One-Pan Cheeseburger Chili Mac

One rainy Wednesday, I was staring at my pantry wondering what to make for dinner when my kid asked for cheeseburgers and my partner suggested chili mac. Instead of making two separate dishes, I thought, why not throw it all into one pan? Twenty minutes later, we were passing bowls around the table, and honestly, this became the dish they actually request by name now.

I made this for a potluck once, thinking nobody would be impressed with a one-pan mac situation. It was gone before the desserts even came out, and three people asked for the recipe that night. That's when I realized this dish has a quiet charm that people genuinely crave.

Ingredients

• Lean ground beef (1 lb): The backbone of flavor here, and using lean means the fat doesn't overwhelm the sauce once everything simmers together.
• Yellow onion (1 medium, finely diced): Dicing it small helps it disappear into the sauce while building that savory base that makes people ask what secret ingredient you used.
• Garlic (2 cloves, minced): One minute of cooking is all this needs once the onion softens, just enough to wake up the whole pot without turning bitter.
• Elbow macaroni (8 oz, uncooked): The uncooked pasta absorbs all the broth and becomes creamy in one step, which sounds like magic but is honestly just efficient cooking.
• Low-sodium beef broth (2 cups): Go low-sodium so you can control the salt yourself and prevent that overly salty surprise at the end.
• Diced tomatoes (14.5 oz can, undrained): The juice is your friend here, adding moisture and acidity that balances the richness of the cheese.
• Tomato ketchup (2 tbsp): This isn't just sweetness; it adds umami depth that makes people taste cheeseburger without you saying a word.
• Yellow mustard (1 tbsp): A small amount gives that tangy cheeseburger stand flavor without making anything taste overtly mustard-y.
• Smoked paprika (1 tsp): This adds warmth and a hint of smoke that elevates the whole dish beyond basic chili mac.
• Black pepper and salt (1/2 tsp each): Adjust these to your taste at the end; the cheese will add saltiness, so go easy at first.
• Sharp cheddar cheese (1 1/2 cups, shredded): Sharp cheddar has more flavor than mild, meaning you need less of it to make the dish taste genuinely cheesy.
• Dill pickles (1/2 cup, chopped): This is the secret weapon that makes people say, 'Is that pickle?' because it adds brightness and that classic cheeseburger tang.
• Fresh chives or green onions (2 tbsp, sliced): A finishing touch that adds color and a mild onion bite if you want to use them.

Instructions

Brown the beef with confidence:

Set your skillet over medium-high heat and let it get hot before adding the beef; you'll hear a satisfying sizzle. Break it into small pieces with your spatula, and in about four to five minutes, you'll have golden-brown crumbles with no pink hiding in the center.

Build the flavor base:

Add your diced onion once the beef is browned and listen for the soft sizzle that means it's cooking, not steaming. After the onion softens, stir in the garlic and let it bloom for just a minute until your kitchen smells incredible.

Season and coat:

Splash in the ketchup, mustard, paprika, salt, and pepper all at once, then stir for about a minute so the beef gets evenly coated in this flavor mixture. This is the moment it starts smelling like an actual cheeseburger.

Combine everything and bring to life:

Dump in the uncooked pasta, beef broth, and tomatoes with their juice, then stir until nothing is sticking to the bottom. Watch it come to a boil, which should take just a couple of minutes.

Let it simmer gently:

Lower the heat to medium-low, cover the pan, and let it bubble away for ten to twelve minutes, stirring every couple of minutes so the pasta cooks evenly. You'll know it's done when the pasta is tender and most of the liquid has been absorbed into the pasta and sauce.

Finish with cheese:

Remove from heat and immediately stir in the shredded cheddar, watching it melt into the warm pasta and create something creamy and glossy. It usually takes just thirty seconds of stirring before it looks like liquid gold.

Top and serve:

Scatter the chopped dill pickles over the top, add chives if you have them, and serve it hot straight from the pan while everything is still steaming.

Save

My partner brought this to a work lunch last month, and I'm pretty sure it accidentally became the reason they got invited to more potlucks. There's something about bringing a warm, cheesy, beefy pasta that makes people feel genuinely taken care of.

Why This Works as One-Pan Cooking

The magic of one-pan cooking is that everything simmers together and the pasta soaks up all the meaty, tomatoey, beefy broth while it cooks, which means every bite tastes like it was made with care instead of assembled from separate components. You're not boiling pasta in water and then combining it with sauce; you're creating a finished dish where the flavors meld together from the start. The ketchup, mustard, and tomatoes create enough liquid to cook the pasta properly while also building a sauce that clings to every piece.

The Secret of Sharp Cheddar

I learned the hard way that mild cheddar disappears into dishes like this, leaving you with a creamy but flavorless pasta. Sharp cheddar has a tanginess and intensity that actually makes its presence known without needing more cheese, and it hits that cheeseburger note perfectly. When you stir it in off the heat, it melts smoothly into the warm pasta without getting grainy or weird, creating a sauce that tastes intentional.

Make It Your Own

This dish is honestly a blank canvas for your preferences, and I love how flexible it is depending on who's eating it and what's in your kitchen.

• Add a splash of hot sauce if you like heat, or a drizzle of Worcestershire sauce for extra umami depth.
• Substitute ground turkey for beef if you want something lighter, though the cooking time stays exactly the same.
• Use gluten-free pasta if you need to, and it'll cook the same way and taste just as good.

Save

This one-pan cheeseburger chili mac has become my answer when someone asks what I'm making and I want it to be ready before anyone gets too hungry. It's the kind of dish that tastes way more complicated than it actually is.

Recipe Q&A

→ Can I make this ahead of time?

Absolutely. This dish reheats beautifully and the flavors often improve overnight. Store in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating to restore creaminess.

→ What type of pasta works best?

Elbow macaroni is traditional, but any short pasta shape works well—shells, cavatappi, or penne all grab the cheesy sauce nicely. Just adjust cooking time slightly for larger shapes.

→ Can I freeze the leftovers?

Yes, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove with a little extra broth.

→ How can I make it spicier?

Add diced jalapeños with the onions, incorporate cayenne pepper with the spices, or stir in your favorite hot sauce during the final simmer. A splash of pickled pepper brine also adds excellent heat and tang.

→ What can I serve with this?

A crisp green salad with vinaigrette cuts through the richness, or serve with steamed broccoli and roasted vegetables for a complete meal. Garlic bread or cornbread on the side soaks up any extra sauce.

→ Is the pasta supposed to be slightly crunchy?

No, the pasta should be fully tender. If it's still crunchy after the recommended simmer time, add another 1/4 cup of broth and cook 2-3 minutes longer. The liquid should be mostly absorbed but not completely dry.