One-Pan Cheeseburger Chili Mac (Print Version)

Hearty ground beef and pasta dish loaded with cheddar and pickles, all made in one pan.

# What You 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 tablespoons tomato ketchup
08 - 1 tablespoon yellow mustard
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Dairy

12 - 1.5 cups shredded sharp cheddar cheese

→ Toppings & Finish

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

# How To Make It:

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, approximately 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 thoroughly to coat the beef evenly.
04 - Add uncooked macaroni, beef broth, and canned tomatoes with 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 less cleanup and more time enjoying dinner.
  • It tastes like comfort wrapped in a bowl, with that cheeseburger magic mixed with chili spice.
  • Thirty-five minutes from ingredient to table, and it feeds four people with serious protein content.
02 -
  • Don't skip the meat browning step even though you're in a hurry, because that's where the real flavor development happens and it takes less than five minutes.
  • The uncooked pasta trick only works if you stir occasionally and watch the liquid level, because undercooked pasta tastes raw and overcooked pasta turns mushy.
03 -
  • If your kitchen runs cold or you're worried about the pasta not cooking through, add an extra quarter cup of broth and give it those extra two minutes simmering.
  • Don't remove the lid too many times while it simmers because you're trapping steam that helps cook the pasta, so resist the urge to peek.
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