Beefed Up Mac and Cheese
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This Beefed Up Mac and Cheese is the ultimate way to take a humble box of macaroni and cheese and turn it into a hearty, family-pleasing meal. I’ll admit, I have a soft spot for the brand in the iconic blue box—especially their thick and creamy variety—but when I made this version, I happened to have the three-cheese flavor on hand, and it worked beautifully. The best part? You can use whichever flavor you love most, so it’s easy to make it your own.
What I love about this recipe is how simple it is to pull together, yet it tastes like something you spent much longer making. The creamy, cheesy pasta gets a boost from savory ground beef and a blend of seasonings that add depth without overpowering that classic mac and cheese comfort. My husband even said it reminded him of my Hubby’s Favorite Casserole, only creamier and cheesier—which is high praise in our house.
And don’t be intimidated if the ingredient list looks a little long at first glance—most of it is just pantry seasonings you probably already have. This recipe was adapted from one I spotted in my latest issue of Simple and Delicious, and it’s quickly earned a spot in our regular dinner rotation. It’s proof that with a few extra touches, you can turn a simple box of mac and cheese into a filling, flavorful main dish the whole family will love.
Ingredients for Beefed Up Mac and Cheese
- MACARONI AND CHEESE DINNER MIX (I USED THE 3 CHEESE FLAVOR BUT ANY FLAVOR WILL WORK)
- LEAN GROUND BEEF
- ONION
- ROASTED RED PEPPER
- CONDENSED TOMATO SOUP
- WATER
- KETCHUP
- PREPARED MUSTARD
- SEASONED SALT
- CHILI POWDER
- DRIED OREGANO
- GROUND CUMIN
- PEPPER
- FROZEN CORN
- CHEDDAR CHEESE
- BUTTER
- MILK
Instructions for Beefed Up Mac and Cheese
Cook the pasta: Bring a pot of water to a boil and cook the macaroni according to the package directions. Set the cheese packet aside for later. Drain and set the pasta aside once cooked.
Brown the beef: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and chopped onion, sauté until the beef is no longer pink and the onions are tender. Drain off any excess grease.
Build the flavor: Stir in the roasted red pepper, condensed soup, water, ketchup, mustard, salt, chili powder, oregano, cumin, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 3-5 minutes to allow the flavors to blend.
Combine everything: Add the drained macaroni to the skillet with the beef mixture. Stir in the corn, shredded cheese, the contents of the reserved cheese packet, butter, and milk.
Heat through and serve: Cook over medium heat, stirring gently, until the cheese is melted and everything is hot and creamy. Serve immediately for the ultimate comfort food experience.
Frequently Asked Questions
Can I use a different brand or type of boxed macaroni and cheese?
Absolutely. Any boxed mac and cheese will work—whether it’s thick and creamy, three-cheese, or another flavor you love. Just follow the cooking directions on the box before adding it to the beef mixture.
Do I have to use ground beef?
No. Ground turkey, chicken, or even plant-based crumbles can be substituted for a lighter or vegetarian option. Adjust seasoning as needed to suit your protein choice.
Can I make this recipe without condensed soup?
Yes. You can replace the condensed soup with an equal amount of heavy cream or half-and-half plus a little extra cheese for creaminess. The flavor will be slightly different but still delicious.
What vegetables can I add?
Frozen peas, diced bell peppers, mushrooms, or spinach all work well. Add them when you stir in the corn so they heat through without overcooking.
Can I make this ahead of time?
Yes. Assemble the dish up to the point of heating through, then refrigerate for up to 24 hours. Reheat gently on the stovetop or in the oven, adding a splash of milk if needed to loosen the sauce.
Does this freeze well?
It does, though the pasta may soften slightly after thawing. Cool completely, store in an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How can I make it extra cheesy?
Add an extra cup of shredded cheddar, Monterey Jack, or a cheese blend when you stir in the pasta. You can also sprinkle cheese on top and broil for a bubbly, golden finish.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Mac and Cheese
- Mac and Cheese Lasagna
- One Pot Chili Mac and Cheese
- Skillet Mac and Cheese
Beefed Up Mac and Cheese
Real Mom Kitchen
Equipment
Ingredients
- 7 ¼ oz pkg macaroni and cheese dinner mix (I used the 3 cheese flavor but any flavor will work)
- 1 pound ground beef
- ½ onion chopped
- 2 Tbsp roasted red pepper **see note
- 10 ¾ oz can condensed tomato soup, undiluted
- 2 Tbsp water
- 2 Tbsp ketchup
- 2 tsp prepared mustard
- 1 tsp seasoned salt
- 1 tsp chili powder
- ½ tsp dried oregano
- ¼ tsp ground cumin
- pepper to taste
- 1 cup frozen corn thawed
- 1 cup cheddar cheese shredded (4 oz)
- ¼ cup butter cubed
- ¼ cup milk
Instructions
- Boil macaroni according to package directions; set cheese packet aside.
- Meanwhile, in a large skillet brown the beef and onion until meat is no longer pink and onions are tender; drain.
- Add the roasted red pepper, soup, water, ketchup, mustard, salt, chili powder, oregano, cumin, and pepper to the meat. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.
- Drain macaroni; add to the beef mixture. Then stir in the corn, cheese, contents of reserved cheese packet, butter and milk. Cook over medium heat until heated through.
