Hamdi Saidani The Pioneer Woman’s Cheeseburger Macaroni is a wholesome, “one-pot” upgrade to the boxed classics. This version leans into lighter ingredients like whole wheat pasta and reduced-sodium broth, but keeps the soul of the dish with sharp cheddar and a tangy “burger sauce” base.
If you do nothing else, stir the pot frequently once the liquid starts to thicken. That’s the difference between a silky, uniform sauce and a burnt layer of whole wheat pasta stuck to the bottom of your skillet. I’ve found that whole wheat macaroni can be a bit more finicky with liquid absorption than white pasta—if you aren’t moving those noodles around, they’ll trap the heat and scorch before they reach that perfect “al dente” bite.
The Montreal steak seasoning is doing more work than you’d think here. Unlike plain salt and pepper, it contains coarse garlic and cracked peppercorns that mimic the savory, “char-grilled” crust of a real ranch-style burger. I didn’t expect the ketchup and mustard to matter that much, but they provide the essential hit of acidity needed to brighten up the earthy flavor of the whole wheat macaroni.
Pioneer Woman Cheeseburger Macaroni Ingredients
- 1 pound (450g) lean ground beef (90% lean)
- 8 ounces (225g) uncooked whole wheat elbow macaroni
- 3 cups (720ml) reduced-sodium beef broth
- 3/4 cup (180ml) fat-free milk
- 3 tablespoons ketchup
- 2 teaspoons Montreal steak seasoning
- 1 teaspoon prepared mustard
- 1/4 teaspoon onion powder
- 1 cup (115g) shredded reduced-fat cheddar cheese
- Minced chives, for garnish
How To Make Pioneer Woman Cheeseburger Macaroni
- 1. Brown the beef: In a large skillet or Dutch oven, cook the ground beef over medium heat for 6–8 minutes. Use a wooden spoon to break the meat into small crumbles. Cook until no pink remains, then drain off the excess grease so the final dish stays light.
- 2. Add ingredients and simmer: To the same skillet with the cooked beef, stir in the uncooked macaroni, beef broth, milk, ketchup, steak seasoning, mustard, and onion powder. Scrape the bottom of the pan to release any flavorful browned bits from the beef.
- 3. Cook the macaroni: Bring the mixture to a boil, then immediately reduce the heat to maintain a steady simmer. Cook uncovered for 10–15 minutes. Stir occasionally to ensure the pasta cooks evenly and doesn’t stick. The dish is ready when the macaroni is tender and has absorbed most of the liquid, leaving a thick, bubbly sauce.
- 4. Add cheese and serve: Remove the skillet from the heat. Stir in the shredded cheddar cheese until it is completely melted and the sauce looks creamy and glossy. Sprinkle with fresh minced chives and serve hot.
Recipe Tips
- Shred your own cheese: Even with reduced-fat cheddar, block cheese melts much better than the bagged “shredded” kind, which is coated in starch to prevent clumping.
- Watch the whole wheat pasta: Whole wheat macaroni has a bit more “structure” and can take a minute or two longer to soften than white pasta. If the liquid is gone but the pasta is still crunchy, add a splash more broth.
- Don’t skip the steak seasoning: It’s the primary source of flavor here. If you don’t have Montreal style, a mix of coarse salt, cracked black pepper, and garlic powder is a good substitute.
- The “Rest” Period: If the sauce looks a little thin right after adding the cheese, let the pan sit for 3 minutes off the heat. The starches will set, and the sauce will cling to the noodles much better.
What To Serve With Pioneer Woman Cheeseburger Macaroni
Since this is a hearty, savory meal, a crispy side salad with a tangy vinaigrette or some steamed broccoli provides a nice fresh contrast. For a real Pioneer Woman feel, serve it with some dill pickle spears on the side to lean into that cheeseburger flavor profile.
How To Store Pioneer Woman Cheeseburger Macaroni
- Fridge: Keep in an airtight container for up to 4 days.
