Cheesy Hamburger Corn Mac and Cheese Skillet (One‑Pan Comfort Dinner)

Stir in the dry macaroni or cavatappi, making sure it gets mixed well with the browned beef.
Pour in beef broth and milk, scraping any browned bits from the bottom of the pan.
Add the corn and stir.
Bring the mixture to a gentle boil, then reduce to a simmer. Cover partially with a lid and cook 10–12 minutes, stirring every couple of minutes to prevent sticking.

The pasta cooks directly in the beefy liquid, absorbing flavor and releasing starch, which helps thicken the sauce base. If the pot starts to look dry before the pasta is tender, add a splash more milk or broth.

3. Make the Cheese Sauce (Roux‑Based Method)

While the pasta simmers, prepare the cheese sauce in a separate saucepan (for the smoothest, creamiest results):

In a medium saucepan, melt butter over medium heat.
Whisk in flour to form a roux and cook 1–2 minutes, stirring constantly, until bubbly and just lightly golden.
Slowly whisk in milk, about 1/2 cup at a time, whisking smooth between additions.
Continue cooking, stirring often, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in Dijon mustard if using.
Add shredded cheddar and mozzarella in handfuls, stirring until fully melted and silky.

Taste and adjust seasoning with salt or a pinch of cayenne.

(If you prefer to keep everything in a single pot, you can push the cooked pasta and beef to one side, make a quick roux on the other side of the skillet, then stir in milk and cheese, but using a second pan keeps the sauce extra smooth.)

4. Combine and Thicken

Once the pasta is al dente and most of the liquid is absorbed, pour the hot cheese sauce into the skillet with the beef, pasta, and corn.
Stir gently until everything is well coated and the sauce is glossy and thick, like in your photo.
If the mixture is too thick, add a splash of milk; if too loose, let it simmer uncovered for a couple of minutes, stirring, until it reaches your ideal consistency.

You should see long cheese strands when you lift up a spoonful, with bits of beef and bright yellow corn tucked among the noodles.

Tips for Ultra‑Creamy Hamburger Mac and Cheese

Cook pasta just to al dente: It will continue to soften as it sits in the hot sauce.
Grate your own cheese: Pre‑shredded cheese often contains starches that can make sauces grainy; freshly grated cheese melts smoother.
Season in layers: Taste the meat after browning, then again after adding the cheese sauce; a pinch more salt or paprika can make the flavors pop.
Adjust richness: For an extra‑rich dish, use part heavy cream instead of milk; for a lighter version, use 2% milk and less cheese.

Flavor Variations

Tex‑Mex Hamburger Mac: Replace Italian seasoning with chili powder and cumin, use pepper jack cheese, and top with diced tomatoes, green onions, and a dollop of sour cream.
Bacon Cheeseburger Mac: Cook chopped bacon first, remove and reserve, brown the beef in the bacon fat, then stir bacon back in at the end with pickles and ketchup drizzled on top.
Veggie‑Loaded: Add diced bell pepper, zucchini, or broccoli florets with the onion for color and extra nutrition.
Spicy Version: Use hot Italian sausage or add jalapeños and more cayenne or red pepper flakes.

These variations help the article rank for searches like “bacon cheeseburger mac and cheese” or “spicy hamburger pasta skillet.”

Serving Suggestions

Serve cheesy hamburger corn mac and cheese:

In deep bowls as a complete one‑pan dinner
With a simple green salad to balance the richness
Alongside garlic bread or crusty rolls for serious comfort food
In smaller portions as a side dish for grilled meats or barbecues

Because this dish is dense and filling, a little goes a long way, especially if you add bread or salad on the side.

Storage, Freezing, and Reheating

Refrigerator: Cool leftovers completely, then store in an airtight container for up to 3–4 days.
Freezer: For best texture, freeze in single portions in freezer‑safe containers up to 2 months. The sauce may thicken slightly after freezing but loosens again with a splash of milk when reheated.
Reheating: Reheat gently on the stovetop over low heat or in the microwave in 30‑second bursts, stirring in a bit of milk or broth to bring back creaminess.

FAQ

Can I use a different pasta shape?
Yes. Small shapes like shells, rotini, or penne all work well. Adjust simmer time so the pasta cooks just to al dente.

Can I make it without corn?
Absolutely. Simply omit the corn or replace it with peas or diced vegetables.

Can this be baked as a casserole?
If you want a baked version, transfer the finished skillet mixture to a greased baking dish, top with extra cheese and breadcrumbs, and bake at 350°F (175°C) for about 15–20 minutes until bubbly and lightly browned.