Mac and Cheese with Ground Beef Using 5 Rich Cheeses

I grew up in a full house where dinner was loud, chaotic, and somehow always grounding. My mom made a killer mac and cheese with ground beef on cold nights—nothing fancy, just comforting. Over the years, I’ve taken that classic and turned it up a notch with five lush, melty cheeses that wrap around the beef like a cozy blanket. It’s the kind of dish that gets people hovering near the stove, sneaking bites before it hits the table.

Quick Overview

This mac and cheese with ground beef recipe takes your classic comfort food and gives it rich depth with a mix of five delicious cheeses. The ground beef adds satisfying heartiness, while the cheese blend brings creamy, savory balance. I like to call it “grown-up food that still gives kid-style joy.” It’s great for weeknights, potlucks, or any time carbs and cheese call your name.

Ingredients & Notes

1 lb elbow macaroni — honestly, it’s the best shape for catching all that cheesy goodness. Just don’t overcook it, alright?
1 lb ground beef, usually 80/20 for flavor, but lean’s fine too if you’re watching fat.
A small yellow onion, diced; it adds a subtle sweetness when sautéed — totally worth it.
Two cloves of garlic, minced — fresh is always better, and way smellier!
Two tablespoons butter (eyeball it) — helps melt the cheese smoothly.
Two tablespoons all-purpose flour; this thickens the creamy sauce nicely.
Two and a half cups whole milk — whole milk’s the key for a rich, decadent sauce.
One teaspoon Dijon mustard — trust me, it adds a nice zip.
One teaspoon smoked paprika, just a little for a smoky backbone — don’t overdo it.
One and a half cups sharp cheddar, shredded — classic, can’t skip this one.
One cup mozzarella, shredded — adds that creamy meltiness we all love.
One cup gouda, shredded — slightly sweet and buttery, a nice twist.
½ cup freshly grated Parmesan for a salty, nutty, and sharp flavor.
1 cup shredded Pepper Jack to add a subtle spicy kick.
Salt and pepper—season gradually and taste frequently to balance the flavors perfectly.

Smart Substitutions:

Use ground turkey instead of ground beef for a lighter, leaner option.
Use evaporated milk instead of fresh milk if you’re low on fridge supplies
No gouda? Sub in Monterey Jack or even cream cheese for a mellow feel

Timing & Difficulty

Prep time: 15 minutes
Cook time: 25 minutes
Total time: About 40 minutes
Difficulty: Easy-to-moderate — If you’ve ever made a roux-based sauce, you’re golden. It’s more involved than a box mix, but still very weeknight-friendly.

How to Make Mac and Cheese with Ground Beef Step by Step

Step 1: Boil the Pasta

Fill a large pot with water, salt it generously, and bring it to a boil. Cook the macaroni until just al dente—usually a minute shy of box directions. Drain and set aside.

Mini tip: Don’t overcook the pasta! It’ll keep cooking in the oven later.

Step 2: Brown the Ground Beef

In a large oven-safe skillet or deep pan, brown the ground beef over medium-high heat. Use a wooden spoon to break up the meat and cook until it’s no longer pink. Add the diced onion and minced garlic, then sauté for 4–5 minutes until tender and fragrant. Drain excess fat if needed.

Step 3: Make the Cheese Sauce

Reduce heat to medium.Slide the beef mixture to one side of the pan and melt the butter in the open space. Whisk in the flour to form a roux, stirring for 1-2 minutes until it’s golden and bubbly.

Gradually add the milk while whisking nonstop to keep the sauce smooth. Mix in Dijon mustard, smoked paprika, salt, and pepper. Let it simmer gently for 3–4 minutes, or until thickened.

Step 4: Add the Cheeses

Kill the heat and stir in all five cheeses a handful at a time. The sauce should turn rich, velvety, and ultra creamy.

Mini tip: Add the cheese gradually and keep the heat low to avoid a gritty sauce.

Step 5: Combine and Bake (Optional)

Add the cooked macaroni to the skillet and mix well until every piece is coated in the rich, cheesy beef sauce. If your pan’s oven-safe, great! If not, transfer it all to a greased baking dish.

Bake uncovered at 375°F for 10-12 minutes if you want a firmer, slightly browned finish. Or skip the bake and serve it straight from the stove if you’re too hungry to wait.

Chef’s Tips & Tricks

• Reserve ½ cup pasta water in case your sauce is a little too thick
• Always shred your own cheese—pre-shredded has coating that can affect texture
• Don’t skip the mustard—it doesn’t taste “mustardy,” just adds depth
• If you’re baking it, sprinkle some extra cheese or breadcrumbs on top for a golden, crispy finish.

Nutrition & Healthier Options

Estimated per serving (makes 6 generous servings):

• Calories: ~690
• Protein: 32g
• Carbs: 48g
• Fat: 39g

Healthier Alternatives:

Use light cheese or reduce amount by ¼ for lower fat
Replace ground beef with lentils or plant-based crumbles for a meatless version
Use whole wheat pasta for added fiber

Serving & Pairing Ideas

Serve with a light green salad to balance the richness.
Pair with a crisp lager or a cold glass of sweet tea if you’re going full Southern.
Leftovers make amazing grilled cheese sandwich filling—yes, I’ve done it.

Common Mistakes & Fixes

Adding cheese when the mixture is too hot can lead to clumping or a greasy texture. Let it cool slightly first. Cool the sauce slightly first.
Overcooking the pasta — It’ll get mushy, especially if you bake it too.
Forgetting to salt the pasta water — Your mac and cheese will taste flat, even with all that cheese.

Storage & Leftovers

Keeps well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk to revive the sauce. It does freeze, but the texture can get a little grainy—still tasty, just not as creamy.

FAQs

1: Can I use pre-cooked ground beef in mac and cheese with ground beef?
Absolutely! If you’ve already got some cooked ground beef on hand, just heat it with the onions and garlic so they’re all nice and cozy before adding it to the cheese sauce.

2: Can I make kraft mac and cheese with ground beef for a shortcut version?
Yes! Cook the Kraft macaroni and cheese as directed, then stir in your cooked, seasoned ground beef. It’s not as rich, but it’s quick and budget-friendly.

3: Is this similar to a sausage egg and cheese McGriddle in terms of flavor?
Kind of! It has the same comfort-food vibes: meaty, cheesy, and satisfying. But less sweet, and definitely not a breakfast item—unless you’re into that.

4: Can I make this kraft mac and cheese with ground beef ahead of time?
Absolutely. I usually prep the whole thing the night before — just assemble it, cover, and refrigerate. When you’re ready to serve, bake it at 350°F (foil on) until it’s bubbly again. If it looks a little dry, a splash of milk before reheating does wonders.

5: What 5 cheeses should I definitely use if I can’t get all five?
Cheddar and mozzarella are musts. After that, gouda for creaminess, pepper jack for kick, and parmesan for sharpness. If you can only do three, go cheddar, mozzarella, and parmesan.

Final Thoughts

This mac and cheese with ground beef using five rich cheeses is honestly one of my favorite “I made this from scratch, but still feel like I’m cheating” meals. It hits that nostalgic spot but levels up with real flavor. Make it your own and don’t be afraid to tweak the cheeses or throw in extras—I’ve added roasted broccoli once and nobody even noticed. Let me know if you try it, I’d love to hear how it turns out in your kitchen!