- Reheat: Whole wheat pasta drinks up sauce as it sits. When reheating, add a tablespoon of water or broth to the bowl to loosen the cheese sauce back up to its original creaminess.
- Freeze: This dish can be frozen for up to 3 months, though the texture of the whole wheat pasta may be slightly softer upon thawing.
Pioneer Woman Cheeseburger Macaroni Nutrition Facts
Estimated per serving (1 of 4):
- Calories: 440 kcal
- Protein: 36g
- Fat: 14g
- Carbohydrates: 45g
- Sodium: 860mg
FAQs
Can I use ground turkey instead of beef in my Pioneer Woman Cheeseburger Macaroni?
Absolutely. If using ground turkey, you may want to add an extra half-teaspoon of steak seasoning or a dash of Worcestershire sauce to keep the “beefy” flavor profile intact.
Why is my sauce greasy?
This happens if the beef isn’t drained well enough or if the heat was too high when the cheese was added. Always pull the pan off the burner before stirring in the cheddar.
Can I use regular white macaroni for my Pioneer Woman Cheeseburger Macaroni?
Yes, you can! Just keep an eye on the cooking time, as white pasta generally cooks about 2–3 minutes faster than whole wheat and may require slightly less broth.
Try More Recipes:
- Pioneer Woman Cheeseburger Tater Tot Casserole Recipe
- Pioneer Woman Cheeseburger Casserole Recipe
- Pioneer Woman Cheeseburger Sliders Recipe
Pioneer Woman Cheeseburger Macaroni Recipe
Description
The Pioneer Woman’s Cheeseburger Macaroni is the ultimate “one-pot wonder,” offering a wholesome, homemade upgrade to the boxed classics of childhood. By simmering the macaroni directly in a savory base of beef broth, milk, and steak seasoning, the pasta absorbs every ounce of flavor while releasing starches that create a naturally thick, creamy sauce. Using lean ground beef and whole wheat pasta adds a hearty, nutty depth that stands up perfectly to the sharp cheddar cheese. It is a fast, fuss-free weeknight staple that delivers all the comforting flavors of a juicy cheeseburger in a single comforting bowl.
Ingredients
Instructions
- Brown the beef: In a large skillet or Dutch oven, cook the ground beef over medium heat for 6–8 minutes. Use a wooden spoon to break the meat into small crumbles. Cook until no pink remains, then drain off the excess grease so the final dish stays light.
- Add ingredients and simmer: To the same skillet with the cooked beef, stir in the uncooked macaroni, beef broth, milk, ketchup, steak seasoning, mustard, and onion powder. Scrape the bottom of the pan to release any flavorful browned bits from the beef.
- Cook the macaroni: Bring the mixture to a boil, then immediately reduce the heat to maintain a steady simmer. Cook uncovered for 10–15 minutes. Stir occasionally to ensure the pasta cooks evenly and doesn’t stick. The dish is ready when the macaroni is tender and has absorbed most of the liquid, leaving a thick, bubbly sauce.
- Add cheese and serve: Remove the skillet from the heat. Stir in the shredded cheddar cheese until it is completely melted and the sauce looks creamy and glossy. Sprinkle with fresh minced chives and serve hot.
Notes
-
Shred your own cheese: Even with reduced-fat cheddar, block cheese melts much better than the bagged “shredded” kind, which is coated in starch to prevent clumping.
Watch the whole wheat pasta: Whole wheat macaroni has a bit more “structure” and can take a minute or two longer to soften than white pasta. If the liquid is gone but the pasta is still crunchy, add a splash more broth.
Don’t skip the steak seasoning: It’s the primary source of flavor here. If you don’t have Montreal style, a mix of coarse salt, cracked black pepper, and garlic powder is a good substitute.
The “Rest” Period: If the sauce looks a little thin right after adding the cheese, let the pan sit for 3 minutes off the heat. The starches will set, and the sauce will cling to the noodles much better.
