Cheeseburger Mac Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add the elbow macaroni and cook until 1 minute shy of package al dente (usually 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Brown the beef

Heat a large skillet or sauté pan over medium-high heat and add 1 tbsp oil. Add the ground beef, breaking it up with a spatula. Cook until mostly browned, about 5–6 minutes.

Push the beef to one side, add the chopped onion to the empty side of the pan (or remove beef if pan is crowded). Cook the onion until translucent, about 3 minutes, then add the minced garlic and cook 30–45 seconds until fragrant. Mix the onion and garlic into the beef.

Pour off excess fat if there is more than 1 tbsp in the pan, leaving any fond. Stir in 1 cup tomato sauce, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp mustard, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a gentle simmer and cook 4–6 minutes to concentrate the flavors slightly.

In a separate small saucepan or in the same pan moved off heat, melt 1 tbsp butter over medium heat. Sprinkle 1 tbsp flour over the melted butter and whisk for 30–60 seconds to cook the flour (roux). Slowly whisk in 1 cup milk until smooth and slightly thickened, about 2–3 minutes. If sauce is too thick, whisk in up to 2–4 tbsp reserved pasta water.

Remove the milk sauce from heat and stir in the shredded cheddar and shredded mozzarella until melted and smooth. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Add the cooked pasta to the beef sauce in the skillet and pour the cheese sauce over the top. Gently fold everything together until the pasta is evenly coated and the cheese is fully incorporated. If the mixture seems dry, add 2–4 tbsp reserved pasta water and stir to loosen.

Transfer the cheeseburger mac to serving bowls or a baking dish. Spoon the thousand island dressing either directly over each portion or serve on the side for guests to add. Sprinkle the diced pickles and sliced green onion on top.

Optional: For a broiled finish, scatter an extra 1/4 cup cheddar on top, place under a hot broiler for 1–2 minutes until bubbly and lightly browned — watch carefully to avoid burning.

Serve hot. Leftovers keep tightly covered in the refrigerator for up to 3 days; reheat gently with a splash of milk or broth to bring back creaminess.