Cheese and Hamburger Macaroni


  • 1/2 pound lean ground beef, or more to taste
  • 1/2 small onion, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pinch salt and ground black pepper to taste
  • 2 cups water
  • 2 cups elbow macaroni
  • 8 ounces reduced-fat processed cheese food (such as Velveeta), cut into small pieces
  • 2 tablespoons reduced-fat sour cream, or more to taste


Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic powder, onion powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

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Return skillet to burner over high heat. Add water; cover skillet and bring to a boil. Stir macaroni into the boiling water-ground beef mixture; cover and lower heat to medium. Cook, keeping covered, for 5 minutes. Stir, cover, and cook until macaroni is tender, about 5 more minutes.

Stir processed cheese food into ground beef-macaroni mixture until melted. Remove from heat; stir in sour cream.