Pioneer Woman Cheeseburger Casserole is made with elbow macaroni, lean ground beef, sharp cheddar cheese, American cheese, milk, butter, and panko breadcrumbs. This easy cheeseburger casserole recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 10 people.
Ingredients Needed:
For The Casserole:
- 1 Lb. Dried Elbow Macaroni
- 1 Lb. Lean Ground Beef (90/10)
- 3 Tbsp. Unsalted Butter
- 1/4 C. All-purpose Flour
- 3 C. Whole Milk
- 1 Tbsp. Mustard (Dijon Or Yellow)
- 2 Tbsp. Grilling Seasoning
- 2 Tsp. Worcestershire Sauce
- 1 Tsp. Kosher Salt, Plus More For Pasta Water
- 12 Oz. Sharp Cheddar Cheese, Grated And Divided (About 3 Cups)
- Nonstick Cooking Spray
- 8 Slices American Cheese
For The Topping:
- 1 C. Panko Breadcrumbs
- 1/4 C. Unsalted Butter, Melted
- 3 Tbsp. Sesame Seeds
- 1/2 Tsp. Kosher Salt
How To Make Cheeseburger Casserole:
- Cook the Pasta: Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7 to 8 minutes. Drain and set aside.
- Cook the Beef: In a large Dutch oven, cook the ground beef over medium heat for about 7 to 8 minutes, breaking it into small pieces, until browned. Use a slotted spoon to transfer the beef to a paper towel-lined plate and set aside.
- Prepare the Cheese Sauce: Add the butter to the same Dutch oven with the beef drippings and melt over medium heat. Whisk in the flour and cook, stirring constantly, for about 2 minutes until lightly browned. Gradually whisk in the milk and cook, whisking, until thickened and bubbly, about 5 minutes. Reduce heat to low and whisk in the mustard, grilling seasoning, Worcestershire sauce, salt, and 2 cups of cheddar cheese until melted and combined. Stir in the beef and cooked macaroni. Transfer the mixture to a lightly greased 9×13-inch baking dish. Top with the remaining 1 cup of cheddar cheese, then lay the American cheese slices on top to cover.
- Make the Topping: In a small bowl, mix the panko, melted butter, sesame seeds, and salt. Sprinkle this mixture evenly over the casserole.
- Bake the Casserole: Bake in the preheated oven for 15 to 20 minutes or until golden brown and bubbly. Let it cool for 5 minutes before serving.
Recipe Tips
- Use fresh cheese: Sharp cheddar and freshly grated cheese melt better and taste richer than pre-grated cheese.
- Don’t overcook pasta: Cook the macaroni until it’s firm, not too soft, so it holds up during baking.
- Fully brown the beef: Make sure the ground beef is fully browned for the best flavor in the casserole.
- Add the crunchy topping: The panko breadcrumb topping adds a nice crunch, so don’t leave it out.
- Bake until bubbly and golden: Once the casserole is golden and bubbling, it’s perfectly cooked and ready to serve.
How To Store & Reheat Leftovers
Storing in the Fridge: Once cooled, store the casserole in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the casserole by wrapping it tightly in plastic wrap or placing it in a freezer-safe container. It will last for up to 3 months in the freezer. To thaw, leave it in the fridge overnight.
Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
Nutrition Facts
- Calories: 693
- Fat: 42 g
- Saturated Fat: 20 g
- Trans Fat: 1 g
- Cholesterol: 111 mg
- Sodium: 579 mg
- Carbohydrates: 47 g
- Fiber: 2 g
- Sugar: 5 g
- Protein: 30 g
Try More Pioneer Woman Recipes:
Pioneer Woman Cheeseburger Casserole
Description
Pioneer Woman Cheeseburger Casserole is made with elbow macaroni, lean ground beef, sharp cheddar cheese, American cheese, milk, butter, and panko breadcrumbs. This easy cheeseburger casserole recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 10 people.
Ingredients
For The Casserole:
For The Topping:
Instructions
- Cook the Pasta: Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7 to 8 minutes. Drain and set aside.
- Cook the Beef: In a large Dutch oven, cook the ground beef over medium heat for about 7 to 8 minutes, breaking it into small pieces, until browned. Use a slotted spoon to transfer the beef to a paper towel-lined plate and set aside.
- Prepare the Cheese Sauce: Add the butter to the same Dutch oven with the beef drippings and melt over medium heat. Whisk in the flour and cook, stirring constantly, for about 2 minutes until lightly browned. Gradually whisk in the milk and cook, whisking, until thickened and bubbly, about 5 minutes. Reduce heat to low and whisk in the mustard, grilling seasoning, Worcestershire sauce, salt, and 2 cups of cheddar cheese until melted and combined. Stir in the beef and cooked macaroni. Transfer the mixture to a lightly greased 9×13-inch baking dish. Top with the remaining 1 cup of cheddar cheese, then lay the American cheese slices on top to cover.
- Make the Topping: In a small bowl, mix the panko, melted butter, sesame seeds, and salt. Sprinkle this mixture evenly over the casserole.
- Bake the Casserole: Bake in the preheated oven for 15 to 20 minutes or until golden brown and bubbly. Let it cool for 5 minutes before serving.
Notes
- Use fresh cheese: Sharp cheddar and freshly grated cheese melt better and taste richer than pre-grated cheese.
- Don’t overcook pasta: Cook the macaroni until it’s firm, not too soft, so it holds up during baking.
- Fully brown the beef: Make sure the ground beef is fully browned for the best flavor in the casserole.
- Add the crunchy topping: The panko breadcrumb topping adds a nice crunch, so don’t leave it out.
- Bake until bubbly and golden: Once the casserole is golden and bubbling, it’s perfectly cooked and ready to serve.
Pioneer Woman Cheeseburger Casserole