Pioneer Woman Cheeseburger Casserole

Pioneer Woman cheeseburger casserole is a creamy, crunchy-topped dinner with ground beef, elbow macaroni and sharp cheddar that comes together in 45 minutes. This easy comfort food dinner fits Sunday lunch, game day and busy weeknights, since it feeds a crowd from one baking dish.

Cook the flour in the butter and beef drippings for a full 2 minutes before the milk goes in, because that browns the roux and builds the flavor. Skip it and the cheese sauce tastes raw and floury instead of rich.

Whisking the sauce right in the beef drippings keeps all that browned flavor in the pot, so you never drain or wipe anything out. Laying American cheese slices over the cheddar then gives the top that classic melted cheeseburger layer under the panko.

Pioneer Woman Cheeseburger Casserole

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

867

kcal

Elbow macaroni and browned beef sit in a thick cheddar sauce seasoned like a burger. A blanket of melted American cheese and a buttery panko and sesame crust bake up golden and crunchy on top.

Ingredients

• 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
  

• 1 c. panko breadcrumbs
  

• 1/4 c. unsalted butter, melted
  

• 3 tbsp. sesame seeds
  

• 1/2 tsp. kosher salt
  

Directions

• Cook the macaroni: Preheat the oven to 425°F, then bring a large pot of generously salted water to a boil. Cook 1 pound elbow macaroni for 7 to 8 minutes until al dente, then drain and set aside.
• Brown the beef: Cook 1 pound lean ground beef in a large Dutch oven over medium heat for 7 to 8 minutes, breaking it into small pieces. Once it is browned and cooked through, move it to a paper towel-lined plate with a slotted spoon.
• Make the roux: Melt 3 tablespoons butter in the Dutch oven with the beef drippings over medium heat, then sprinkle in 1/4 cup flour. Whisk constantly for about 2 minutes until lightly browned.
• Thicken the sauce: Gradually whisk in 3 cups whole milk, then cook for about 5 minutes while whisking until thickened and bubbly. Reduce the heat to low so the sauce stays smooth.
• Season and add cheddar: Whisk in 1 tablespoon mustard, 2 tablespoons grilling seasoning, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt and 2 cups of the cheddar. Keep whisking until the cheese melts into a smooth sauce.
• Assemble the casserole: Stir the beef and macaroni into the sauce, then spread it in a 9x13-inch baking dish sprayed with nonstick cooking spray. Top with the remaining 1 cup cheddar, then cover it with 8 slices of American cheese, tearing pieces to fit.
• Add the topping: Stir 1 cup panko, 1/4 cup melted butter, 3 tablespoons sesame seeds and 1/2 teaspoon kosher salt together in a small bowl. Sprinkle it evenly over the cheese.
• Bake and rest: Bake for 15 to 20 minutes until golden brown and bubbly. Let it cool for 5 minutes so the sauce sets before you scoop.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of sharp cheddar?

Colby Jack or Monterey Jack melts well and gives a milder, creamier sauce. I would still keep the American cheese slices on top, since they give that classic cheeseburger melt.

Can I use ground turkey instead of beef?

Yes, ground turkey works, but it gives off less fat. Add an extra tablespoon of butter to the roux so the sauce keeps its flavor.

How do I keep the panko topping crispy?

Stir the topping together and add it right before the dish goes into the oven. If you assemble the casserole ahead, keep the panko separate until baking.

What can I use if I don't have a Dutch oven?

A large, deep skillet or heavy pot works fine for browning the beef and making the sauce. Just make sure it holds the macaroni too, so you can stir everything together in one pan.

What is the most common mistake with this casserole?

Overcooking the macaroni is the big one, because it keeps softening in the sauce while it bakes. Pull it at al dente so it stays tender instead of mushy.