One-Pan Cheeseburger Chili Mac (Print Version)

A hearty skillet combining cheeseburger flavors with macaroni in 35 minutes.

# What You Need:

→ Meats

01 - 1 lb lean ground beef or turkey

→ Vegetables

02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes or diced tomatoes
05 - 1/2 cup dill pickles, chopped

→ Pasta

06 - 8 oz elbow macaroni

→ Dairy

07 - 1 1/2 cups shredded cheddar cheese
08 - 1/2 cup milk

→ Sauces & Condiments

09 - 1/4 cup ketchup
10 - 2 tablespoons yellow mustard
11 - 1 tablespoon Worcestershire sauce

→ Spices & Seasonings

12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon red pepper flakes, optional

→ Liquids

17 - 2 cups low-sodium beef or chicken broth

# How To Make It:

01 - In a large deep skillet or Dutch oven over medium heat, add the ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes, pickles, ketchup, mustard, Worcestershire sauce, smoked paprika, oregano, salt, pepper, and red pepper flakes if using. Stir well to combine.
04 - Pour in the broth and milk, then add the macaroni. Stir to ensure the pasta is submerged.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
06 - Stir in 1 cup of the shredded cheddar cheese until melted and creamy.
07 - Sprinkle the remaining 1/2 cup cheddar cheese over the top. Cover and let sit for 2 minutes to melt.
08 - Serve hot, garnished with extra pickles if desired.

# Expert Advice:

01 -
  • It tastes like a cheeseburger and mac and cheese had a delicious, easy baby that cooks in one pan.
  • High in protein and actually filling, so it keeps everyone satisfied without needing sides (though a salad wouldn't hurt).
  • Takes under forty minutes from hungry to eating, which means you'll make this on repeat.
02 -
  • Don't skip draining the beef fat if there's a lot pooling—excess grease makes this greasy instead of creamy.
  • Stir occasionally during the simmer so pasta doesn't stick to the pan bottom; this is where patience and attention make the difference between perfect and scorched.
  • The liquid should almost all absorb by the time pasta is done—if it's still soupy, uncover and simmer another 2 minutes, or you'll have chili instead of mac.
03 -
  • Brown the meat properly before adding anything else—don't crowd the pan or it steams instead of browns, and good browning is where flavor lives.
  • Taste the sauce before adding pasta so you can adjust seasoning while you still can instead of wishing you'd fixed it later.
  • Keep the heat at a true low simmer, not a rolling boil, because high heat can break the cheese sauce and make everything gritty.
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