ½ cup
• Cheddar cheese, shredded – 1 cup
• Fresh cilantro – 2 tbsp, chopped (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside, reserving ½ cup pasta water.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5 minutes. Season with salt and pepper.
3. Reduce heat to medium. Add the chopped chipotle peppers, adobo sauce, cumin, and smoked paprika to the beef. Cook, stirring, for 1 minute until fragrant. Tip: Toasting the spices deepens their smoky flavor.
4. Push the beef to one side of the skillet. Add the butter, and once melted, sauté the red onion, red bell pepper, and garlic until softened, about 3 minutes. Tip: Cook the vegetables in the beef fat for extra richness.
5. Stir in the corn kernels and cook for 2 minutes, until heated through. Tip: If using frozen corn, no need to thaw—it will cook quickly.
6. Pour in the heavy cream and bring to a gentle simmer. Add the shredded cheddar cheese, stirring until melted and smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
7. Add the cooked macaroni to the skillet and toss to coat evenly. Cook for 1 minute to allow the flavors to meld. Taste and adjust seasoning with additional salt or pepper if needed.
8. Serve immediately, garnished with chopped cilantro if desired.

On the plate, each forkful delivers a harmony of creamy, smoky, and sweet notes, with the corn relish adding a pop of brightness. For a playful twist, serve the macaroni in a hollowed-out burger bun or alongside a crisp green salad. This is comfort food that feels both indulgent and refined.

Philly Cheesesteak Burger Macaroni

Perhaps no dish captures the soul of Philadelphia quite like a cheesesteak, but when you fuse it with the comfort of macaroni and the heft of a burger, you get a truly elevated weeknight dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• Elbow macaroni – 1 lb
• Beef sirloin, thinly sliced – 1 lb
• Yellow onion, sliced – 1 large
• Green bell pepper, sliced – 1
• Olive oil – 2 tbsp
• Butter – 2 tbsp
• All-purpose flour – 2 tbsp
• Whole milk – 2 cups
• Provolone cheese, shredded – 2 cups
• Beef broth – ½ cup
• Worcestershire sauce – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Cook macaroni according to package directions until al dente, about 8 minutes. Drain and set aside, reserving ½ cup pasta water to thin sauce if needed.
2. While pasta cooks, heat olive oil in a large skillet over high heat. Add sliced beef in a single layer and sear without stirring for 2 minutes, then stir and cook until browned, about 2 more minutes. Transfer beef with a slotted spoon; leave drippings in skillet.
3. Reduce heat to medium. Add butter to skillet; once melted, add sliced onion and bell pepper. Cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes. A pinch of salt helps draw out moisture.
4. Sprinkle flour over vegetables and stir constantly for 1 minute to cook out raw flour taste.
5. Slowly pour in milk and beef broth while whisking continuously to avoid lumps. Add Worcestershire sauce. Bring to a simmer and cook, whisking often, until sauce thickens, 3–5 minutes.
6. Reduce heat to low. Gradually add shredded provolone, stirring until fully melted. Season with salt and pepper.
7. Return beef to skillet along with any accumulated juices; stir to coat.
8. Add cooked macaroni and toss until evenly combined. If sauce is too thick, stir in reserved pasta water 1 tablespoon at a time.
9. Serve immediately, garnished with extra provolone if desired.

With each forkful, the tender beef and sweet peppers meld into a velvety cheese sauce that clings to every macaroni curl. It’s a hearty, indulgent dish that bridges the gap between classic comfort and gourmet flair—perfect for a satisfying weeknight meal or a crowd-pleasing potluck centerpiece.

Hawaiian Luau Burger Macaroni

Delve into the lush flavors of the islands with this Hawaiian Luau Burger Macaroni, where a perfectly seasoned beef patty is crowned with grilled pineapple, salty ham, and a glossy teriyaki glaze. A side of creamy, tangy macaroni salad completes this plate, making it a backyard barbecue showstopper.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Ground beef – 1 lb
• Kosher salt – ½ tsp
• Black pepper – ¼ tsp
• Canned pineapple slices – 4
• Thick-cut ham slices – 4
• Teriyaki sauce – ¼ cup
• Burger buns – 4
• Elbow macaroni – 8 oz
• Mayonnaise – ½ cup
• Apple cider vinegar – 1 tbsp
• Granulated sugar – 1 tsp
• Shredded carrot – ½ cup

Instructions

1. Cook elbow macaroni in salted boiling water until al dente, about 8 minutes. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth.
3. Add the cooled macaroni and shredded carrot to the dressing; toss to coat. Refrigerate while preparing burgers.
4. In a bowl, gently combine ground beef, salt, and pepper. Form into 4 patties, each about ¾ inch thick, making a small indentation in the center to prevent doming.
5. Preheat a grill or grill pan to medium-high heat (about 400°F). Grill patties for 4–5 minutes per side for medium doneness.
6. During the last 2 minutes of grilling, place pineapple slices and ham slices on the grill; cook until pineapple has grill marks and ham is heated through, about 1–2 minutes per side.
7. Lightly toast burger buns on the grill, cut-side down, for about 30 seconds.
8. To assemble, place a patty on each bun bottom, top with a ham slice and a pineapple ring. Drizzle generously with teriyaki sauce. Close with bun tops.
9. Serve immediately with the macaroni salad on the side.

Your taste buds will revel in the harmony of sweet, smoky, and savory notes, while the cool macaroni salad offers a creamy contrast. For an extra touch, add a slice of Swiss cheese or a sprinkle of toasted sesame seeds.

Conclusion

Every one of these recipes is a hearty, comforting way to use hamburger and elbow macaroni together. Try a few, find your new weeknight favorite, and drop a comment below! Don’t forget to pin this roundup on Pinterest to save it for later.