Appetizer
7 Layer Taco Dip
Cream
Cheese
Cheeseburger Macaroni Casserole
07/16/2025
Cheese
Yogurt
Milk
Our Cheeseburger Macaroni Casserole is comfort food at its best. It is warm, hearty, and packed with flavor. This recipe is easy to make, requires minimal chopping and cleanup, and comes together all in one pot, making it a go-to dinner option for busy weeknights.
What makes this casserole especially satisfying is the creamy, cheesy sauce that ties everything together. It features a blend of cheeses, including melty reduced-fat cheddar cheese, for that classic cheeseburger flavor. Greek yogurt adds richness and a subtle tang while boosting the protein content, and a splash of milk helps create a smooth, velvety finish.
With lean ground beef, whole wheat pasta, and simple pantry staples, this dish offers a balanced and filling meal the whole family can enjoy. It is a comforting twist on a nostalgic favorite with just the right mix of flavor and nutrition.
17 people made this
Ingredients:
- Non Stick Cooking Spray
- 1 Medium Yellow Onion , chopped
- 1 Pound Lean Ground Beef
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Worcestershire Sauce
- 1/2 Teaspoon Kosher Salt , plus more to taste
- 1/4 Teaspoon Black Pepper
- 3 Garlic Cloves , minced
- 1 Pound Whole Wheat Elbow Macaroni , or whole wheat penne or rotini pasta
- 16 Ounces Tomato Sauce
- 4 Cups Low-Sodium Beef Broth
- 1/4 - 1/2 Cup Milk , fat level of choice
- 3/4 Cup Fat-Free Plain Greek Yogurt
- 1 3/4 Cups Shredded Reduced-Fat Cheddar Cheese
- Parsley , or scallions, chopped to garnish
Directions:
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Preheat oven to 350. Spray a large oven-safe pot or Dutch oven with cooking spray. Add onion and cook over medium heat for 3 minutes.
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Add ground beef to pot, breaking it up with a wooden spoon. Add garlic powder, Worcestershire sauce and salt and pepper. Cook until beef is browned and onion is soft, about 3 minutes. Add garlic and cook for and additional 30 seconds, or until fragrant; drain fat if needed.
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Stir in tomato sauce, uncooked macaroni and beef broth and bring to a boil. Lower heat to a simmer, cover and cook until pasta is al dente (about 7 minutes), stirring occasionally.
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Remove from heat. Stir in Greek yogurt and milk. Stir in 1 1/4 cups of cheese, continue stirring until cheese is melted. Season with additional salt and pepper to taste. Top with remaining cheese. Heat in the oven at 350 until cheese is melted, 3-5 minutes. Garnish with parsley or scallions if desired. Serve immediately.
