Cheesy hamburger corn mac and cheese is a one‑pan dinner that combines seasoned ground beef, tender elbow macaroni, sweet pops of corn, and a velvety cheese sauce into a bowl of pure comfort. It’s like a cross between classic macaroni and cheese, hamburger helper, and cheesy beef casserole, but made from scratch with simple pantry ingredients. The sauce is thick and creamy, the beef is well‑seasoned, and every bite delivers gooey cheese pulls like in your photo, making this dish perfect for busy weeknights and family‑friendly recipe content.
Primary keyword: hamburger mac and cheese
Secondary keywords: cheesy hamburger pasta, one‑pot hamburger mac, ground beef mac and cheese with corn, skillet macaroni and cheese.
Ingredients
For the beef and pasta
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1 pound ground beef (80–90% lean)
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1 small onion, finely diced (optional but adds flavor)
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2 cloves garlic, minced
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2 cups dry elbow macaroni or cavatappi
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1 1/2 cups beef broth
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1 1/2 cups milk (whole or 2%)
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1 cup canned or frozen corn kernels (drained if canned, thawed if frozen)
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1 teaspoon salt, plus more to taste
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1/2 teaspoon black pepper
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1 teaspoon paprika or smoked paprika
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1 teaspoon Italian seasoning or dried oregano and basil
For the cheese sauce
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3 tablespoons unsalted butter
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3 tablespoons all‑purpose flour
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2 cups milk (can use part of the milk above if you prefer)
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2 cups shredded sharp cheddar cheese
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1/2 cup shredded mozzarella or Monterey Jack (for extra melt and stretch)
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1 teaspoon Dijon mustard (optional, boosts cheesy flavor)
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Pinch of cayenne or red pepper flakes (optional, for a little heat)
Using both cheddar and a softer melting cheese mimics the stretchy, glossy sauce seen in the image.
Step‑by‑Step Instructions
1. Brown the Beef
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Heat a large, deep skillet or Dutch oven over medium‑high heat.
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Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
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If there is a lot of grease, drain off most of it, leaving about 1–2 tablespoons for flavor.
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Stir in the diced onion and cook 3–4 minutes until softened.
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Add the garlic and cook 30 seconds until fragrant.
Season with salt, pepper, paprika, and Italian seasoning so the meat is flavorful from the start.
