Budget Cheesy Skillet Mac & Beef
One pan, one pound of beef, and dinner is cheesy and done.
This is the meal you make when the week has been long, the budget is tight, and you need something that actually feels satisfying. It's a from-scratch take on Hamburger Helper — ground beef, elbow macaroni, broth, and a handful of pantry staples all cooked together in one skillet until the pasta is tender and everything is coated in a cheesy, savory sauce. No draining a separate pot of pasta, no complicated steps. Expect a rich, filling bowl of comfort that costs well under $10 to feed four people. Leftovers reheat beautifully with a splash of water.
Ingredients
- 1 lb ground beef — 80/20 works great here
- 1 unit small yellow onion — diced
- 3 unit garlic cloves — minced
- 2 cup elbow macaroni — dry, uncooked
- 2 cup beef broth
- 1 cup whole milk
- 1 cup canned diced tomatoes — drained
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt — plus more to taste
- 0.25 tsp black pepper
- 1.5 cup shredded cheddar cheese — sharp cheddar melts best
- 1 tbsp neutral oil — vegetable or canola
Method
- 1 Heat the oil in a large, deep skillet or sauté pan over medium-high heat.
- 2 Add the diced onion and cook for 2–3 minutes until softened, stirring occasionally.
- 3 Add the ground beef and break it apart with a spoon. Cook until no pink remains, about 5–6 minutes. Drain off excess fat if needed.
- 4 Stir in the minced garlic, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 30 seconds until fragrant.
- 5 Add the dry elbow macaroni, beef broth, milk, and drained diced tomatoes. Stir everything together and bring to a boil.
- 6 Reduce heat to medium-low, cover the skillet, and simmer for 10–12 minutes, stirring every few minutes to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
- 7 Remove from heat. Stir in the shredded cheddar cheese until fully melted and the sauce is creamy.
- 8 Taste and adjust salt if needed. Serve straight from the skillet.
Variations
- Vegetarian Swap — Replace the ground beef with 2 cans of drained lentils or 1 lb of crumbled tempeh, and swap beef broth for vegetable broth. Add a splash of soy sauce for extra savory depth.
- Faster Version — Use pre-minced garlic from a jar and pre-diced frozen onion to cut prep to under 2 minutes. The flavor is slightly milder but still very satisfying.
- Cheese Substitution — Colby Jack, Monterey Jack, or a Mexican blend all melt smoothly here if you don't have cheddar. Avoid pre-shredded bags if possible — block cheese melts into a creamier sauce.
Notes
If the sauce looks too thick when reheating leftovers, add a splash of water or broth and stir over low heat — it comes back together easily. For a saucier result, add an extra ¼ cup of broth before covering to simmer. Don't skip stirring during the simmer; the pasta can stick to the bottom if left alone too long.
Equipment that helps
- Large deep skillet or sauté pan (12-inch, with lid) — The depth is necessary to hold the pasta and liquid without overflow, and the lid traps steam so the macaroni cooks through evenly.
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