One-Pan Cheeseburger Chili Mac (Printer-friendly)

Hearty beef and pasta skillet with cheddar, tomatoes, and pickles in one pan.

# What You'll Need:

→ Proteins

01 - 1 lb lean ground beef

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced

→ Pasta

04 - 8 oz elbow macaroni, uncooked

→ Liquids

05 - 2 cups low-sodium beef broth
06 - 1 can (14.5 oz) diced tomatoes, undrained

→ Seasonings

07 - 2 tbsp tomato ketchup
08 - 1 tbsp yellow mustard
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp salt

→ Dairy

12 - 1 1/2 cups shredded sharp cheddar cheese

→ Toppings & Finish

13 - 1/2 cup dill pickles, chopped
14 - 2 tbsp fresh chives or green onions, sliced

# Directions:

01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spatula, until mostly browned, about 4 to 5 minutes.
02 - Add diced onion and cook 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute more.
03 - Stir in ketchup, mustard, smoked paprika, salt, and black pepper. Mix well to coat the beef evenly.
04 - Add uncooked macaroni, beef broth, and canned tomatoes with their juice. Stir to combine and bring to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove from heat. Stir in shredded cheddar cheese until melted and creamy throughout.
07 - Top with chopped dill pickles and sliced chives or green onions. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor layering as the pasta absorbs all those cheeseburger-inspired seasonings.
  • It comes together in about 35 minutes from raw ingredients to a steaming bowl, making it perfect for weeknight dinners when you're hungry and tired.
  • The pickle element is a secret weapon that keeps this from tasting heavy—it adds brightness and prevents the whole dish from feeling one-note.
02 -
  • Don't overcrowd the skillet when you're browning the beef or it'll steam instead of brown—if your beef is especially wet, pat it dry before adding it to the pan.
  • The uncooked pasta is the secret; if you cook it separately, you lose all the flavor absorption and end up with bland noodles that just happen to be sitting in cheeseburger sauce.
03 -
  • If your liquid seems to be evaporating faster than your pasta is cooking, lower the heat even more and put the lid on—every stovetop runs hot differently, so trust what you see rather than the clock.
  • Shredding your own cheese from a block rather than using pre-shredded makes a noticeable difference in how smoothly it melts and how creamy the final dish becomes.
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